Reviewed: Nov. 21, 2009

I only make spaghetti squash once or twice a year and like to try it different everytime. This was a good recipe, will definitely make again.

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K

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

LOVE Spaghetti Squash. There have been times when this IS the meal at the table! I have also baked the squash until soft and then added my hot spaghetti sauce,r ather than eating spaghetti! Add nice loaf of Italian Bread and your meal is complete! It also makes a great side dish when you bake til soft (40 minutes)and then add brown sugar, butter ,parsley and salt & pepper to taste. Bake for another 10 minutes! Excellent

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Jan's Kitchen

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Reviewed: Nov. 5, 2009

I have been making spaghetti squash like this for years, it's quick and tasty. Changes: after removing seeds, I fill the cavity with chopped tomatos and maybe a quarter or half of an onion, sliced paper thin!!! Add salt and pepper, and cook right side up in microwave for about 8 min, depending on size of squash. Scoop out with a couple forks and done!

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pink

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Reviewed: Nov. 2, 2009

the onion was crazy strong in this and I really like onion. next time I'd reduce that a bit but overall a good first try with spaghetti squash! thanks for sharing. also, really really good with tilapia parm, thanks for that suggestion, reviewers!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 1, 2009

This was okay ... a little bland ... next time I will change it up a bit!

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Summerpls

Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

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Reviewed: Oct. 27, 2009

This irecipe is a very familiar way of cooking spaghetti squash for me which I appreciated as a reference for cooking time, although I shaved off a few minutes since my spaghetti squash was small. I also appreciated the idea of letting the squash cool somewhat before shredding - duh. I have always struggled with a piping hot squash as I awkwardly tried to shred it without burning the heck out of my hands! Other than substituting shallots for the onion I prepared this as directed, using butter. Garnished with fresh, minced parsley this was simple, pretty and delicious.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 27, 2009

The recipe was great for people who are just beginning or simply trying something new with spaghetti squash. Everything turned out great, however, as far as the margarine... I used half the amount. I made the spaghetti squash with some stir fry and it tasted amazing. Thanks!

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AMR

Cooking Level: Expert

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Reviewed: Oct. 26, 2009

I had never made spaghetti squash and this was very good, I did cut way down on the butter an only used 2 tsp of olive oil and 1 tsp of light margarine when cooking the onions. I chopped some fresh mushrooms as well. Used some kosher salt and fresh ground pepper.

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lilac0832

Cooking Level: Expert

Living In: Marblehead, Massachusetts, USA

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Reviewed: Oct. 22, 2009

This is great. My boyfriend is a health nut so he was quite pleased with this dish! I did alter the recipe a little bit. After roasting it in the oven, I sauteed the spaghetti squash in butter, garlic, and onions(just like the recipe) but I seasoned it with garlic salt and Italian seasoning. I then mixed in Parmesan cheese. I serve it in the hollowed out squash skin using it as a bowl. At the end I drizzled the squash with olive oil. It was great!!!!

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Snapper305

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Reviewed: Oct. 17, 2009

This was delicious. It was our first time eating spaghetti squash and this simple recipe did it justice. We found we only needed half the butter to saute the dish however. Yum! Thanks for the recipe. :)

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JLBRUMFI

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Sep. 20, 2009

it was an excellent and tasty dish. my family & friends enjoyed it. i did add mor garlic though

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umpaogre

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Reviewed: Sep. 17, 2009

This was my first time making spaghetti squash, which I decided to grow in the garden this year for something different. I followed the directions but added 2 small tomatoes (diced), a small white eggplant (diced) and about a tablespoon of marinara to the pan. Also, I use coconut oil rather than butter, its much healthier. My boyfriend wasn't a big fan, but I thought it was delicious and am eating the leftovers for lunch now! When I found out how low cal this veggie is I decided it may be my new favorite food!!

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Jen

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Reviewed: Sep. 16, 2009

Spaghetti squash is delicious all by itself with a little salt and pepper. Tonight I decided to really spice it up. I baked it like the recipe said, while baking I sauteed onion, a tsp. fresh garlic and mushrooms in a bit of EVOO and Smart Balance Butter. I then added the spaghetti squash, sprinkling with salt and pepper, putting on a serving platter then finishing off with fresh garden roma tomatoes....It was amazing alot of flavors popping in your mouth. My family has always loved spaghetti squash or any squash for that matter. Enjoy!

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missD43

Cooking Level: Expert

Living In: West Valley, Utah, USA

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Reviewed: Sep. 15, 2009

I didn't know what to do with spaghetti squash - this is a great-tasting veggie side that I will make again.

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emarika

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Reviewed: Sep. 7, 2009

I made this dish today it is very quick and easy, and it is awesome tasting !

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Carol

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Reviewed: Aug. 23, 2009

My first attempt at spaghetti squash - it was a little bland; needed an extra kick but I would definitely try it again.

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Rhanda

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Reviewed: Aug. 19, 2009

I grow my own spaghetti squash and cannot say enough about this wonderful veggie! FYI...to speed up the process with no change to the taste or texture, use the MICROWAVE!!! a nice medium (typical) sized squash takes about 10 mins on high in a shallow baking dish with a small amount of water and salt to create steam. follow same steps as in this recipe just use your microwave. Also, be adventurous, this squash is fabulous with butter and dried italian herbs, or drizzled with rosemary infused olive oil (a cinch to make) if it sounds good on pasta it will be great with this squash!

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mustangwine

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Reviewed: Aug. 3, 2009

I followed the recipe exactly and it was just too rich. Spaghetti squash is rich on its own, but the butter/margarine push it over the edge. I would not make this again.

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: Jul. 26, 2009

This was delicious. I added quartered campari tomatoes to the sautee. Threw the squash in a buttered casserole dish, mixed in the sautee and topped with an italian cheese blend. Baked until cheese was bubbly. Awesome!

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