Reviewed: Feb. 12, 2013

I was underwhelmed by this dish. I love spaghetti squash and thought this would be great, but it was just kind of blah. Would have been fine as a side dish or if we'd had something on top of it, but it was our main dish. Won't make this again as is.

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Reviewer:

HeatherLilly

Cooking Level: Intermediate

Home Town: Amissville, Virginia, USA

Reviewed: Jan. 2, 2013

I really liked this my hubby thought it was only okay. I thought i had sage then could not find any so I just added some garlic powder. He didn't like the pine nuts but I did.

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Reviewer:

Melcooks

Cooking Level: Intermediate

Home Town: North Tonawanda, New York, USA

Reviewed: Nov. 11, 2012

Delicious. Instead of Romano, I used crumbled goat cheese, and instead of pine nuts, I used chopped toasted walnuts. I also threw in a few garlic cloves that I roasted with the walnuts.

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Reviewer:

Beth P

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Chicago, Illinois, USA

Reviewed: Oct. 30, 2012

I made this recipe exactly as directed, and it was delicious! I served it as a side dish, and we had leftovers for lunch the next day. Even my daughter, who "hates squash," had a second helping! I will make this again.

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Reviewer:

Anne

Reviewed: Oct. 21, 2012

So I could just use what I had readily available in the kitchen I substituted a few ingredients. Rather than using pine nuts I used walnuts and instead of pecorino romano cheese I used feta. It was fantastic and tasted and felt like comfort food! This will certainly become a fall staple in my house.

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Reviewer:

stokesba

Reviewed: Sep. 17, 2012

I found that 50 minutes was way to long to cook the squash, and it was a very large one at that. A little to bland for me

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Reviewer:

snowyval

Reviewed: Aug. 17, 2012

I really liked the method of preparation and the flavor combination--except the sage. Maybe I just don't like sage in general, but I think it overpowered an otherwise exquisite, subtle dish. The pine nuts and romano were great though.

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Reviewer:

robingoblin

Reviewed: Apr. 26, 2012

Don't know if this is a fair rating of the original recipe because I butchered it up based on what ingredients I had on hand..but it tasted lovely! Used walnuts and slivered almonds instead of pine nuts. Sauteed the walnuts with some garlic in the butter (used 1/2 olive oil). Also added sundried tomatoes. Feta instead of Romano.

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Reviewer:

franybanany

Reviewed: Mar. 28, 2012

Yum! A perfect way to do spaghetti squash that is light and refreshing! We increased the butter to three tablespoons, then sauteed the pine nuts in it with garlic and shallots. PERFECT!

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