118 Reviews

Microwave the spaghetti squash to save time: cut squash in half and remove seeds, cover cut sides with plastic wrap, place cut-side down on plate, microwave until you can pierce squash with fork. Continue with recipe.

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sukline January 06, 2010

Wow! This was really something special! I added a cup of chopped onion, a cup of chopped bell pepper, and a small can of sliced black olives. I also served with freshly made Pico de Gallo (#33861) and the whole thing was FABULOUS! YUM!

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Rhondapalooza July 04, 2010

Who would have thought that such simple ingredients would be SO delicious! My husband and I enjoyed this so much, and he's always a little skiddish about a dinner without meat. Oh, and don't forget that you can roast the seeds of the spaghetti squash with a little olive oil & salt. They're great to munch on while you are cooking dinner! I just threw mine in the oven on a separate pan while my squash was cooking.

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LindseyCockrell November 12, 2009

This was GREAT! I used about a 4.5 lb squash, I used 2 cans of Rotel (1 original and 1 Mexican Style) but I only used the liquid from the original Rotel. I used about 1/2 cup of Monterey Jack cheese and 1/2 cup sharp cheddar because that is what I had on hand. I baked it in a 9x13 dish for about 30 minutes and it turned out perfect! I served with sour cream, and some used flour tortilla or tortilla chips and some ate it with nothing! Thanks for the recipe--I will definitely make this again!

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Greta! October 17, 2010

This was good! I will make it again. I use the microwave way to prepare the squash: pierce the skin, put in micro 5-6 min/lb until skin is soft. Then you can very easily cut open the squash to scoop out seeds and "spaghetti". Saves a lot of time and frustration! I added a jalapeno pepper and used more cheese. This would be good with frozen or canned corn, too!

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ramsey_penegar September 30, 2010

This was GOOD! I added minced garlic, I used 2 can of Rotel (one mild and one hot), black olives and green onions on top. The seasoning was perfect, taco seasoning would've made it too salty for me. I will double the black beans next time, I love black beans and a little extra protein and fiber never hurts! Mine wasn't runny at all, I cooked it in a ceramic Pampered Chef square pan. I will be making this many more times! My husband loved it! Thanks!

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Lilmsbritches September 03, 2010

Yum!! I added black olives, green onions and green peppers as others suggested. I also added 1/2 a packet of taco seasoning since a couple people said it was bland. I served with tortilla chips and everyone thought it was so good! It did come out a little runny on the bottom but it's still great!

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Dizzyfreedom August 26, 2010

Oh me oh my!!! Is this an awesome recipe or what!?! Not only is it super healthy, but it is SO good. I made it last night... I added a couple of extra spices, just to suit my taste (oregano & allspice) & used pepper jack cheese since that is what I had on hand. I probably used a wee bit more cheese than what was called for. It turned out so great & just think about how versatile this recipe is! Can't wait to turn it into something Italian or Greek. This is now in my arsenal & will be making this often. Thank you!

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zannah17 February 04, 2010

The previous reviewers are right, this is SOO Flavorful! I love the smell it makes when cooking. I didn't have the mexican tomatoes, so I diced three plum tomoatoes and added red chile powder, a pinch or two of oregano and tons of garlic powder. I also made it vegan by using Vegan Gourmet mozzarella and chedder cheeses. For left overs I made a burrito topped with salsa...SO AWESOME! Thanks so much for the recipe!!!

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theAmateurPastryChef November 22, 2007

Good and beautiful meal. I included a can of chicken, but I still feel like it needs something texture-wise, though I don't know what! I think it would be good served with avocado and plain yogurt or sour cream.

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Anabanna December 14, 2011
Southwest Spaghetti Squash