Reviewed: Jun. 27, 2008

I made this last night with no olives or feta (not a fan of either). Instead I used 1/2c. canned petite diced tomatoes (instead of fresh), 1c. sliced zucchini, 1/2c. sliced mushrooms, 1/8c. reduced fat greated parmesan cheese, and 1/8 c. romano cheese, and about 1T. of Kosher salt. This was amazing! A great main dish or side dish, and so colorful!

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ReelLove

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Reviewed: Jun. 25, 2008

This was a really easy & tasty twist on basic spaghetti squash. My husband and I love using spaghetti squash as a substitute for regular spaghetti in italian-style dishes, but we really liked this mediterranean version. The only change i made was to saute chopped green & red bell peppers with the onions, garlic and tomatoes to make it a little more filling, then added the squash to the skillet for a few minutes to incorporate all the tastes. Then I drizzled a little extra olive oil on top right before serving. I'm eating leftovers for lunch today and I'll definitely make it again!

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Jen

Cooking Level: Intermediate

Home Town: Greenville, Ohio, USA

Living In: Miamisburg, Ohio, USA

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Reviewed: Jun. 19, 2008

This was ok. My fiance was a bit put off by the slight crunchiness of the squash, but overall the flavors were pretty good. It was such a pain to split the squash in half, and even though the rest of the recipe was easy, I don't know that I want to bother with spaghetti squash all too often.

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*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

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Reviewed: Jun. 9, 2008

This is fab, even my kids liked it. I have made this a few times, and it is always a hit. I have only change I made was the feta was a flavored variety b/c that is what I had.

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smiley3

Cooking Level: Intermediate

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Reviewed: May 29, 2008

Delicious! My boyfriend loved it. The only thing that I would add would be some red pepper flakes for a little kick. Also. I baked my squash for 45 minutes instead of the recommended 30. Thanks for a great recipe!

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Brittany

Cooking Level: Intermediate

Home Town: Arcadia, California, USA

Living In: San Francisco, California, USA

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Reviewed: May 27, 2008

I love this recipe and make it all the time. Its so easy and I allways have everything I need in the fridge. I do make a few changes though, usually I use goat cheese instead of feta and olive oil instead of veggie. I also bake the squash halves until the rind browns a little, it gives the squash an interesting nutty flavor.

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Jen

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Reviewed: Apr. 29, 2008

great stuff. I hsould have taken the seeds out of my tomatoes becasue it made the whole mix a bit mushy. But the flavors are great and the squash itself had a great texture.

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Joy

Cooking Level: Beginning

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Reviewed: Apr. 28, 2008

We have spaghetti squash often (substitute it for any dish calling for spaghetti pasta) and really love it. So when I found this recipe, with all its blend of vegetables,I just knew this recipe would be colorful and delicious. I normally like Parmesan cheese with spaghetti squash, so feta was something new. We did like this, but I missed the flavor of the Parmesan, and much prefer it over the feta. I used olive oil rather than vegetable oil and, of course, salt and freshly ground pepper.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Apr. 27, 2008

We all really enjoyed this recipe! We were all surprised how good this tastes! It is tasty yet not too heavy. This will be a keeper in our home...I'm looking forward to making it again with home grown tomatoes, and fresh basil from our garden...yum! Thanks for sharing this recipe!

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blickeybear

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Reviewed: Apr. 27, 2008

Tried this last night and loved it! It lends itself to endless variation, and you just feel so light and healthy. I just threw the squash whole in the oven. It took ~55 minutes and was much easier to cut afterward.

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plm

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Reviewed: Apr. 26, 2008

Excellent, excellent ,excellent I didn't have the olives but went by the recipe otherwise. This is a true favorite dish of ours we couldn't quit eating until it was gone. My 14 year old loved it also. Thanks for this recipe we where getting tired of the tomatoe sauces on the spaghetti squash.

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Teresa L. Gab.

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 25, 2008

One of my least favorite spaghetti squash recipes. Not sure if it was lack of some olive oil, pepper, salt or something, but something was definitely missing. Bummer as I love all of the ingredients but it just didnt mesh.

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LINDAANA

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Reviewed: Apr. 21, 2008

Very tasty variation for spaghetti squash. Will make again and again. I would give this 4.5 stars if I could. I still like a nice red sauce on my spaghetti squash better. This is so easy to prepare! We enjoyed it very much. By the way, I followed the recipe exactly, no variations.

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Jen-Nay

Cooking Level: Expert

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Reviewed: Apr. 19, 2008

Yum! Yum! And Yum-O!! This was my first experience with Spaghetti Squash and it was amazing thanks to this recipe. I have changed my eating habits and gone to a more healthy and "Fresh" food selection. Since I am now keeping Carbs to a minimum, this recipe will be a regular one added to our new menu. I followed it to the letter and thought it was delish!!! Hubby...the Pizza, wings and Hot Pockets lover wasn't as excited as I was, but oh well...more for me!

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Marzipan33509

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Reviewed: Apr. 14, 2008

Wow, that was good! I have never had spaghetti squash before, and a friend recently recommended it. It was tasty plain, but it was awesome with this recipe. It was like pasta in disguise, but much better since it felt lighter and tastier. The things I did differently from the original recipe are: I used canola spray and a 1/2 tbs butter, and a splash of water when it looked like the onions/garlic needed some moisture, instead of oil. I omitted the olives. I used a 14.5 oz can of HUNTS brand diced tomatoes w/ a garlic/basil. (Although I usually would opt for fresh veggies..the store I went to was out of "ripe" tomatoes). I probably will put in more tomatoes next time. Yum!

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Amy Jembrysek

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Reviewed: Apr. 11, 2008

I thought that the recipe was interesting (took out olive because I don't like olives), but I didn't LOVE it. I think I am going tweak it a little bit more and see how I like it, but just based on the ingredients here I didn't think it was fantastic.

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calicook4

Cooking Level: Expert

Home Town: Bishop, California, USA

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Reviewed: Mar. 29, 2008

We make this recipe over and over again for company and for our own family and it is always a hit! We omit the olives since no one but hubby likes them.

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Tawnia

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2008

I made this last night, and my family and I absolutely LOVED it! I made a couple changes, however. I used olive oil instead of vegetable oil, and I added asparagus. The asparagus and tomato combination made for an absolutely beautiful display. I also did not have fresh basil, so instead I used about 2 tbsp. of basil pesto, which was outstanding! I stirred it into the vegetables after sauteeing the onion, garlic and asparagus and before I added the tomatoes. I will definitely make this again!

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Sharon

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Reviewed: Mar. 21, 2008

This was great! I used a can of diced tomatoes (drained) instead of fresh tomatoes (didn't have enough), and added a few sprinkles of red pepper flakes that other reviewers suggested. I also cooked the squash about 10 mins longer than called for in the recipe. Since I was familiar of the crunchiness of the spaghetti squash, it was no problem whatsoever, and easy to scoop out. Enjoy!

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MotherLodeViv

Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA

Living In: Sonora, California, USA

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Reviewed: Mar. 18, 2008

This was great, and I love the fact that you can clean out the fridge adding a bit of whatever you have odds and ends of left over. Squash was a little raw near the edges, so I think I'll cook a bit longer next time.

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