I like that this recipe is a strong deviation from the typical, boring, predictable combo of spaghetti squash + marinara sauce. I added garlic to the saute pan, since it was so often recommended in the comments, and you can pretty much never go wrong with garlic. Glad I added it. used a large onion instead of medium, and substituted fat free (guilt free!) greek yogurt for the sour cream. My basil was some that I dried in my pantry 2 weeks ago, so it was very flavorful, unlike the typical grass clippings in a jar from the store, and the basil flavor was great in this dish! For the topping, I tore up some rustic Italian bread, sprayed it lightly with olive oil spray, and sprinkled with a bit more basil, garlic powder and salt. Also, I used fresh grated parmesan cheese. I think using quality, fresh ingredients helped out. I give this 3 stars, because it's interesting and a good way to use spaghetti squash, but it's not a knock-out dish. I got a spaghetti squash in my CSA basket, so even though I'm not really enthused about the vegetable in general, this dish was an easy, interesting, and pretty tasty way to experience it. I won't go out of my way to make it again, but if I get another spaghetti squash in my CSA basket, I'd make it again.
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I like that this recipe is a strong deviation from the typical, boring, predictable combo of...