I like pesto and this was a really good lower carb alternative for your Italian food fix. Mine yield up a lot of water so next time I will try roasting the squash in a 450 degree oven for 40 to 50 minuets. Place squash in the roasting pan cut side up. The higher temp should result in a dryer more roasted squash that should cut down on the extra water that many reviewers reported. For longer strands try cutting the squash width wise in half. This really makes a big difference. Smaller squash will take less time. This will give you a more roasted and dryer squash that will not water down the recipe. Layout stands back on the parchment paper sheet, turn off the oven and place back in the oven to further dry out.
My family loved this dish when I made it for them!! One suggestion would be to layer the spaghetti squash to better coat it in the marinara.
I'm always looking for ways to use spaghetti squash especially since I grew a ton this summer. I substituted a good homemade marinara sauce with sausage and skipped the pesto chicken this time. It was super tasty and cheesy. I'll definitely make this again with and without pesto chicken.
Delish! I used a 2.5 lb. spaghetti squash which provided the perfect amount of veggie base. Used almost a whole 16 oz. jar of marinara sauce and it probably could use a bit more than one cup of ricotta cheese. But overall the flavors blended well. Takes a good bit of prep so allow some time on this one.
This was good and healthy but too much pesto. I will cut p stop in half and add onion and mushroom to it. I added a twist with fresh spinach layer on top then the mozzarella cheese
This turned out really well. The recipe was follows to the tee. The flavor was fantastic!!! I will definitely make this again. I think I may add sun dried tomatoes next time.
I gave it a 4 because I made some changes to fit in better with my weight watcher diet. I used my own homemade basil pesto which I make with a scant bit of oil and mostly water for moisture. I left out the mozarella cheese and only used grated parmesan cheese. I substituted well drained greek yogurt for ricotta cheese and used less. It turned out wonderful.
Mine was also soupy. My husband loved the flavor though!
I made it as is with store bought pesto and spaghetti sauce and when baked in the oven added sliced mushrooms on top not covered to lose the moisture. It turned out great.
