KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Cheesy Spaghetti Squash

Cheesy Spaghetti Squash recipe
photo by:kraft
Ripe tomatoes, mozzarella and Parm come together for a delectably smart way to enjoy fresh squash.
time
prep:
30 min
total:
30 min
servings
total:
10 servings, about 1/2 cup each
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
4/14/2006
This was very good. I added more vegetables like broccoli and sweet red peppers
posted:
4/6/2006
The parmesan flavor was too strong. My children, usually pretty adventurous eaters, took one bite and didn't want any more. I ended up adding Italian salad dressing to it, which greatly improved the flavor. I definitely would not make this dish again without some significant changes.
posted:
3/22/2006
Easy to make, delicious and low cal as well!
posted:
3/7/2006
The vegetable dish was very tasty. It was filling and served as the entre instead of the "veggie". My family wants to see this one often.
posted:
1/7/2006
This was really bland. It needs something to give it a little 'zing.'
posted:
12/27/2005
This was great!
posted:
8/27/2005
Was pretty good, but as others said, a bit bland. My first try cooking spaghetti squash, but won't be my last. Needs italian seasoning, garlic salt, and pepper. I subbed canned tomatoes with italian seasoning the 2nd time I made it and it really helped. Still add some garlic and pepper or you will have one boring "pasta" to deal with.
posted:
5/17/2005
This did not turn out very well. It tasted rubbery and the kids didn't like it at all.
posted:
3/9/2005
This was a winter reminder of how much I miss the veggies from my garden. We made this with the stuffed portabellas for a vegitarian dinner. It was filling and visually pleasing. I would also serve this at a dinner party. Oh, I almost forgot it tasted wonderful! Next time I might try baking it in the oven to make the "spaghetti" less crisp.
posted:
3/5/2005
QUICK, EASY & YUMMY. A DEFINITE KEEPER!
K:42674v0:61689
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email