Reviewed: Nov. 11, 2009

Our family really enjoyed this - what a pleasant way to enjoy this veggie! We made a few necessary changes, due to what we had on hand, but like others, we did find it a bit bland. (Our only changes were cream of chicken rather than celery and cheese type, as we had no Swiss.) Next time, we'll likely use cream of mushroom soup, add garlic, season it more - fresh ground pepper and salt - and add mushrooms. Perhaps onion also. We followed the suggestion of using 1 cup milk, no water, and the creaminess was great when mixed with the squash. I roasted the squash in the oven by halving and seeding it first, then baking it for 40 minutes at 350 (halves upside down when roasting) - but the overall recipe was a nice change from others.

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Reviewer:

AMKNIGHT

Cooking Level: Intermediate

Living In: Upland, Indiana, USA

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Reviewed: Nov. 10, 2009

I should not be rating this because I did not make the Alfredo sauce according to the recipe, as I usually do not cook with canned soups and did not have any on hand. I also used a different method of cooking the spaghetti squash... I cut the squash in half and then cleaned out the seeds. I immersed the cut halves in boiling water and boiled for 20 minutes until a knife could be easily inserted in the skin. Then I removed the halves from the water and allowed them to cool enough that I could use a fork and remove the "spaghetti." In no way would I mistake this for real pasta, but it made a tasty side dish with the Alfredo Sauce I prepared using the Quick and Easy Alfredo Sauce on AR.

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gapch1026

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Reviewed: Oct. 9, 2009

I didn't care for this at all. I love suash and liked the idea but the sauce just didn't work for me, it was thin and runny. There wasn't much flavor, it was extremely mild but the flavor that was there I did not enjoy. Would maybe be better with a "cream of" other than celery and some added seasoning.

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alrobert

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Reviewed: Jul. 30, 2009

The recipe is fabulous as an Alfredo recipe which is always bland to me. I added a little garlic, used all milk instead of the water and used mozzerella cheese instead (what I had on hand). The kids had seconds and dad thought it was great!

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jiphner

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Reviewed: Jul. 22, 2009

We used muenster cheese instead of Swiss and added some garlic powder too. I loved it and so did my kids! :0)

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laurasiivola

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Reviewed: Mar. 30, 2009

I added some spice to this, but overall my 9 year old and I really enjoyed this dish, thanks!

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Candice Fillingim

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Reviewed: Feb. 9, 2009

It's a little flat, needs additional spice to be good. Gonna try artichoke hearts too!

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wildrt

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Reviewed: Jan. 21, 2009

I've made this recipe twice now and used Cream of Mushroom and Cream of Chicken. I used half a can of milk instead of the milk and water. To save time, I just scooped the sauce over the squash like it was spaghetti and I skipped baking. Very fast, easy, cheap and healthy. Would be good with mushrooms and/or broccoli.

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jumping242000

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Reviewed: Nov. 10, 2008

This was very odd tasting. That is the only way I can describe it.

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Justine

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Reviewed: Nov. 9, 2008

My vegetarian girlfriend really enjoyed this, but I wasn't a fan. The sauce was very watery. I would cut down on the water and add a little more cheese.

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