Reviewer:

Sherry

Reviewed: Jan. 15, 2013

Really tasty! Don't skimp on the feta cheese, and add a little salt and pepper to taste to finish it off.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ghanafoodie

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Reviewed: Jan. 13, 2013

So, I've really been trying to cook healthier for me and my daughter. I picked up a spaghetti squash at the grocery, but have never had or made it before. I found this recipe, and it seemed pretty easy. I didn't have all of the ingred. I pan fried the garlic, some green pepper, onion powder in olive oil. When it was done, I added some tomato slices to heat up. I put just a little butter on the squash and tossed it. I then put the rest of it on, and tossed. I then sprinkled some pepper and parm. cheese on top. OMG! It was soooo good! This is going to become a regular on my menu!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

roseb

Reviewed: Jan. 13, 2013

First time making spaghetti squash! I followed SammyCooks' advice regarding baking with a little water, I added a bit more garlic, but otherwise followed the recipe exactly. Loved it! Thank you! I will be making this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Happ

Reviewed: Jan. 11, 2013

Love this recipe! The hardest part with spaghetti squash that no one seems to mention is how to cut it - it is harder than you might imagine. I broke this down on my blog http://www.thefitgirlskitchen.com/2013/01/spaghetti-squash-with-feta-roasted.html I add baked shrimp to mine too - my husband says I can make it for him every week!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FitGirlsKitchen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 8, 2013

Awesome! Crunchy, savory and really low calorie.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

healthyEater4308

Reviewed: Jan. 7, 2013

Really yummy! I added zucchini and chicken. Used canned diced tomatoes with garlic and onion. Will certainly make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

happymomma

Reviewed: Jan. 5, 2013

This was great, next time I will try the recommendation to put a little water in the dish while it bakes in the oven to help soften the spaghetti squash up. Honestly the hardest parts were cutting the squash in half (it was harder than it looked! don't know if I got an extra firm one or what) and it was a little tedious to pick the seeds out after it cooked, mostly because the topping part was ready so I was ready to start eating! I will make this again, it's very healthy and I felt just as satisfied had I ate regular spaghetti. I also didn't add oil to the topping to save extra calories. Also, I felt like the recipe really made more like 4 servings.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Squirrely

Cooking Level: Intermediate

Reviewed: Jan. 4, 2013

Loved this recipe. It was even better as leftovers. We added a cup so of marinara when we reheated it and it was fantastic. We also added an extra cup or so of feta cheese which gave it a better flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

familydodd

Reviewed: Jan. 3, 2013

Easy and delish! Tip: go small on the squash - it seems to expand as you shred it. The smallest one I could find made enough to serve 6 smallish portions.

Was this review helpful? [ YES ]
0 users found this review helpful