I truly liked this recipe, thank you. As with any recipe there are tweaks to be made to make it your own, I added mushrooms a little more garlic, doubled the red pepper flakes, and replaced the olive oil with 1 slice of heavy smoked bacon. I stored this in my Recipe Box, it is a keeper!
This is an awesome recipe! It's something that both my husband and I enjoyed, which doesn't happen often, as we have such different tastes. I try to make a batch of marina sauce every week, and used that with the squash. Used a blend of smoked Gouda, smoked Cheddar and Parmesan. I made it two nights ago.. and am making a double batch right now to have for quick lunches this week! Thank you for sharing the recipe!
Cooked squash in microwave (sliced in half, removed seeds, 1/4 c water in bottom of bowl, covered, zapped for 10-12 min). Used preshredded cheeses and a can of rotel tomaotes. This casserole makes a great vegetarian main dish and didn't take long with the shortcuts.
This was edible and unfortunately that is the best thing I can say. It was a lot of prep work and cooking time to end up with basically spaghetti sauce with some vegetables.
This is delicious! It smelled so good while cooking. I baked the squash whole at 375 for an hour, after using a fork to put holes in it. It was ready just a little bit after I finished the sauce and prepped the cheeses. I used the optional red pepper flakes - loved the added zip! - and omitted the optional salt, as well as using no salt added tomatoes. We really enjoyed this with a salad. Thanks for sharing! Veg*n Swap 34
I cooked the squash in the oven. This is a really good recipe. I cook it without the olive oil or the cheeses due to my husband's allergies. I can't imagine eating this with the cheese on it. Next time I make it, I plan to add a bit of chicken to it. The hardest part is cracking up the squash to cook. It could use a bit more salt to keep if from being a little on the bland side. Easy to prepare after you get the squash cut.
Interesting way to prepare spaghetti squash. It takes abit to prepare (hence the 2 1/4 hrs) but it's not difficult. I also did the squash in the oven, cut side down (no water or foil) @ 375 F for 45 min. I wasn't sure how much pepper flakes to use so I tried about 1/4 tsp along with finley chopped fresh jalapeno. It probably could of used abit more, but we don't like real spicy food so started there. Tasty dish, thanks for sharing.
Oh man - I love spaghetti squash and this is now my favorite vegetarian way to prepare it! The directions seem overly complicated - its really a simple dish to prepare that I had ready in about 1 hour and 15 minutes. I wish I had included garlic bread like Chef Kate suggested; it would have been the perfect accompaniment - next time!
This was really good! I used some frozen spaghetti squash (from the garden) and tomatoes we canned last year. Green bell pepper instead of red (because I didn't have any red), and no carrots (didn't have those either). And it was very very good. Thanks for posting this; it's a keeper!
WONDERFUL recipe! I apologize in advance for starting with I followed directions except...but we are on a diet so I did not use any oil or mozzarella cheese (these would only serve to make it even better). I also left out allspice because I didn't have any. My husband remarked that it was hard to believe it was diet food. I've tried spaghetti squash before and did not like it. This time I didn't use it as a replacement for spaghetti but as a squash casserole and loved it! Thanks so much. EDIT: thought I should add that I used the baking method to cook the squash...minus the water and foil (just cut in half, cleaned it out, placed face down on jelly roll pan and baked.)