Just made this and am pleasantly surprised how good it is. I followed recipe pretty closely (unusual for me) and found the proportions of cayenne, cheese, dairy, and squash just right. I think the red pepper is key, but the mushroom optional. I’m happy with the small changes I made: I had giant green onions so added ½ the greens in with the squash, along with almost a cup of cooked cauliflower in smallish pieces, and maybe 1/4 cup frozen peas for much-needed color and a bit of sweetness & texture. Both these complemented the flavors and added to the dish, and I don’t think I’d ever omit them. I only had 2 C sharp cheddar so added 1 cup of mozzarella to the mix, leaving a full cup of cheddar for topping. Cheese was not overwhelming at all, and after the rest period did not have excess moisture. My spaghetti squash did not retain the nice “noodles” as shown in the picture, but it didn’t bother me much. For those criticizing the recipe for being unbalanced, remember that the size of squash and type & quality of cheese & spices vary widely so you need to take that into account, as well as your own tastes. Super low carb to boot, but I probably negated that benefit by eating too much, it was so tasty. This might be my current favorite use for leftover rotisserie chicken.
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