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I'm not going to give stars for this because I made several changes based on previous reviewers comments and wanting to lighten this dish up. I just wanted to say that I agree with Kittencal that the cream is a must for this dish, as I used fat free half and half instead and it was very bland. Also, I subbed mozzarella for 1/2 the parmesan like a previous review, and that took out quite a bit of flavor, this dish really needs the sharpness that the parmesan adds. I imagine that it is absolutely delicious with the cream, but I probably will not make again using it because I cannot justify all the extra fat and calories. Thanks for posting!

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noway January 11, 2010

LOVED this dish Kittencal! DH had requested spaghetti squash and I thought this would make a great vegetarian meal. I needed to cut back on the fat so I used 1/2 cup butter and fat free half and half and about 1 1/4 cups shredded parmesan cheese. I bought a bag of broccoli/cauliflower florets so I used both in the dish. I had fresh basil on hand and used it in place of the dry. Next time I see making it with the same veggies with the addition of green beans and asparagus. The vegetables you listed as a must, really should not be left out. The cherry tomotoes tasted so good. I can only imagine how delicious the cream would taste! (dream...)We topped it with a heavy dose of fresh ground pepper and some grated parmesan cheese. DH loved it and has requested it be made again soon. Thanks so much - you always have great recipes!

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DDW March 15, 2007

Wow! A whole cup of butter – and whipping cream. I couldn’t quite do that, although it sounds yummy. So I made this, with changes: For peas, I used broccoli florets; no red pepper – don’t like To sauté vegetables, I used 2T olive oil and 1T butter in a non-stick skillet For cream, I substituted fat free half and half For 1 cup parmesan, substituted 1 cup low fat mozzarella It was still delicious, and better for my poor heart.

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Chef George S. December 08, 2006
Creamy Spaghetti Squash Vegetable Parmesan Saute