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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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 18, 2009

I found that the sage was very overpowering...maybe I'm just not a sage person? I didn't really care for the recipe.

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slecouffe

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Reviewed: Jan. 7, 2009

I love this recipe! I substituted Parmesan for the Romano cheese. It was still good reheated too.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 1, 2009

I didn't really care for the sage/squash combo flavor. Will make without sage next time.

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Stacy

Cooking Level: Beginning

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Reviewed: Dec. 26, 2008

This was easy to make and quite tasty. I didn't have fresh sage, so I used 1 tsp ground sage, which worked just fine.

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kmaute

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Reviewed: Dec. 9, 2008

ok - -spaghetti squash is just about the COOLEST vegetable ever!!!! I remember my parents making it when I was a child, but in all my 49 years, never had done so myself! This was good, but I didn't have fresh sage so used powdered, and 1/2'd the amount.... I thought it was still just a bit overpowering. There was just myself, husband and 14 year old so there are left-overs. I think I'll add some red peppers flakes as one person suggested for my lunch tomorrow. NOW I'm going to look for more spaghetti squash recipes!!!

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Jeannine

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Loveland, Colorado, USA

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Reviewed: Nov. 24, 2008

this is delicious. i sauteed some garlic, shallots, and onions, then sauteed the cooked squash a little bit. very tasty. for thanksgiving i will be doing basically the same thing, but doubling the recipe, maybe a bit more cheese, putting the whole cooked thing in a big casserole dish, and topping with bread crumbs. yummy!

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culstudent

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Reviewed: Nov. 18, 2008

It was fine but not as special as I was expecting. A little on the bland side. Maybe I just used too big of a squash compared to the other ingredients.

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 7, 2008

Forget the long baking time! I put this in a microwave steamer for 10 minutes! I also added garlic and diced tomatoes! Left out the cheese because my friends are vegan, still it was a hit at my party.

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andi4jesus

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Reviewed: Nov. 6, 2008

Great recipe. If you want to cut down on cooking time, simply microwave the squash, cut side down, in about a 1/4 of water for 5-7 minutes depending on the size of your squash.

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Melissa123

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Reviewed: Oct. 28, 2008

This was really good! However, I'd use A LOT less sage. I used the fresh and lessened the amount and it was still over-powering! Other than that, it was wonderful!

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Sarah

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

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Reviewed: Oct. 23, 2008

Spahetti squash is so fun! I think mine was a bit undercooked at 50 minutes, but I went with it, anyway. I used more butter than called for - closer to 2 T instead of 2 t. I also used parmesan instead of romano. The combination of flavors is delicious.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 21, 2008

This was very good. I found fresh sage so I finally tried this. The only addition I made was some salt that had a few spices in it. I think theis would be really good with the addition of chicken to make a one dish meal.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Oct. 20, 2008

This recipe was good, but I felt the sage was a little overpowering (but I used dry sage). I also had to cook mine for about 15 minutes longer. Will definitely make again with less sage. Thanks for a great new idea!

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Jen

Cooking Level: Intermediate

Home Town: Riverview, Michigan, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 15, 2008

Amazing combination of flavors that comes out done just right every time! Thank you for a wonderful new way to eat spaghetti squash!!

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Hanna

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Reviewed: Oct. 7, 2008

I made a last minute decision to add spaghetti squash to my dinner. I didn't have on hand pine nuts or any cheese of any sort. I just used sage, salt and pepper, and butter. Still turned out wonderfully, and will be made again! I can't wait to add the other ingredients to see how it turns out.

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