By ~Leslie~ on May 10, 2006
Photo by ~Leslie~
Photo by ~Leslie~
"This recipe was inspired by my favourite pasta recipe that was posted by Beck D called Beef and Pasta Bake - the Best! Beef and Pasta Bake - the Best!. Vegetarians can omit the beef. This is my low carb dream come true. Whenever I am craving a cheesy, ground beef pasta dish this is the one I turn to. This is a version that my husband actually prefers to pasta (yes, I am dumbfounded too)....hope you enjoy!"
Serving Size: 1 (316 g)
Servings Per Recipe: 4
"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!"
"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."
"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!!!"
"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."
"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."
"I made some changes and combined 2 recipes - but used this as a base. It was DELICIOUS!"
"I agree with above on needing better squash directions. I also used ground turkey instead of beef, which doesn't have a lot of flavor, so I added some taco seasoning, taco sauce, and mexican mix cheese. Husband loved it and didn't question what that funny spaghetti was! Great way to get a lot of veggies in!"
"This was a great recipe. My family has diabetic/low carb needs, and this certainly added a little variety to an otherwise very dull selection due to restrictions. The only thing I might suggest, is that you cook the squash ahead of time, versus cooking it as part of the the recipe timing. It is very hot and unmanageable when you are in the middle of preparing the meal for baking. I gave this a 5-star rating because I appreciate a thoughtful, tasty recipe that caters to the needs of diet restrictions."
"Very yummy. Hubby loved it. We are vegetarian, so I used meat-substitute crumbles instead of beef. Still tasted great!"
"When my husband saw the spaghetti squash I had picked out at the checkout lane of the grocery store, he said "I hope you aren't expeciting me to eat that." He even suggested the cashier set it aside and not ring it up-jokingly. But when I made this recipe last night, he said "You know, that's pretty good for squash!" That is a HUGE compilment coming from him! I am saving some seeds and will try them in my garden this next year. This really is a great recipe for folks who think they don't like squash!"
"Not bad, which from me is saying a lot. I'm not a big spaghetti squash fan, and this recipe made it bearable. I'd make it again."
"This was good, but reminded me of a midwestern meal. Not very exciting with everything mixed together, but still had really good flavor."
"Delicious! I just made this recipe last night and it was a total hit with my husband. Reminds me of baked spaghetti, but much tastier and healthier! Very easy to make once I figured out how to cook the squash since I have never cooked with it before. This will absolutley be a recipe added to our "make it again" list."
"I've substituted the ketchup with some red wine and added a tablespoonful of mediterranean herbs. Delicious! "