This si really a versatile recipe. Y0u can used whatever veggies and herbs you like. I used garlic, onion, basil and cherry tomatoes, salt and pepper of course and topped it was parmesan cheese. The more parm the better, it gives it great flavor. I did find I needed to cook the squash for longer than 30 mins, i just cooked them in the microwave for about 3 mins per side (halved) depending on the size. Very tasty!

This recipe was great! I added some mushrooms and spinach that I needed to use, and it was delicious. I highly recommend this to everyone... especially vegetarians!

On a diet so its hard to come up with different veggie recipes everyday. This was great. I used no fat feta with basil and sundried tomatoes and it was AWESOME. Was a little worried about my husband but he loved it.

I have to give this recipe 4 stars because it did come out perfect. The ingredients were flavorful. But this was my first time tasting this particular squash and I must say I wasn't impressed with the squash itself. It was a bit too crunchy for me. Don't get me wrong it didn't crunch like ice or anything, just a little crunch and that was too much for me. I let it cool completely because I wanted to eat it as a cold pasta dish, then I added some italian dressing to give it a little kick. (good idea). Its worth trying though. Thank you for the recipe.

This was so delicious and nutritious. I added chicken sausage and crushed red pepper and omitted the cheese. I also used two squashes instead of one without doubling the rest of the ingredients. I used fresh basil from my garden. I think fresh basil here is the key. I can't imagine substituting dried herbs after having it with the fresh basil. Sometimes fresh herbs really make a dish. Also, for me, using a bit of crushed red pepper provided the right amount of kick. I didn't miss the cheese at all. I will make this again and again.

THIS WAS SURPRISINGLY GOOD!!! I'm not a big fan of spaghetti squash but my husband loves them. I'm so happy to have found this recipe. My family liked it very much. This recipe is also a very good way to use up extra spaghetti squash from my garden

I liked all the ingredients EXCEPT the spaghetti squash, it had no flavor to me at all. It was my first time ever using one, so perhaps I didn't make it correctly??

This is my favorite summer meal since it's so light tasting and healthy.It's so easy to make, but I change the recipe a little bit to make it a complete meal. I cut up chicken breats and cook them in a non stick pan with some seasoning and then add them into the squash just before serving. I also use cherry tomatos, as they have a better flavor.

Loved this!!! I've never made this and it was so yummy. I think I overcooked because it was mushy, not stringy like spaghetti (if that's what it was supposed to look like). I didn't use olives since I don't like them and added a zucchini. I also used a can of diced tomatoes since fresh tomatoes are scary these days. I'm making this tonight for the 2nd time in two weeks. Perfect for weight watchers too!!

Just made this tonight for dinner and WOW, was it good!! I'd never made or eaten a spaghetti squash dish, and this recipe has me sold. Our oven wasn't working, so I covered the squash halves with plastic wrap and cooked them individually in the microwave for 12 minutes. It turned out great! I'm really looking forward to making this again, and searching for more spaghetti squash recipes! Yummy!

I made this last night with no olives or feta (not a fan of either). Instead I used 1/2c. canned petite diced tomatoes (instead of fresh), 1c. sliced zucchini, 1/2c. sliced mushrooms, 1/8c. reduced fat greated parmesan cheese, and 1/8 c. romano cheese, and about 1T. of Kosher salt. This was amazing! A great main dish or side dish, and so colorful!

This was a really easy & tasty twist on basic spaghetti squash. My husband and I love using spaghetti squash as a substitute for regular spaghetti in italian-style dishes, but we really liked this mediterranean version. The only change i made was to saute chopped green & red bell peppers with the onions, garlic and tomatoes to make it a little more filling, then added the squash to the skillet for a few minutes to incorporate all the tastes. Then I drizzled a little extra olive oil on top right before serving. I'm eating leftovers for lunch today and I'll definitely make it again!

This was ok. My fiance was a bit put off by the slight crunchiness of the squash, but overall the flavors were pretty good. It was such a pain to split the squash in half, and even though the rest of the recipe was easy, I don't know that I want to bother with spaghetti squash all too often.

This is fab, even my kids liked it. I have made this a few times, and it is always a hit. I have only change I made was the feta was a flavored variety b/c that is what I had.

Delicious! My boyfriend loved it. The only thing that I would add would be some red pepper flakes for a little kick. Also. I baked my squash for 45 minutes instead of the recommended 30. Thanks for a great recipe!