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Spaghetti Squash

Recipe byvanessa585

Modifed original recipe. End product is squishy and mushy. No crunch. Need to make sure sauce is perfect before adding to the squash. The squash is not made to be stirred too many times.

Other comments:
Very, very good. I did change a few things. As printed on the sticker on the squash, I pierced the squash several times and microwaved it 5-6 minutes and let it rest about 5 minutes before cutting in half. I spread a little butter and sprinkled the inside of each half with some salt, pepper & garlic powder. Instead of vegetable oil, I used olive oil. I added a little butter, white wine and lemon juice and sauted about 3 cloves of garlic. Then added onions first, later added chopped bell pepper and portobello mushrooms. After a few minutes, added petite chopped tomatoes (canned, drained). Then poured over the "noodles" and sprinkled some parmesan cheese (did not have feta) and chopped olives. YUM! I'll try adding some fresh spinach next time.

Can add other veggies.

Another variation of recipe:


1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 onion, chopped
at least 2 cloves garlic, minced
1 1/2 cups chopped tomatoes
2 tablespoons chopped fresh basil
Parsley (optional)
Lal murchu
Cheese to top



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