Reviews for Baked Spaghetti Squash Lasagna Style
Our Girls' Night food theme this month was squash. I had only made spaghetti squash one other time before this and it was awful, so I was very pleased with the way this turned out. I'd still take regular baked spaghetti over baked spaghetti squash any day, but for what it is, this was pretty good. I did add a 1/2 lb ground beef to the tomato mixture and am very glad I did. I did use the olives, just because I had them in my pantry, but I think they could be left out.
Really excellent recipe. I did not use the bouillon cube and it was still outstanding. Used much less cheese than called for as well. Next time, I might go full bore with the cheese and try some other ingredients too. This is a very adaptable recipe.
I really enjoyed this recipe, good and versatile. Like other reviewers, I layered it in a baking dish rather than the shells, too many ingredients to fit in the shells and I didn't want to have leftover ingredients at the end. I used jarred spaghetti sauce and added cooked broccoli and kale, onions, and garlic. I also made it vegan by replacing the cheese with crumbled tofu. For the tofu I used a recipe for tofu ricotta cheese but I'm sure crumbled tofu with basil and garlic would be fine as the sauce absorbs into the tofu.
Made this yesterday for a "snack" planning to save the leftovers... we ate the WHOLE thing! I very highly recommend this! I used fresh tomato, added mushrooms and about 1/3 cup of left over Vodka Sauce to the veggies. This was the first time I have made Spaghetti Squash and it was absolutely perfect!
I love this recipe and so does everyone I make it for. I usually just bake it in a casserole dish instead of the shells. I also use Kalamata olives and replace 1 of the cans of tomatoes with Rotel to give it a little extra kick.
From the first time I made this several years ago, this is my go to fall recipe for spaghetti squash. Honestly, I don't change much, except maybe add more cheese and I use petite diced tomatoes rather than stewed tomatoes. While the presentation in the squash shells are impressive, you can also use a 7X11 in pan instead. It makes 6 generous servings and I always have leftovers which freeze nicely. I have easily made this dish 10+ times and I still love it just the way it is.
This recipe is really easy to make and is very yummy as a main course.
Great recipe. I accidentally bought tomatoes with green chilies and didn't realize it until I was already cooking them. So I improvised and used shredded cheddar and jack cheese. Came out great, so if you're looking for a different lasagna try it!
You could easily cook the squash in the microwave rather than the oven. I tweak it by using 1/2 an onion and some dried minced onion (not 1 whole onion), 1 drained can of diced tomatoes and 1 can tomato sauce (not 2 cans of stewed tomatoes), Italian (not vegetable) bouillon, Italian seasoning, (rather than basil) and some cottage cheese. I baked it in an 11x7 pan instead of the shells. If you really want to simplify things, then use store-bought sauce. It still tastes great!
Good flavors! The only thing I didn't add was the olives because I didn't have any. This is a good side dish, but a little lacking in the main dish department.
I prepared this last night for dinner and it was yummy! I sent the recipe to my daughter who is vegetarian and to a friend who is doing Atkins. This recipe is a 'keeper'.
This was yummy!! My husband loves it! We will be having this often. Very nutritious! I added lots of garlic, used Italian seasoning, shrimp and yellow squash as well.
We don't make it in the shell and we add the classic ricotta+ egg mixture you'll find in any lasagna. But this has become a staple at our house and was a hit at the last pot luck I brought it to.
Amazing flavor with such few ingredients. I omitted the olives (I'm just not a fan) and doubled the garlic. Yummy!
Very good! Will definately make again.
This is a family favorite. I just added a layer of Jimmie Dean sausage and a can of fresh seasoned diced tomatoes to compliment the stewed tomatoes. Then, I baked the casserole in a dish instead of the shell. Also, the supermarket will often cut the squash in half for you which is a HUGE time saver.
A great dish for sure! We all loved it incl. my girlfriend who's not too much into squash. I have to agree that one squash makes about 4 servings not 6 though. I also microwaved the squash instead of baking it as one review suggested to save some time. Also, I used Gouda instead of Parmesan, because I didn't have any. I altered nothing else and am very happy with this and will make it again pretty soon! Thanks a lot for this great recipe!!
I loved this recipe! I didn't have stewed tomatoes, so I used a canned tomato sauce, came out a little watery but still delicious!
We had a ton of Spaghetti Squash this year from our garden and we were desperate for different ways to eat it and this one is at the top of our list. Even my kids loved it. I didn't have the basil so I used a spaghetti seasoning packet instead and it was great! Thanks
This was very good. Both my 5 year old and my husband (a meat eater) really enjoyed this. (Even the left-overs are good.) I did make a few changes. I used a jar if premade sauce, eliminated the olives, and added cottage cheese. I also rubbed a little olive oil onto the squash halves and the pan and baked it at 350 (instead of 325) for about 45 minutes. Spaghetti squash is great as long as you don't expect the same texture as noodles. This is a healthy dish that can be altered in many ways by adding veggies or tofu for example. I did bake in the shells but I probably will just use a casserole next time, did make a nice presentation though. I also think I will drain the squash strands in a collander or press them with a towel to make it less watery next time. I served this with steamed broccoli and garlic bread. Yum!
I have made this twice already and both times it was a hit! I prepared it in a casserole dish and baked for about 40 minutes. Really yummy and topped it with lots of cheese!
Really good. I added some crushed red pepper flakes and spinach. I omitted the olives bc I can't stand them. My bf wasn't fond of the squash because it is crunchy, but he loved the sauce. It was a beautiful presentation. The sauce didn't make enough for the amount of squash so I put half of the squash in a container for future use. In the future I will double the amount of sauce.
This was better than I expected! I added mushrooms and sausage. TASTY!
Mine didn't turn out so well :(
Tastes great. My husband and I love it. I would recommend adding more stewed tomatoes.
First time making this receipe. It was a hit. I subed the black olives with mushrooms and added sweet sausage and ground sirlion. Yum
This is sooo delicious!! spaghetti squash is kinda bland so the tomato sauce give it real flavor, and the few olives give it a kick! I will try it with the sausage next time. I baked it in the shells and just cut off a piece to serve it. Looked and Tasted great!!
Now I've tasted this I wish spaghetti squash was available all year long! This was so good, so filling and so healthy! We both loved the light buttery flavour of the squash, even my boy-friend who usually don't enjoy meatless meals that much...
A good way to cook spaghetti squash. Next time I make this I will add italian sausage and fresh basil.
This was really a wonderful recipe! My wife is pregnant, so the cooking has fallen to me more than usual, and I was running out of ideas when a friend gave me the squash. I loved how easy it was to make, she loved the taste! After browning the onion and garlic, I put it into our food processor along with the other ingredients and the sauce was wonderfully smooth and rich.
Great mix of flavors. I used white jack cheese instead of the others and I just mixed everything together instead of layering. Very tasty. My best friend even had seconds, and he hardly ever likes vegetables
Wow, this was a very tasty dish. I added 3 links of Italian sausage removed from casings and fried with the onions and garlic. I used two cans of diced tomatoes, pureed in food processor. My sauce was tasty, but on the watery side. Next time I might use tomato sauce and paste. I also made the dish in a 9x13 baking dish, worked wonderfully. Don't skimp on the squash, after layering I still had a bunch of squash left. I also layered some cottage cheese in. I didn't have any olives, so I added about 4oz of sliced fresh mushrooms while cooking sauce. My husband usually turns his nose up to the word squash, but said I could definatly make this again!
I've tried many sketti squash recipes but this one is by far the best. I sautéed the onion and garlic together with some green chilies to add a kick and I did use the two cans of tomatoes but I drained them beforehand. Definitely cook the sauce until most of the liquid is gone. I also cooked the squash cut side up and liberally added spices and salt/pepper. Also cooked the squash a little extra to dry it out a bit more. Finally I added a mixture of ground lean beef and homemade chicken sausage. This was a wonderful meal! My husband is not a fan of squash but he really liked this.
This recipe was absolutely fantastic! The sauce was delicious, and most surprisingly even my carnivorous boyfriend loved it! Everyone should definitely try it (to safe cooking time, cook the squash in the microwave, which only takes 10 min)
This was my first experimentation with Spaghetti Squash and I will definitely be making this recipe again. I like how the tomato sauce compliments the squash.
This is delicious! I took the advice of some of the other reviewers - cooked the squash in the microwave (same direction as oven, but add a couple tablespoons of water - cook 10-15 minutes, depending on the size of the squash). If you want the squash to be more tender, you are looking for it to look like the insides will break away from the skin on their own. I also reduced the amount of parm and increased the mozz - left out olives and added mushrooms. I did not add the mixture back to the shell, but instead did it in a baking dish. I can no longer eat pasta, so this was AMAZING to me and got approval from the carb-loving hubby too!
The star thing on this review is not working but if it were I would give this recipe 5 stars. It was really tasty and I don't even like squash! I made it once following this recipe and than I made it once using jarred tomato sauce, olives and the cheeses - it was a lot easier this way than making my own sauce and I really liked how it tasted. I will make it again but using the jarred sauce. It is an easy recipe to make.
The cooking times were way off so the spaghetti was crunchy.
Very delicious, though I baked it in a 9x13 pan and made the following edits: - Reduced parmesan to 1/2 cup - Added 1/2 cup ricotta to the sauce - Added 10 oz spinach, 1/4 c broccoli, 17 asparagus spears, and 1 tbsp oregano to the sauce - Used mostly fresh basil (2 tbsp fresh, 1 tsp dry)
Great recipe! I followed the recipe except for substituting chicken bouillon for vegetable, which I didn't have. The flavor is excellent. I'd have given it five stars, but the spaghetti squash was quite crunchy when we ate it. I didn't enjoy the texture as much as if it had been a bit softer. Next time I will bake (during Step 2) longer--I'll try 45-50 minutes. Other than that, I highly recommend this recipe as a great way to enjoy spaghetti squash!
A hit with the family :D I used cottage cheese and colby cheddar versus the cheeses listed in the recipe.
My husband said on a scale of 1-10 it was a 14. I did make a few adjustments, I added about a 1/2 lb Italian sausage, sliced yellow and red peppers, oregano as well as the basil, I wasn't sure about the black olives but added them to the sauce after it simmered a while. I was glad I did. This was delicious, layered it as it suggested, the hardest part of the recipe is cutting the squash in half. It's a keeper for us. My husband thought it would also be a great dinner party main course. S.Proctor
Turned out great! Didn't even miss the noodles at all! I read the reviews and microwaved the squash ahead of time to cut down the cooking time.
I have never had spaghetti squash before so I didn't know what to expect. We really liked everything except the squash. The tomato sauce and olives and cheeses make a great combination. We just didnt like it with the squash. I did like the presentation of baking everything in the shells. That was cool. I would recommend this recipe to anyone who likes this type of squash since it was easy to prepare, beautiful to serve, and cheap to make.
I cooked each half of the spaghetti squash in the microwave on a plate for 8 minutes, one at a time. Added 1 lb. of spicy Italian sausage, a pinch of thyme, and 1 can of tomato sauce to the sauce. I did 1 layer of the ingredients in a casserole dish, layered 3/4 of the parmesan cheese on top of the spaghetti squash and the last quarter over the top of the sauce with the mozzarella cheese. Family loved it!! This is definitely a keeper!!
Great recipe. This was my first time cooking spaghetti squash and I don't think I'll cook it any other way. This is delicious. I used a can of stewed tomatoes & dice tomatoes.
I personally loved this recipe. My only change was adding a bit of italian sausage in with the garlic and onions for the sauce and baking it in a dish. My family, however, wasn't so enthusiastic. My picky 3-1/2-year old wouldn't eat it and my husband, who doesn't like squash in the first place, said it was okay and he would rather have the carbs with the pasta noodles. Well, this was my first time trying spaghetti squash and I loved the texture of it with the sauce and cheese. I will make this again for myself, anyway. Next time I might season the squash with a little salt and pepper after I scrape it out of the rind.
What a surprise!! This is delicious and versitile, you can add ingredients just as you would with regular lasagna. will definiately make again soon. we are on a low carb diet, and this works!!!
I didn't make recipe exactly I used left over spagetti sauce added some Italian sausage. This dish turned out perfectly. Delicious.
Oh, my! This is super duper yummy! I don't do canned tomatoes, so I used 3 fresh tomatoes (and would have used 4 if I'd had them. I also added about 1/2 of a green pepper which I cooked with the onion and garlic. I served this multi-grain garlic bread. I'll be making this one again soon...maybe even for special company!
Wow! This recipe is awesome! The squash is just the same as angel hair pasta. I added some kosher salt to the recipe, chili flakes, and a bit more cheese. I also strained the tomatoes to reduce the liquid. Turned out G.R.E.A.T. My bf who is a real meat and potato's guy said I need to make this (Vegetarian) meal more often.
Love this!! It is reletively easy to prepare as well.
A few changes and this was wonderful. Took the advice from others and did not use the shells. We all loved it.
Very tastey! I layered cottage cheese sprinkled with basil, salt and pepper and black olives (great combo!) alternately with the squash, cheese and sauce. Also, I used prepared sauce with extra veggies and per another review about crunchy squash, I opted to add 1 cup of broth after my first layer rather than to the sauce, and cooked it for 1/2hr @ 350F. I let it sit to allow excessive juices to soak in, it came out a touch juicy (maybe ony use 1/2 cup broth next time) but the squash was perfect!
Delish!! Very impressed with this recipe. I used a small squash and also cooked it longer than 35 minutes, it was almost an hour before it was done. I also added 1lb browned lean ground beef to the stewed tomatoes and baked it in a 9X13 in baking dish!! My husband hates squash and was less than excited to try this, I am happy to say he LOVED it!! I will be making this again!!
If you like spaghetti squash, I highly recommend this dish! My husband and I both struggled a bit with the texture, so I'm not sure I would make again, but that's for personal reasons. I used a jar of spaghetti sauce instead of tomatoes, and I also added ground beef. Cooked in a baking dish.
The amount of cheese and sauce seemed disproportionate to the squash. I also would suggest seasoning the squash while baking it. Without, it tasted too bland.
Wow! Who thought squash could be so good. My entire family, including 4 young kids, loved this recipe. I microwaved the sliced, seeded squash to speed things up. Definitely a new regular at our house!!
Fixed as written and it was wonderful. My husband said he didn't even miss the meat. However, in order to make neat servings, next time I will layer the ingredients in a casserole dish. Oh, and I didn't have stewed tomatoes, so I used one can of diced tomatoes and one can of Italian seasoned diced tomatoes. A keeper, for sure.
This was easy to put together once I got the squash cut in half! The sticker on the veggie recommended putting it in the microwave for a bit to soften the skin. I'll do that next time. I used one can of stewed tomatoes, a small can of tomato sauce & a bit of water. We just put the sauce over the strands without the layering. I'm thinking cottage cheese & capers might be tasty next time.
I'm not a huge fan of squash, so I didn't really have high hopes for this. Well, I was just astounded at how great this was. I did make a couple of changes though: left out the olives because I don't like them, used fresh mozzarella, cooked the "lasagna" in a casserole dish instead of the squash shells and cooked it for 30 minutes instead of 20. I liked this dish better than the standard spaghetti or lasagna with pasta noodles.
OMG~ Love this recipe. It is definetly a keeper. I made it for dinner tonight as a low-cal, healthy recipe and everyone loved it (with the exception of my 5 year old daughter that doesn't like anything unless it begins with chicken and ends with nuggets :-) I would not change a thing!
I just made this for dinner, and may I say, yum, yum, yum! Perfect for the South Beach Diet follower. And still tasty for those who aren't!
Good, but not great. Maybe I just don't like spaghetti squash (this was my first time trying it), so if you like spaghetti squash it might be 5 stars.
I made this dish with a squash from my first garden. The 5 of us enjoyed it and had plenty to eat. I thought it was a little too salty but can easily be fixed for next time. I broiled the top at the end to make the Parmesan crunchy (interesting textures). It is a great recipe to try on someone who does't like squash; it's unique.
The only reason I gave this 4 stars instead of 5 was because I changed it up to be more like a traditional lasagna (added ground turkey, made my own sauce, added ricotta/oregano/parsley mixture as one of the layers) but I loved the idea of this recipe. I've been craving lasagna but we eat low carb so we don't eat pasta. This satisfied that craving and honestly, I ate some of the cold leftovers out of the fridge today and if I hadn't made it myself I would have sworn it was regular lasagna! Thank you so much for this great recipe!
Great Recipe! This was even better than I expected. The changes I made: I microwaved the squash halves on a plate with a little bit of water for 8 mins before sticking them in the oven for 15 min. I added twice the basil, some red pepper flakes, and threw in some bell peppers and mushrooms from the fridge,
Very tasty. I made it in a baking dish rather than the squash shell. I found it very watery, and would like it better with some suggestions on how to reduce the water from the squash and tomato sauce.
This was very tasty. I liked the little bit of crunch from the spaghetti squash. I used fresh tomatoes from the garden instead of canned - otherwise made it following the recipe. Good stuff!
Gosh, this is soooooo good! We were looking for something different to bring to the Thanksgiving feast, and we found it. I didn't really layer it (only because I didn't feel like it). Next time I will make more sauce. The sauce is so good, I'm sure I can find other things to use it for as well. Definitely will be making this again and again. Thank you very much for sharing this tasty recipe. Good job!
I will admit I was a little nervous about trying this, but only tried because I was given a spaghetti squash, and didn't know what to do with it. It was a huge hit, and my husband is wanting to buy a spaghetti squash every week.
delicious, healthy twist to a meal extremely similar to pasta. My daughter and I must have finished the entire thing ourselves it was so good!
This turned out really good! Great way to eat squash and stay low calorie!
My whole family loved this recipe. I thought my kids wouldn't eat it and they only commented on the noodles being a little "crunchy" as they called it. The noodles are a bit more firm than actual spaghetti noodles. We really loved this recipe and will be making it again and again. Super Super Easy!
maybe cook the squash a little longer so it's not crunchy
I took some notes from the other reviews I read. Used chicken bouillon instead of vegetable, omitted the olives (my husband doesn't care for them), and added hot Italian turkey sausage and mushroom. Baked in casserole dish and served.
This was good , didn’t quite follow the recipe due to lack of the ingredients, was very good, definitely worth a try and tweak it to your liking.
This was good. I didn't have stewed tomatoes, but used diced italian. I also only used one can and lots of fresh basil. It is a little watery, but could be the diced tomatoes. Didn't have vegie boullion, just added a little salt.I also cooked the squash yesterday and threw out the shells not knowing I was going to do this recipe so I put into a baking dish. Would make again.
I added half a pound of Italian sausage to this and the family devoured it. Absolutely delicious and I will definitely make this again!!!
Delicious. Used spaghetti sauce. Really no need to put back in shells unless you're all about presentation.
Absolutely delicious and so easy to make. My children LOVED it!!!
I used spiced diced tomatoes mmmm so good.
A different take on both lasagna and on spaghetti squash. Very hearty and filling. Great comfort food. Very well seasoned. I added a pound of ground turkey to the vegetable-spice mixture. Also, it took my two squash halves about an hour to cook instead of 35 minutes, but this may have been because I was cooking them in a toaster oven. (C'mon, it's September in central Virginia and still pretty hot. Our regular oven probably won't be turned on until some time in October!) All in all, something different AND delicious! What a great combination!
Excellent way to use spaghetti squash which has no taste by itself! However I had to double the amount of sauce. Another option is to use one can of Hunts 4 cheeses sauce and this recipe together. Easy and tasteful. My husband really liked it and he's not a big squash person. The amount of sauce needed is in direct proportion to the size of the spaghetti squash you purchase. And don't skimp on the sauce!
my mom sent me home with a spaghetti squash from her garden but i didnt know what to do with it since i have never eaten one before. so i went searching for a good recipe and was lucky enough to have found it on the first try. my husband AND kids all loved it and had seconds. that makes it a keeper in my book!
I thought this was a great recipe but I will definetly add some more salt and spices next time.
Awesome! Used chicken bouillon because I didn't have vegetable, and I substituted diced canned tomatoes because I didn't have stewed. I will certianly make this again. It is lovely with a side salad as dinner for two.
Excellent recipe. I omitted the olives, and added chicken sausage. Will definately make again!
Added hot Italian sausage. I layered it in a glass baking dish for easier serving. Makes alot!
I added lean ground beef that was seasoned with Italian seasoning. I also used a jarred vodka pasta sauce, instead of making the sauce. I was skeptical that my husband would like it, but he loved it and said it's a "make again meal!"
I loved this recipe, and like so many before, so did my husband. I added about a cup of white beans to the sauce. I also substituted cottage cheese for the cheddar. I used about half the tomatoes reccomended, but found that it could have used a little more.
This is a fantastic recipe - I haven't given spaghetti squash enough credit in the past. I followed the directions exactly except left out the Parmesan cheese because I didn't have any. I'll definitely be making this again.
We loved this recipe - baking in the shell is a great idea! I cooked the squash in the microwave as it was taking too long in the oven.
Great recipe, easy to adjust to your family's tastes and nutritional needs. We omitted the olives and garlic (due to pregnant food aversions...) and added a layer of frozen spinach to get some extra veggies in. I also added some jarred pasta sauce to the tomatoes to give it a smoother consistency, and omitted the boullion. Turned out great and we'll definitely make it again!!
One of my favorite ways to eat this! If only my kids wouldn't watch me cook! they might try it someday...
This was good! I usually just make spaghetti squash with pasta sauce, but this was more hearty and flavorful. Thanks.
absolutely fabulous. I didn't really know what to expect, but I was VERY pleasantly surprised. Probably one of the best recipes I've tried off of this site (and I use it atleast twice a week) The only things I changed were that I used spaghetti sauce instead of stewed tomatoes, and I also added green peppers. I think the green peppers really added flavor as well!