Reviewed: Dec. 14, 2008

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!

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Ac0lyte

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Reviewed: Dec. 14, 2008

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.

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Venessia

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 9, 2008

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

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DT05

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Reviewed: Dec. 8, 2008

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!

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LPaventi

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Reviewed: Dec. 1, 2008

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.

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Peach McDouall

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Reviewed: Nov. 29, 2008

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

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Cheryl Jean

Cooking Level: Expert

Home Town: New Baltimore, Michigan, USA

Living In: Grant, Michigan, USA

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Reviewed: Nov. 21, 2008

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.

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CTgirl

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2008

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.

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risworld

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Reviewed: Nov. 20, 2008

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!

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Donna

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Reviewed: Nov. 17, 2008

healthy but a little bland

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MK7777777

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Reviewed: Nov. 16, 2008

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.

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Stephanie Wilson

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Reviewed: Nov. 13, 2008

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...

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Tracey

Cooking Level: Beginning

Home Town: Broomfield, Colorado, USA

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Reviewed: Nov. 11, 2008

Wow!! Who would've thought this would be so good? My 13 year old even loved it. I went with half parmesan and half feta cheeses. I used cherry tomatoes which I think gave it just a hint of sweetness...loved it!

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kari

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Reviewed: Nov. 10, 2008

This was our first time eating spaghetti squash. I loved it. My youngest didn't like it because it was crunchy. I added sliced mushrooms.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Nov. 10, 2008

Wow I like this even better than real spaghetti!! I had a spaghetti squash sitting on the counter for 4 months and I was worried it had gone dry, so I took someone's advice and placed it in a baking pan with 1.5 cups water. (I've microwaved spaghetti squash before, but that tends to dry it out). I also brushed the squash with canola oil and salt/pepper before putting it in the oven. I added olive oil, 3 cups canned crushed tomatoes, chopped spinach, black beluga lentils, and frozen basil. I omitted the olives. I didn't have onions so I used onion powder instead. I also added salt/pepper and crushed red pepper flakes to the sauce. I substituted shredded parmesan for the feta, but I tried a bit with feta and it was nice as well. This is such a quick, easy, and versatile dish!

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Laura

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 10, 2008

I was pleasantly surprised with this recipe. We are not squash eaters in my family, but I was determined to give it a shot. I used what I had on hand which was garlic, tomato, olive, chicken, mozarella/parmesan mix, and oregano instead of basil. I loved it, my husband loved it, even my 4 year old loved his "noodles"! It was so fast and easy to make. I'm definitely keeping this recipe, and I can't wait to play around with it some more! Thanks so much for helping me get over what I used to think was a "yucky" food!

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newcook

Cooking Level: Beginning

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Reviewed: Nov. 9, 2008

i thought that this was an excellent alternative to plain old spaghetti squash. it is really a keeper.

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dragonboy4578

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Reviewed: Nov. 9, 2008

10 minutes into dinner we were still talking about how crazy good this recipe is. We decided it was "stupifyingly good". It's so simple but the flavors blend perfectly and the textures make you go back for thirds. We added asparagus and chopped kale--highly recommended. SOOO GOOOD!

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