Reviewed: Oct. 16, 2012

We love spaghetti squash and thought this was a tasty dish. I did use breakfast sausage instead of ground beef, and added three or four fresh mushrooms, sliced. Used half regular cheddar and half low-fat and it was fine. Remember to drain the can of tomatoes before adding. I would make this again!

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Reviewer:

FRANCIE63

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

Reviewed: Oct. 15, 2012

This is a good recipe but it did need some tweaking. It needed more salt (this from a person who only salts fresh veggies). I think instead of cheddar, a good Parmesan in the recipe and topped with Asiago. I love cheddar, but for me with the Italian flavors, the cheddar was lost, in spite of the fact that I used Extra Sharp. My spaghetti squash was very large so I should have put in more onions and peppers. The seasoning was very on with the Basil and Oregano but I did add a little granulated garlic along with the fresh. I would make this again but with the changes.

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Reviewer:

SINDERELA4

Reviewed: Sep. 30, 2012

Excellent recipe! Used italian sausages as some suggested (scramble fried) and added red pepper flakes. Definitely a keeper - very colorful!

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Reviewer:

corrie46

Reviewed: Sep. 21, 2012

This is pretty good, though it did need more salt than the recipe listed (1/2 tsp plus liberal hand when eating). I also had a LARGE spaghetti squash so perhaps that made a difference. I used a can of regular diced tomatoes, but otherwise kept pretty close to the recipe. I microwaved the squash for almost 20 minutes but it was still pretty "al dente". Again -- large spaghetti squash -- will try and bake next time.

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Reviewer:

Grace T.

Cooking Level: Beginning

Living In: New York, New York, USA

Reviewed: Sep. 17, 2012

This recipe is the perfect mix of my father-in-law's dead cows and my garden! I only had to buy cheese, garlic, onion and red pepper. I used fresh basil and oregano, and fresh tomatoes (scalded off the skins and drained the juices). The kids even ate this! Guten appetit!

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Reviewer:

thekosters

Reviewed: Aug. 28, 2012

Great recipe! I had cooked a spaghetti squash a few nights before and needed something to do with the leftovers. I found this recipe, was super skeptical but tried it anyway. It was fantastic! I used turkey meat instead of red meat and used only 1 3/4 cups of low fat cheddar cheese. I sprinkled some bread crumbs on the top before baking and zapped it with the broiler right at the end. It was fantastic! Highly recommended!

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Reviewer:

mcmosh

Reviewed: Aug. 12, 2012

This was good, easy and healthy with ingredients I ad on hand.

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Reviewer:

a_cook

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

Reviewed: Jul. 21, 2012

This was awesome! Tasted great. Great way to use spaghetti squash. I used zucchini instead of bell pepper and added some crushed red pepper. Yum!

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Reviewer:

JoannaV

Cooking Level: Intermediate

Home Town: Plymouth, Devon, England, U.K.

Reviewed: Jul. 17, 2012

This was very flavorful. I prepared as suggested. Will make again and share with share recipe with friends and family!

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Reviewer:

Montana jules

Reviewed: Jul. 8, 2012

This was a FABULOUS alternative to baked spaghetti! I made a couple of minor adjustments (just personal taste) and used part ground beef/part italian sausage. Once cooked/browned, I added the tomatoes and onion to the meat, added italian seasoning, additional crushed oregano, and garlic powder...simmered that about 20 minutes to let the flavors merge a bit before adding the squash and cheese....worked like a charm, and was FAR from the bland some complained about. DEFINITELY WILL BE MAKING AGAIN...and again!

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