Reviewed: Sep. 29, 2008

Ohhh, I could eat a bowl full of this! My cooking time was shorter, about 30 minutes, as my spaghetti squash was small. It is so important not to overcook this if you want the squash to separate into spaghetti-like strands! Copying what a favorite restaurant of ours does, I added julienned zucchini, unpeeled--makes for a livelier, more colorful presentation. I've also made this using sunflower seeds and it is equally delicious.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 17, 2008

This is a simple, tasty recipe. Though I am not a vegetarian; I happily had it for lunch. I am disappointed that the rest of the family does not care for it.

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1 user found this review helpful

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Christine M

Cooking Level: Expert

Living In: Cumming, Georgia, USA

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Reviewed: Jul. 22, 2008

Loved this Loved this, I did make a few changes, I roasted my pine nuts, just to add more of a nutty flavor, we are on the Atkins diet, and was I ever in need for pasta and this did it for me..Thank you !!

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9 users found this review helpful

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jogfast2000

Cooking Level: Expert

Home Town: Meadville, Pennsylvania, USA

Living In: Penfield, New York, USA

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Reviewed: Jul. 7, 2008

This is SO good. It's a shame that the ONE person who rated this one star has to skew everyone's perception of how good this is. It's definitely 5 stars. I had to use rubbed sage (I used 1tsp), but it was still AWESOME. I loved every bite. The only flaw is my spaghetti squash was too small and it didn't fill my family of 4's tummies all the way. This would be a GREAT lunch dish because it's lighter than most meals.

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23 users found this review helpful

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Apr. 17, 2008

This receipe is absolutel wonderful!!! Thank you so much for sharing; simply delicious

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1 user found this review helpful

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Flor Maria

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 23, 2008

This was great, I will definitely make it again. I used powdered sage, walnuts and a parmesan, asiago, romano blend. Really tasty and healthy too.

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23 users found this review helpful

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FemmeChef

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

We will make this again and again! My kids said it was better than regular spaghetti, and enjoyed helping me prepare it. The squash has a slightly sweet flavor that blends perfectly with the cheese and sage.

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8 users found this review helpful

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 6, 2008

Excellent! Followed the recipe exactly and added crushed red pepper flakes per my own liking for a bit of kick. A keeper!

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TINROOFS

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

I did not care for this.

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Rian

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2008

Excellent recipe and it is comforting to know that it is better for you than pasta! I added extra pine nuts but other than that followed the recipe. Will definitely make again!

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2 users found this review helpful

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ironchefjill

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Reviewed: Feb. 4, 2008

Excellent combination of flavors, and very easy! Thank you!

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BUDSUE

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Reviewed: Nov. 20, 2007

Very easy, very yummy. It took 20 min longer to cook for me. This is a great way to add variety to your menue.

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LPROC

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Reviewed: Nov. 18, 2007

I doubled the ingredients to mix with the squash. The squash I had was very large; hard to cut in half. I substituted Parmesan cheese (what I had in the house) which made for a milder taste. My daughter enjoyed the dish more than I.

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MommaJeane

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Santa Rosa, California, USA

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Reviewed: Nov. 8, 2007

Delish! I made it for my dad (who is NOT a veggie cuisine guy) and even he loved it.

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SYKE930

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Reviewed: Nov. 7, 2007

Very tasty, even though I had to omit the pine nuts (friend is highly allergic). When I make this for my family next time I'll add them - they will really make this dish special. I grew lots of sage this year and dried it, so I used dried sage in this (a heaping teaspoonful). I'm so glad to have another recipe that utilizes sage - I tend to forget about unless I'm cooking poultry or making stuffing. It goes very well with this dish!

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7 users found this review helpful

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Nov. 6, 2007

I LOVED,LOVED,LOVED this recipe. The pine nuts, romano and squash really worked together. I threw in some garlic, and added my usual blend of spices(we like strongly seasoned food.)The only reason I'm rating it a 4 star recipe is because my oh-so-loveable hubby didn't care for it. But really, what does he know?

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12 users found this review helpful