This was great! I had the feeling from the way you described it that it was sort of a improvisationally created recipe, so instead of mushrooms (which I didn't have) I added one whole minced yellow squash. I also just added a ton of garlic (I don't even remember how much). Great--Thanks for a great recipe! I've never had spaghetti squash before and now I think I will have it often!!
Delicious! I ate waaaay too much! I added fresh basil to mine and fresh mushrooms and it was so good! First time to try spaghetti squahs, but now not my last! Just a note to others that had a difficult time cutting in 1/2 - my squash had a sticker on it that said to microwave to soften skin. So I used a fork to puncture a few times and put it in for about 3 or 4 minutes and it was easy to cut. Anyway, mmmm! Thanks!
Oh dear.. I couldn't stop eating this! This was my first time trying spaghetti squash and I'm completely addicted now. I had baked the squash earlier in the day so it was a really quick meal to prepare later on in the evening. I improvised myself; I had a bunch of shrimp that I added and some leftover homemade sauce from a previous night. Everything was just so delicious (and low in calories!) that I had to have a second helping. And the leftovers are looking really tempting right now! Thank you!!
I can't tell you how great this sauce was. It was will worth the time it took to simmer as long as it was suppose to. I found after I stripped the squash from the rind, the rind itself was sweet and tender. Instead of throwing it out, I pureed it in the food processor and added to the sauce for the additonal nutrients. I hate wasting good food.
I made this for dinner last night and it was wonderful. I have never ate spaghetti squash before. I was amased at the interesting texture and how much it was like pasta. The sauce was perfect and I was thrilled with how many vegtables this added to my dayily count. Thanks for this keeper.
This sauce is truly delicious. The only changes I made were to use fresh mushrooms instead of canned and I added more garlic. If you want to save time it's much faster to microwave the spaghetti squash. First, put it in the microwave whole for a minute or a minute and a half on high. It's much easier to cut in half after that. After cutting it in half and scraping out the seeds put it cut side down in a microwave safe dish with about 1/4 - 1/2 cup of water in it and microwave for about 12 minutes. It's hot so be careful taking it out. The pulp (strands) should be easy to pierce with a fork. My microwave is not big enough to do both sides at once so I do them separately but if you have a big microwave it's much faster. I made this dish for company and everyone had seconds. It's worth trying.
Well, even though the spaghetti squash didn't go over too well with my husband and my toddler, I thought it was great. I'd give this recipe five stars just for the sauce alone. Very simple, yet very tasty. This sauce has most of the things in it that I usually put on my homemade pizzas, so I'm thinking of making a batch of just the sauce to spread on a homemade pizza crust and then top with mozzarella. I know my toddler would eat that! He liked the sauce, just not the texture of the spaghetti squash. And speaking of textures, when it comes to canned mushrooms, I always use canned portobellos, so that's what I used in this recipe. To me, any other kind of canned or jarred mushroom is just sort of rubbery. Thanks for a great recipe. Even though my family wasn't crazy about the squash, I'm looking forward to making this sauce again very soon!
Best recipe I've found in awhile, I used fresh spinach, zucchini and peppers since I had no mushrooms and it was delicious and easy.
I had never cooked or tasted a spaghetti squash before, and it was outstanding! Will be making often for low-carb days. :)