Reviewed: Nov. 5, 2008

Amazing. Followed the recipe exactly. Best veggie in the world!

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Reviewed: Nov. 4, 2008

This dish is excellent! Per the suggestion of a couple other reviewers I added in 1 chopped red bell pepper and a couple good handfuls of fresh baby spinach at the end just before adding the sautéed mixture to the spaghetti squash. Since I added the red pepper I only put in 1 cup of chopped cherry tomatoes instead of 1.5 cups. The fresh basil and feta cheese really make this dish. This is a wonderful and tasty addition to the vegetarian section of my recipe binder. I can't wait to make this again!

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darkho

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 4, 2008

Excellent! My 3 year old ate it and my husband said "spaghetti squash is better than I remembered it" I took the advice of others and added 1 1/2 c water when baking and turned out perfect. Used EVOO instead of vegetable oil, omitted olives and sauted broccoli instead for color.

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MOXYPAULIE

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 3, 2008

I modified this recipe a bit and it turned out so delicious. I didn't add the olives or the onions, but I added garlic and substituted cilantro for the basil. In addition, I made "basil chicken strips" (available online All Recipes) and added it to the spaghetti squash. I'm definitely making this again, the way I did it above.

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skwebster

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Caledon, Ontario, Canada

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Reviewed: Nov. 3, 2008

This is a nice option for Spaghetti Squash. But I think I still like it better with plain ol' butter and salt and pepper. I didn't have any tomatoes so I added a drained can of Rotel. Then sauteed the onion and garlice in olive oil, and topped with fresh parm cheese. The rotel gave it a nice, spicey bite. The little kids weren't too into it, but the vegetarians in the family loved it! Oh, it's hard to slice a raw spaghetti squash so poke a few holes in it and microwave for about 4 minutes. Then it's soft enough to slice. I often put it back in the microwave after scooping out the insides to finish cooking--just add some butter and cover it with saran wrap.

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Nov. 3, 2008

this recipe is FANtastic!!!!!! so easy to make, it's basically a combination of my favorite foods all in one bowl! the only thing i did differently was that i punctured & baked the squash whole on 350* for 1 hr before cutting. personally i -always- end up fighting with the raw squash, and it comes out tender and delicious this way as well! thank you so much for sharing this great recipe- my boyfriend isn't very fond of the ingredients which means more for me! i'l actually eating it right now, i don't think i can be stopped... =]

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isaLisa

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Reviewed: Nov. 2, 2008

Wow...very different and unexpectedly good even for nonsquash lovers!

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Nicole A.

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Reviewed: Oct. 27, 2008

This is very different. I am not sure what I was expecting, but it was good, and my husband liked it which really surprised me. I added fresh spinach and a red pepper and some pork sausage to make it a one-dish meal, and it was a hit. Thanks!

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cindi

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

I had high hopes for this recipe but apparently did something wrong. I don't think I cooked the squash long enough because it had a crunchy consistency. Tasted more like carrots than noodles. Also, I used canned tomatoes which watered down the dish. I'll definitely try this again but will microwave the squash and use fresh tomatoes. Don't make my mistakes!

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ChristieH

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

I found this recipe delicious as did my family. It is a great recipe for those just transitioning to a more healthy diet. Simple directions and quick preperation also made this recipe fun to make. My only problem was cutting the squash before baking. I baked it first, then cut it and baked again until done. This made cutting much less difficult and dangerous.

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Debbie

Cooking Level: Intermediate

Living In: Marion, Indiana, USA

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Reviewed: Oct. 23, 2008

This recipe is a keeper! My husband not only went back for seconds, he went back for thirds! I did make some changes to it to make it a more substantial meal. I omitted the oil and browned 1 lb. bulk pork sausage with the onion, garlic and 1/4 cup chopped green pepper. I added the whole 2.5 oz. can of sliced olives and a 4 oz. can of mushrooms along with a 1 pt. bottle of my own diced tomatoes. (I would've added fresh tomatoes from my garden, but it's October and they had already frozen.) I did forget to add the basil, but it was extremely tasty without it. I like basil, so I'll add it next time I make this wonderful recipe. Everything else was the same. It made a big 9x13-inch pan and even though there were only two of us, there was hardly any leftover!

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GRANTCUT

Home Town: Brigham City, Utah, USA

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Reviewed: Oct. 22, 2008

This is delicious! I made this for supper and my husband hesitated when asking for seconds, thinking there was a ton of butter in it, but no! The squash has such a rich flavour, and I love how healthy this recipe is! The olives definitely make the dish, both in taste and appearance. I added spinach, and it was great - added a lot of color (and more healthiness!). If you're thinking about trying squash - use this recipe! As a bonus, you can roast up the seeds for a healthy snack!

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Steph

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Reviewed: Oct. 22, 2008

FANTASTIC. Cooked squash in microwave - saved a ton of time - and left out the olives. Great recipe! I am making again tonight!

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Whats for dinner

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Reviewed: Oct. 20, 2008

Delicious Fresh twist on spaghetti squash! I add cooked chicken for protein.

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HOLLISKAT

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Reviewed: Oct. 18, 2008

Absolutely delicious! What a great way to eat squash. We must have had a huge squash b/c half of it was enough for the recipe. If I had usesd the whole thing, I would have had to add more feta cheese and olives. Everybody in our family loved it. We will make it again.

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Daisy

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Reviewed: Oct. 16, 2008

Excellent and easy to make!!!

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 14, 2008

Great recipe. I have loads of spaghetti squash from our CSA and was at a loss for how to make it for my family. Thank heaven I found this recipe. It will be a long lasting favorite!

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REM

Cooking Level: Expert

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Oct. 14, 2008

Absolutely yummy. Had a vegitarian over for supper who is a very picky eater, but she loved it.

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Chillywackyn

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Reviewed: Oct. 12, 2008

Caution: may cause overeating. This was absolutely delicious, and fairly easy. I followed the recipe exactly, except I used more tomatoes, basil, and olives. Next time, I'll add fresh oregano. This will become a winter staple in our house.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Oct. 9, 2008

I don't know if I messed this up but I followed the recipe to the T but my family and I didnt like it. We really like spaghettti squash and I love all the other stuff to but not together I guess.

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