Reviewed: Nov. 9, 2009

Delish! I made some variations, but overall used this as my guide. To prep the squash I just baked it whole, then cut it lengthwise once it was full (much easier!, just bake at 375 for one hour in shallow baking dish). To the sauce I used fire roasted tomatoes (1 can), frozen chopped spinach (~2/3c) and frozen broccoli florets (~1c); and I used dried basil and Italian seasoning. It was so good, we loved it, my husband and I ate the entire pan!!

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erinruns

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Reviewed: Nov. 9, 2009

So delicious! Even my family members who told me to stop experimenting with healthy food loved it! :)

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KelliSheppard

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Reviewed: Nov. 8, 2009

I really enjoy this recipe, and find my mouth watering every time i pass the spaghetti squash in the grocery store. It's important to use FRESH basil. It gives it a sweeter taste, and i recommend a sweet onion like vidalia or red. It just adds to the flavor. I use olive oil each time i make it, and i never use anything but "cold pressed" olive oil. Two thumbs up for a fabulous, low cal meal.

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Jax22

Cooking Level: Intermediate

Home Town: Kent, Connecticut, USA

Living In: Canaan, Connecticut, USA

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Reviewed: Nov. 6, 2009

I can't believe this was spaghetti squash! So good! I used to serve spaghetti squash with a marinara sauce and parmesan - it was tolerable, but this was amazing! The feta cheese, garlic, olive, tomato combo works wonders. Our basil is done for the season so I used fresh parsley -- still tasted great.

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kerrickcooks

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Reviewed: Nov. 6, 2009

I added grilled chicken and cooked the squash in the microwave... very delicious.

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jendy15

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Reviewed: Nov. 6, 2009

I was disappointed in this dish after the great reviews. It was very bland, my boyfriend had a couple of bites and opted for cereal instead. Won't be making again :(

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Rae Rae

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Reviewed: Nov. 4, 2009

This was really good -- we'll need to think of a more colorful name for it, though. :) I knew I would need a little more seasoning, so I added salt and crushed red pepper to the onion, garlic and tomato mixture; plus I added a jalapeno and some mushrooms. I also seasoned the squash. I also used 3 whole tomatoes, a whole small can of olives and 2 cloves of garlic because I knew I would like more of these ingredients. I also added a little more feta to individual servings. Will definitelty make this again. My husband suggested topping it with sauteed shrimp -- might try this.

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hourglass8

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Reviewed: Nov. 3, 2009

I made this for dinner the other night and it was delicious. I did make a few changes. I cooked two squashes and had to bake for about 45 minutes to get them soft enough. I didn't have fresh tomatoes, so I used one large can (28 oz I think) of diced tomatoes with the juice. I used kalamata olives and dry basil. I sauteed the onion and garlic, then dumped everything else into the pan and let it simmer while the squash cooked. Right before serving, I added about half of the feta cheese to the pan of sauce to melt. To serve, I scraped out the "noodles," topped with sauce, then sprinkled with the remaining feta cheese. This made enough sauce for 1.5 large (3+ lb each) squashes.

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donut1130

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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Reviewed: Nov. 2, 2009

I have been making spaghetti squash for 30 years. Here's a tip. Don't cut it in half, that cuts the shreds in half. Cut it across into circles, then bake. When you use a fork to remove the pulp, it will really resemble spaghetti.

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Mimi

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Reviewed: Nov. 1, 2009

I've never been much of a squash fan, but I really, really like this! I used what I had in the house: sun dried tomatoes, feta, an entire small can of sliced black olives, a dash of olive oil, and fresh basil. I forgot to saute any onion or garlic. Delicious! Full of veggies and healthy oils! This will be a regular at our house!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

followed the recipe, even added extra veggies. did not love it...

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strawberishimmer

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Reviewed: Oct. 28, 2009

Ehh. It was okay but not delicious. Kids didn't eat very well.

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iluvmysix

Cooking Level: Expert

Home Town: Wapello, Iowa, USA

Living In: Shenandoah, Iowa, USA

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Reviewed: Oct. 28, 2009

I've always heard that spaghetti squash doesn't "taste like squash", but I didn't believe it. Well, I'm a believer now! A great recipe to whom I will ever be grateful for turning me on to an incredible vegetable.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 27, 2009

This was my first time making spaghetti squash. This was super easy. I didn't have any olives. I used a can of diced tomatoes with garlic and basil. No fresh basil so I used dried. I liked the texture, the squash was sort of crunchy. I think this would be good with some shrimp. Great recipe!

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MAGGIE2050

Cooking Level: Intermediate

Living In: Bad Axe, Michigan, USA

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Reviewed: Oct. 27, 2009

This is a wonderful recipe with a few additions! I used olive oil instead of vegetable oil, left out the olives(because I’m not a fan),added zucchini, orange bell pepper, and eggplant. I also cooked up some Italian sausage in a pan (with coconut oil) and sliced this up and added it to the dish. It is probably the best thing I have eaten in a long time - at home or out. I have recommended this recipe to everyone I know. The sausage and orange bell pepper really add a lot of flavor. Use the feta you won’t be disappointed. I don't think the other cheese reviewers recommend would do the same trick. ENJOY!!!!

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Nicole

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Reviewed: Oct. 22, 2009

I didnt folow this recipe completely. However it was a great guide. I don't like feta so I used parmesan cheese instead. And I added roasted red peppers, mushrooms & a little bit of sun-dried tomato pesto sauce when I served it. Tasted great heated up the next day!

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Chelsie

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Reviewed: Oct. 22, 2009

Family loved it although I did combine with some whole wheat pasta as well cause I knew my kids wouldn't buy that the speghetti squash was spaghetti (and I was right!) but they ate it when they wqere mixed together anyway :)

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TMCOONEY

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Reviewed: Oct. 21, 2009

This was my first time making spaghetti squash and it turned out awesome. It was so much fun running the fork down to get the strings out. This is such a great alternative for me instead of pasta. I'm on a new eating plan and I just love it. Next time I am going to add chicken to the recipe to give it a little more portein. Instead of plain feta cheese I added some mediterain feta cheese and it turned out great.

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KETMGA

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

It was as good the reviews said. I really liked it, and my kids (3 and 1 yr) ate it up.

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kambri

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

Ew. I'm sorry, but this was a waste of spaghetti squash. Vegetarian writing here and I won't try this one again. The sweet squash paired with Greek and Italian flavors was just not good at all. Good luck with this one, though!

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