Recipe by Judy in Delaware
"Very tasty twist for spaghetti squash. This will serve four as a main course with crusty bread, or more as a side to your favorite meat entree. Leftovers reheat very well, too."
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spaghetti squash, halved and seeded
1 (14.5 ounce) can
diced tomatoes with onion, celery, and green pepper
ground black pepper
shredded Parmesan cheese, plus more for topping
This was great! Even my husband liked it and he doesn't like squash! I did spice it up by using diced tomatoes with green chilies instead of stewed tomatoes. I sautéed chopped celery with the onions and added half a pound of cooked hot spiced sausage. I baked my squash 30 minutes longer as it was a good sized squash. I will make this again!!
Perfect, nothing to change. I had a can of fire roasted toms + green chilies...that worked just fine.
The tomato sauce needed some tweaking. I added a can of tomato paste for sweetness and body. I added 1/8 tsp. of chili flakes for some bite. I used shredded Parmesan, Romano and Asiago instead of grated Parmesan. I only needed half a spaghetti squash because I wanted the sauce to DOMINATE the dish (covered and refrigerated the rest for another day). Turned out very good--served with chicken Parmesan from this food site. A very satisfying meal without all the pasta!
It was really tasty! My first time making spaghetti squash and it was really good!
Perfect as is!! LOVE!
This is fantastic! The only changes I made were that I didn't have only basil on hand so I substituted Italian seasoning. Because I like a kick I added a little crushed red pepper. I am a pasta freak, but I would have this any day over plain old spaghetti.
This was very good. I definitely used extra garlic including some on the squash which I added butter to as well. I added some leftover shredded rotisserie chicken to the sauce to make it a complete meal and it made a large portion.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Spaghetti Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 112
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