19 Reviews

A diamond (or at least ruby), but VERY rough. First: I do not think this needs any cheese, certainly no cheddar. And you can use any ground poultry or sausage instead of beef.

Directions for cooking the squash are too vague AND too complex. IGNORE STEPS 6-9 AND 12. Here's what you do instead: Use a 3.5 to 4 pound spaghetti squash. When you first walk in the kitchen, puncture it 4 times with a small but sturdy knife (careful wiggling it out), and stick it straight on the oven rack at 375-400. It will be done in around an hour, while you do steps 2-4 and maybe other tasks.

I also recommend in Step 11 that you (A) give the strands a few snips with kitchen shears right in the bowl/pan ; and (B) save out a small container of the squash for another use, until you decide if you want/need it all in this casserole.

There -- probably worth re-posting the recipe!

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Laurie H. November 18, 2010

This is a good recipe. I would have liked to have a solid measurement for spaghetti squash, as "large" can really be relative. I cooked a few squash just to be sure to have enough to mix in. I added mushrooms in place of celery.

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yogiclarebear November 06, 2010

This is absolutely delicious and I'm SO glad you posted it! We sometimes grow spaghetti squash in our garden and thus have tried several recipes using spaghetti squash. This is, by far, the best one yet! Thanks!!!

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Mrs. Hughes October 23, 2010

Quick, easy & very tasty. I've been on a squash kick lately & especially love spaghetti squash incorporated into easy everyday meals. Increased the beef 1/4 lb & 1 more garlic clove. I'm not a fan of microwave cooking so I did squash in oven @ 375 F for 30-40 mins instead. I only had 1/2 squash which still worked ok but I think I'd prefer as it's written. Great low carb recipe, thanks for sharing.

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Mustang Sally 54269 August 23, 2009

This is almost identical to my recipe for Spaghetti Squash on this site. The easiest way to make it---- use your USUAL recipe for spaghetti sauce, BUT instead of tomato sauce, add a can of diced tomatoes. Then, mix the shredded spaghetti squash into the runny sauce and pour it back into the shells. Top with cheese and back.

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momjan March 08, 2011

I made some changes and combined 2 recipes - but used this as a base. It was DELICIOUS!

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ramsey_penegar September 19, 2009

Wow. Have been doing a modified Atkins diet for some time and this recipe has opened me up to a whole new realm. I love pasta. No, seriously. I love pasta. I have been having dreams about my spaghetti for months. I thought I could never enjoy another day without my wonderful carb laden spaghetti... until I met this recipe. The only modification I made was to include some cayenne and some Italian seasoning. Damn! Everyone in the family enjoyed it. This recipe will go into an every week rotation. Thank you for filling my pasta desires with a great recipe!

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Aj H. November 02, 2015

This was a great comfort food recipe, and the spaghetti squash adds a pleasant texture. Great job.

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chloesfriend July 16, 2015

I loved it...added parmesan to my meat mix at the end. Topped slightly with cheese.

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Anonymous May 29, 2015

If following the recipe, the best you can hope for is a VERY, VERY bland meal. I added extra garlic, a bunch of salt, and crushed red pepper in hope to add flavor. It STILL didn't have any. I could probably take the basics of this recipe and completely rewrite it, but the effort isn't worth it. Skip this. Try something else.

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Susan F. January 20, 2015
Low Carb Beef and Cheesy Spaghetti Squash Bake!