Outstanding! This is the 3rd spaghetti squash recipe I tried this week, and it is the best, hands down. It has a taste of lasagna - but with vermicelli noodles. I reduced the amounts of the recipe because I'm only cooking for me. My changes - bottled sauce (1/2 bottle of TJoe's 18oz tradional marinara) with 2 tbls Splenda and 1 cup thick sliced mushrooms with the onions and garlic. I cooked the onions, garlic and mushrooms down for a few minutes then added the sauce. I layered in a 1 qt casserole dish, 1 cup or so squash, 1/2 sauce, 1/4 cup mozzarella and 1 tbls shredded Parm, repeated. Baked uncovered for 25 min at 400. This is very WW friendly! Excellent!
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Outstanding! This is the 3rd spaghetti squash recipe I tried this week, and it is the best,...