Reviewed: Jan. 16, 2012

I did this recipe to the T and it turned out way too salty!

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Reviewer:

Momma&Wifey

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Reviewed: Nov. 28, 2011

This was good but a little heavy. Just a note for those considering the recipe.

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Reviewer:

Kathryn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 11, 2011

A great starting point I added the following: can of green beans 1/4 cup Parmesan cheese and after baking the combined mixture for 30 min topped with 1/2 cup shredded cheese. it was great!

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Reviewer:

Sajalynn

Cooking Level: Expert

Home Town: Clearfield, Utah, USA

Living In: Montrose, Colorado, USA

Reviewed: Nov. 7, 2011

Followed previous review of using greek yogurt instead of sour cream and added grilled chicken. Added some red pepper flakes for some kick. It was a hit!

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Reviewer:

Quetzal

Cooking Level: Beginning

Home Town: Downey, California, USA

Reviewed: Nov. 1, 2011

The texture of this dish was weird and it was incredibly bland.

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Reviewer:

Jamarilla

Reviewed: Nov. 1, 2011

Very good! I found this and doctored it a little... added a couple of splashes of white wine, cut down to about 1/2 the sour cream, and added in a handful of fresh diced mushrooms and a couple of shredded boiled chicken tenders. Magnificent!

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Reviewer:

RyaneC

Reviewed: Oct. 21, 2011

We really loved this recipe, I did cut down on the butter and I also sauteed a 8 zo. package of mushrooms and added those. Yummy. Make sure you get the water out of the squash so its not too runny.

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Reviewer:

Valerie

Cooking Level: Expert

Reviewed: Oct. 9, 2011

Something fun to do with spaghetti squash! Yummy!!

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Reviewer:

wopper

Home Town: Wind Lake, Wisconsin, USA

Reviewed: Sep. 10, 2011

It is easy and delicious!

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Reviewer:

Anastasia

Reviewed: Aug. 15, 2011

I substituted EVOO for the butter, added fresh peas and mushrooms, and substituted Greek yogurt for the sour cream to up the protein content. SUPER yumfest.

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