Reviewed: Nov. 10, 2009

This was great! I made it from memory and did a few things differently. I sauted some garlic in butter and veggie stock then added the cooked squash, tossed and then added the other ingredients. Next time I won't use the garlic, and I think a splash of dry white wine would be good too.

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Zenviolin

Cooking Level: Intermediate

Home Town: Chesaning, Michigan, USA

Living In: Greenville, Michigan, USA

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Reviewed: Nov. 4, 2009

not terribly flavorful...

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muirpass

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Reviewed: Nov. 3, 2009

This was good and has potential to be better without the sage. I used dry sage and it was just too strong. I would try the recipe again, but maybe with some other herb or just the cheese and nuts. Pretty decent otherwise.

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IronChefHarvey

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 21, 2009

I was hoping to LOVE this dish but it wasn't 5 stars for me. I agree it needs a little garlic or hot pepper flakes - something to give it a little more flavor. To me, the sage was a bit too much. I think next time I make this I will cut back the sage and add some garlic. If it still needs a kick, I'll add the pepper. The pine nuts/parmesan cheese was a great idea for this type of squash though!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Reviewed: Oct. 10, 2009

Awesome recipe, thank you! I even used it as a main dish and my meat-lover hubby still enjoyed it! I only had dried sage so I used 1 tsp, but could have easily doubled that if I wanted. Plus I added a little bit of sauted garlic and onions as we like flavorful foods. Salt and pepper to taste and enjoy! Give it a try; easy, delicious, and nutritious!

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luckygirlggbg

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Reviewed: Oct. 1, 2009

Really, really good. I don't like recipes that overdo a veggie and this was perfect. Since I didn't have any pine nuts in the house I substituted roasted sunflower seeds and added a little bit more of the fresh sage than called for. I have a slow oven so it took longer than the time called for in the recipe and I did add a little water to the pan and covered it with foil. I will definitely make this again.

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JUDYG40

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Reviewed: Sep. 23, 2009

I made this as described, wasn't really a fan-it was OK. I did not have fresh sage so maybe that was the difference.

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ASKAAR

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Reviewed: Sep. 19, 2009

I've made this once exactly as described and also with the the substitution of pine nuts with toasted slivered almonds and the addition of garlic (roasted alongside the squash in the oven). It's been addictively delicious both times, although the garlic added some nice depth of flavor. This simple yet creative recipe's going joining the permanent rotation!

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Laurel

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Reviewed: Sep. 1, 2009

I absolutely loved the texture of this dish. However, there was something about the flavor that didn't quite do it for me. I think I will opt to try this combination of squash, nuts, butter/ cheese again, but next time I may opt to roast squash, then sauté with butter, walnuts, gorgonzola, and maybe just a little white wine.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 22, 2009

This is one of my favorite recipes for spaghettie squash

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Mare

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Reviewed: Jul. 23, 2009

This was really good! I used parmesan cheese instead of Romano because it's what I had on hand. It was so delicious. My family loved it.

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K. Tripp

Cooking Level: Expert

Home Town: Stuart, Florida, USA

Living In: Cedar Hills, Utah, USA

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Reviewed: Apr. 15, 2009

I couldnt believe how good this was! I didnt have Romano by itself so I used a four cheese blend that hard Romano, Parmesan and 2 other cheeses. Reheats well too. I had to have some for lunch the next day. My husband said its one of the best thing he's tasted. My 2 yr old ate it as well.

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TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

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Reviewed: Apr. 6, 2009

I have no idea how I could dislike a dish so much given the other great ratings. I made it exactly as per directions. I didn't even know how to save it. I must have messed up somewhere...but I don't know where.

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Feb. 27, 2009

This recipe is fantastic! Based on other reviews, I eased up on the sage. I added 1/2 tsp. of rubbed sage, and it was perfect. I used walnuts because I didn't have the pine nuts. Thanks for this very original and wonderful recipe.

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TasteTester

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Reviewed: Feb. 9, 2009

This is really good. I used about 1.5 tablespoons of butter and some fresh green onions from the garden and used plain old plastic can Parmesan because I didn't get out to get the good cheese. It was tasty.

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MSANACONDA

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Reviewed: Feb. 5, 2009

I'm sorry, but I didn't like this at all. Followed the directions, but maybe my squash was too small, because it was mushy. There certainly wasn't enough to feed 4 people, but that's OK, because nobody really wanted much.

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