"A great dish when you're missing your pasta dinners." — The South Beach Diet Online
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spaghetti squash, halved lengthwise and seeded
red onion, thinly sliced
zucchini, cut into 1/2 inch dice
coarsely ground pepper
reduced-fat grated Parmesan cheese
small lemon, sliced
This was almost verging on excellent. I had never cooked a squah of any kind before and I found this to be very easy. Neither of us had ever eaten spaghetti squash before tonite and it is now on my grocery list to buy again. My husband absolutely loved this dish and has requested me to make it again as well as asking me to substitute spaghetti squash for pasta as he is trying to watch his waistline. We both agreed as did other reviewers of this recipe that there is something missing. I had added a little bit of garlic powder but next time I am going to add a minced fresh clove or two of garlic and a little extra pepper. Maybe a sprinkle of chili peppers would be good too. Thanks for a great recipe and a new food in our repertoire. *** NOTE *** I made this dish again and this time I used fresh Italian Roma tomatoes, 3 cloves of garlic put through a press, I squeezed in some fresh lemon juice while the tomatoes and onions were simmering and I added a good sized spoon of dried oregano. This dish became superb with these changes.
Instead of the microwave, i baked the squash in the oven at 350 for about 35 min. Don't skip the cheese!
This was terrific! Such a wonderful, summery flavor. I added a couple of cloves of chopped garlic in with the onions as well as some Italian seasoning. I also used a can of drained diced tomatoes instead of chopping fresh. So simple & yummy.
First off, the hardest thing about this dish is cutting the squash in half. Since I was having trouble, I just microwaved the whole squash in the water. After 5 minutes, it was easy to cut, then I did as the recipe said. The only difference I did was add 2 cloves of garlic with the onions. I've never made S.Squash, but I enjoyed this recipe soooooo much!!!! I'll definately make this again !!!!
I used 1/2 of a 3.5 pound spaghetti squash (the smallest I could find), and this recipe was perfect for 2 servings, but it wouldn't have fed four as a main dish. It was delicious, I just added a bit of Italian seasoning and garlic powder, pureed half the tomatoes, and used shredded mozzerella instead of parmesan.
I was so excited to find a recipe, replacing the pasta in some of my Italian dishes. However, the squash was a bit crunchy. Next time I will make sure to cook it longer.(I should've looked at the reviews before cooking :) I added sweet basil, oregano and garlic powder to the dish, and omitted the lemon. I will definitely give this recipe another shot!
This recipe was really good. We've never had or made spaghetti squash before and my husband was really leary (due to a traumatic squash incident when he was young). I combined this recipe with the Spicy Spaghetti Squash recipe from this site. I cooked the squash in the microwave for about 16 minutes and halfway thru flipped over the halves and put a tbsp of butter into each half with some garlic power and some salt and pepper. I ommitted the capers and made the sauce using 2 cans of diced tomatoes, red wine, onions, green peppers and zuchinni. Next time I will drain one can of tomatoes before I add it-- the sauce was slightly watery. The squash itself doesn't have much flavor-- it is slightly sweet so adding some red pepper to the sauce and salt and pepper was definitely a hit with my husband. He really liked it and said I should make it when his parents come to visit!
This dish really hits the spot and is filling. I added 1/2 teap. minced garlic when I sauteed the tomatoes..sooo goood!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian-Style Spaghetti Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 35