the noodles didn't come out mushy enough.

This was my first time eating spaghetti squash, and it was amazing! It will now be one of my staple meals. I swapped kalamata olives for the black...yummy!

Very good, I made it as recommended. Very easy. The spaghetti squash was very hard to cut into at first but worth the effort. I really enjoyed it and the leftovers were even better. Thank you!

Ehhh, it takes MUCH longer for the spaghetti squash to cook. Once it was done, it was ok, we actually enjoyed it with spaghetti sauce and a green salad. However, I won't be making it often. I just need to figure out why it took so long for the squash to bake...

I made this recipe for my family and they all enjoyed it. I added a substantial amount of fresh vegetables that I sauted with the onion and garlic. We had crusted bread with butter on the side and it was a complete meal. Everyone voted to keep this one.

DE-LIC-IOUS!! if i could give this recipe 10 stars i would. i followed the suggestion of some other reviewers and (1) substituted 2 tblsp basil pesto for the fresh basil and (2) substituted a can of italian stewed tomatoes (i chopped them) for the fresh tomatoes..other than that i followed the recipe to a T!

We loved it! My wife and I had no idea what to do with a spaghetti squash. This looked promising and it was a hit. We made a few changes. We are garlic lovers so we used 4 cloves. Next time it will be a full ear. We also doubled the basil. On a side note we saved the seeds and toasted them for a light desert. We are planning on making this for a vegan potluck and using pine nuts instead of feta. THANKS!

Using up the veggies we picked up from the CSA this week, I was cooking up a storm yesterday. As a result, we didn't get to eat very much of any one thing. Pulling the leftover Spaghetti Squash from this recipe out of the fridge today I wasn't too sure how it might reheat. Wow was I ever in for a treat!! This recipe reheats so well that I have to say that it actually tastes better the next day. The flavors seemed to have blended a bit more and mellowed a bit. The feta added a nice creamy texture this way, too. Even the squash itself was nicer, having absorbed some of the moisture from the rest. For those who are looking for a recipe to cook ahead of time and pop in the fridge for a meal later in the week (next day's lunch), this is the one for you! Microwaving is perfect for this leftover meal.

Not bad...this was my first time trying spaghetti squash and feta cheese. I will make it again with a few changes/additions.

Delicious! My boyfriend was a little hesitant to try this at first, but he LOVED IT! I boiled the squash for 30 minutes to cut down on time (pierced the skin several times beforehand), added baby bella mushrooms, and used grated Romano instead of Feta, simply because I had it on hand. I actually think this sauce works better with spaghetti squash, as opposed to real spaghetti, because the squash absorbs and takes on the flavor. Only one issue: It looks kind of unappetizing in the bowl, but unless you're aiming to please a super-picky crowd, who cares!

I've served something much like this to rave reviews. I've also used fresh chevre and tomato instead of the feta and olives, which we like just as well. It helps to put a little water on the cookie sheet with the squash - the steam keeps it moist and speeds the cooking a bit.

Amazing...you will think you are eating 'pasta spaghetti'. Great for those trying to cut calories. We absolutely love it!

This was my first time making this type of squash and for the most part it was delicious. However, the squash itself is pretty bland so I recommend adding your own zest of your favorite flavors! The best part about this dish is that it is very filling and healthy. I will continue to experiment with the different ingredients to compliment this fun noodle replacement.

I had never had spaghetti squash before and I was really impressed. The squash takes on the flavor of whatever sauce its in. I added two small roasted peppers chopped to the recipe and I loved the result.

This was wonderful and a keeper! I substituted the black olives with some Basil Pesto (Classico brand) and it was yummy! I used canned diced tomatoes, drained, and that made it even easier!

healthy but a little bland

I am not a squash lover but this recipe is the bomb. I will make this over and over. I do suggest adding a little salt and pepper to taste.

This was very easy to make (beside halving the squash for cooking!) and delicious! I served it with bread, but next time I think I will use it as a side. Wasn't really enough for a meal...