Herbed Spaghetti Squash

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Excellent! The only fresh herbs I had on hand were basil & chives so those are the only ones I used. I followed the recipe using butter and no olive oil & it was delicious. My husband has never been a fan of spaghetti squash but loved this recipe. The nice thing about this recipe is that you can add only the herbs you like and you can adjust the amount to your preference. Plus, you can switch it up each time by using different combinations of herbs.

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This is a great base recipe for spaghetti squash. Very tasty ;-

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This is a very easy and tasty dinner idea. For a twist I have followed all the directions and then add my own red meat sauce on top. Make sure you have some good french bread for dipping!

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I tweaked it a little bit. Only change I made was reducing butter using only 1 tbs of it and 1 1/2 tbs of EV olive oil. It's hard to screw up spaghetti squash.

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This is excellent have had several times. We experiment with the seasoning each time.

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I love spaghetti squash, and am always looking for a new twist. I tend to use a recipe as a foundation only, and then make it my own. Used a little olive oil instead of butter, and Cajun seasoning to give it some kick. Excellent.

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TOO many herbs for the amount of squash and too watery. This was my first try at this spaghetti squash idea, so I better find a new recipe before I boycott it all together! lol

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Sooo good! I brush my squash with canola oil (healthier than butter. I find that after it is done cooking in the over, if you have the patience leave your squash out mostly covered for about an hour and "the meat" get's even softer/tender.

I sautee mushrooms and chives separately in a pan while I'm waiting for the squash to cook, and reserve in a bowl. For spices, I used dry -- half the quantity that Emeril suggest because dry herbs are more potent than fresh. Instead of chervil, I used manjoram (much easier to find, nice subtle earthy taste.

Then once Ive used my fork to hollow out the squash I throw it in a large pan (or wok you can use i.e. dry spice mixture & sauteed mushroom/chives and add Smart Balance original spread and salt to taste. One last final touch, I add a pre-shredded italian cheese blend, and let it melt while the burner is still on. After that you're done. Enjoy!

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It was o.k. waterlogged, though

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I just can't get my mind wrapped around crunchy "noodles." I wish I could love this...it would save my waistline if I never touched another real pasta dish, but this is my second attempt to like spaghetti squash, and it's just not doing it for me. It's not you, it's me, squash. Sorry we couldn't make it work.