The flesh of spaghetti squash comes out in long strands, very much resembling the pasta for which it is named. It's a great low carb, gluten-free alternative to a pasta dish .
This is agreat dish! Too inprove the spaghetti squash's tenderness, just put it in a baking dish close to it's size and add 1 1/2 cups of water for the same baking time and it will be wonderfully soft and perfect. - 17 Nov 2006 (Review from Allrecipes US | Canada)
My boyfriend and I had never had spaghetti squash, but as he said, I would give it a 10 star if I could. I am not a fan of squash at all.... but this was so good... All the right blends of veggies. I didnt have fresh basil, used less of the dry basil, also sauted veggies in olive oil , and depending on the size of squash might take longer then 30 mins, i just did the knife test, and knew it needed more time, so added 15 more minutes on.Had a medium size one and well there wasnt any left overs. I had a bowl and bf had the rest, he loved it.. So hats off to the chef who made this a keeper in our house. I also added grated parmesan cheese on top after it was served, yummy we love cheese and a loaf of fresh bread to go with it is a meal in it self. This would go great as a side dish for the parmesan tilapia fish , that I also found on here. That too was good. I love to cook and have found so many good recipes on here, this is at the top.... go figure and I thought I hated squash. - 23 Oct 2006 (Review from Allrecipes US | Canada)
I wanted to add a P.S. to my rating. The next day I added some beaten egg and bread crumbs to the leftovers to add substance. I formed the squash into round patties and breaded them with bread crumbs. I then browned them in Canola oil and they were sooooo delicious. My boyfriend loves this recipe and he loved what I did with the leftovers too. - 22 Oct 2002 (Review from Allrecipes US | Canada)