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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:
10 min
total:
27 min
servings
total:
10 servings, about 1/2 cup each
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posted:
2/16/2005
My whole family loves this one, we use it as a main dish and serve with Italian salad. I also added garilc and onion salt for added flavor and will try this one again with chopped bell peppers!
posted:
2/11/2005
This is a great recipe for my diet!
posted:
2/6/2005
Loved the ingredients but there was no flavor. I'll try it again adding some seasoning for flavor. Some of the cooks who rated this receipe added garlic, basil, oregano etc. I am thinking of salt and pepper too. ANy other variations?
posted:
1/27/2005
My husband said it didn't look good to him, so I said well that's more for me.
posted:
1/25/2005
It was very good but I added a can of diced tomatoes seasoned with basil and garlic. It really made the flavor and I added butter to the squash. I will try this again and have given this recipe to others.
posted:
1/24/2005
I did not care for this recipe. This was the first time I had prepared spaghetti squash and it would have been helpful for the recipe to address the many seeds that have to be removed after cooking. The rest of my dinner sat getting cold because I wasn't aware of that step. Also, the mozzerella cheese melted into clumps that were really unappealing. No one in my family ate any of this.
posted:
1/12/2005
This was the first time I had eaten spaghetti squash. I also added garlic. I used fat free Kraft Cheddar instead of mozzarella - also very good. This meal is only 2 points per serving on Weight Watchers. Delicious!
posted:
1/11/2005
This is a delicious vegetarian meal in itself, and very easy to prepare. The first time I made it I stuck to the recipe and it was good, but the next time I added two cloves of minced garlic and 2 tsp of oregano and it became excellent!
posted:
1/10/2005
We loved this recipe--and we added a little fresh garlic & onion which we sauteed in olive oil. Excellent!
posted:
1/6/2005
This is so good. However it took my squash a longer time to cook. After 10 minutes I cut in half and cooked each half about 5 minutes more. I know it looks nice to put back in shell, but I just served it in the bowl I mixed it in. The squash was hot so it melted the cheese and it was delicious. I also used grated fresh romano. It give more of a strong bite of flavor.
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