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Spaghetti Squash Bake Recipe

Spaghetti Squash Bake

Recipe Courtesy of Cathy Lowe

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on October 07, 2006

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    This recipe is not only easy to follow but ends up being a great tasting side dish. My family really enjoys when I cook this.

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  • on April 10, 2006

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    My kids had no idea they weren't eating pasta.

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  • on November 15, 2005

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    spaghetti squash is the best sub for pasta any day!
    It's wonderful!

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  • on November 06, 2005

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    I added a couple of things and this recipe was delicious!I added oregeno, garlic salt, fresh cracked pepper, sliced mushrooms, a little shredded cheddar cheese, and fresh basil instead of dried. It took a little longer to cook- but I live at 6K plus feet-so that could have something to do with it. Next time I will also add black olive slices..and it will be even more yummy. I scooped out the goo and seeds at the end of 1 hour of baking and then left it flipped face up in the pan of water to finish off the cooking. I cooked the sauce and other ingredients for about 10 mintues then topeed with cheese and let it melt and bubble. I will be making this again soon.

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  • on October 15, 2005

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    not much flavor... need to add seasonings...

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  • on August 23, 2005

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    I thought the receipe had the right idea,but 40 minutes was not long enough for it to cook. I had to cook it 1 1/4 and it still could have went alittle longer.It was tasty with the cheese.

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  • on March 12, 2005

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    I tried this recipe to statisfy a craving for Pasta while on a low-carb diet and was really surprised at how delicious it was. I used a square baking dish, Paul Newman's Marinara and Basil sauce and chunks of Mozzarella cheese and the result was fantastic. After the squash was done I kicked the heat up a bit and waited until it was bubbling hot. I didn't miss the pasta at all. Give it a try, I will make this again for sure.

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