Perfect fall dinner. Very impressive looking, feels like comfort food, and tastes absolutely delicious! I added a lil more salt and parmasan, and smothered some marinara sauce and mozzarella on top as well.
On paper this sounded great. We followed the recipe exactly. The result was extremely bland and disappointing. I don't know if the the artichokes weren't drained enough or of it was the brand I got, but it left an extremely metallic aftertaste. This desperately needed garlic and some spice. The creamy texture just wasn't quite right- it felt dry. I was hoping this would be my new go-to for spaghetti squash and be what would get my spouse on board but this will not be returning to our dinner table.
I made this exactly as stated and I'm surprised so many others liked it. I didn't hate it, mind you, it's just really plain and bland. When I read the ingredients I thought it sounded good but now that I look at it, the herbs and spices are really lacking and there's not enough "sauce" or cheese to compensate for that much squash. We have 2 portions left and I'm going to put some homemade marinara sauce on it. I think rotisserie chicken or a bolder cheese with onions and garlic would make a huge difference. I won't make this again after the leftovers are gone.
This was great! I just used ricotta cheese instead of cream cheese and added some chick peas. I also made a quick marinara sauce and added that as well.
Very good. I've made it many times as printed. Today I used one 3 lb. squash, only 2 ounces cream cheese, 8 ounces enchilada salsa verde, and 1 oz Romano cheese grated on top, along with spinach and artichokes. Baked in oiled dish at 425 degrees for 30 minutes.
Ithis was awesome meal I enjoyed every bit of it my wife enjoyed every bit she asked if I may took a picture of it I did thank you very much mmmmm
I'm always looking for different ways to use spaghetti squash, this was perfect. Creamy and decadent. I will make it again. The only change I would make is more artichoke hearts. They give it a meaty texture.
This was delicious. It was subtly creamy. The texture was great. I roasted the squash in the oven. I also used canned artichoke hearts. I drained them very well. I will definitely make this again.
We've made numerous Cooking Light recipes all great but this was a huge disappointment. I guess we should avoid the frozen / prepared ingredients.
Delicious. Making it for the second time.
I will make this again, my husband and I thoroughly enjoyed it. I added one garlic clove, 3/4 cups cherry tomatoes & 3/4 cups of fresh mushrooms. I would also consider adding shallots & shrimp or chicken the next time I make this.. The dish was surprisingly filling and very easy to make and we have lots of leftovers for lunch tomorrow.
Quite good, Nice mix of ingredients. Not difficult to make, but a few steps. Not a quick something you'd whip up in a moments notice.
This was really tasty! I added a can of black beans, as well as a little garlic powder, and would do the same again. Will definitely make this again!
This is really yummy! For me personally, I think the cream cheese was a little too much. I will reduce that amount next time. I did add some garlic this time and will try adding some caramelized onions as well the next time. I baked this in a dish rather than the shells. Just easier for putting the leftovers away and since it's just me, don't need the presentation aspect of the shells.
I put the squash mixture in ramekins, topped with the cheese ahead of time. Then heated at 350 for20 minutes, then placed under the broiler for 2 minutes. Made an elegant side dish!
This was really good. I added two chicken breasts that I cooked while roasting the squash so that the recipe had more protein. The flavor was good, but I thought it needed a little salt to bring it out. And, it's super filling. I will definitely make this again.
This was super easy and delicious! I had fat free cream cheese on hand, so that is what I used, but it was still great. We will definitly be making this again.
This was delicious! I tweaked it just a bit. Subbed goat cheese for the cream cheese, used power greens rather than spinach and added some roasted mushrooms for a little extra substance. My husband had a hard time believing there was no meat because it was so rich and luscious. This will definitely be on the rotation.