Great use of spaghetti squash. Extremely tasty. Can't wait to try sauce over pasta.
A real winner. Soooo easy and soooo delicious. I serve it over pasta as well as spaghetti squash -- cheaper and easier and still healthy. After all it's not pasta that has all that fat and calories but butter & cream rich sauces we top it with.
My husband said he could eat this sauce on ANYTHING! He absolutely flipped over it. Spaghetti squash came out great too.
This dish is so good! The best part is the olives, I'll probably use a bit more of them next time. When I was out shopping, I thought I had a can of tomatoes at home but I was wrong-- so I substituted a jar of three cheese pasta sauce I had instead. I also wanted some meat with the dish, so I put some chicken-apple sausages I had in the sauce to cook. Other than that I followed the recipe exactly and it was really fantastic. I'll definitely make this again, and will probably make the same changes. The sausages really added a great flavor.
This dish was wonderful--much better than I expected and so easy to make with regular pantry ingredients. I cooked the squash in the microwave because I didn't have time to bake it, and since I only had 3/4 cup of wine, that's what I used. I served the dish to my husband as is, but I added some sauteed chicken breast for my son and me--with meat and meat-free were both great. Could actually imagine serving this dish for company--never thought I'd say that about spaghetti squash!
Yum Yum Yum. Yum.
This sauce is fabulous. I took the advice of another reader and added diced tomatoes, and very much liked the texture they gave. I also upped the kalamata olives slightly--they are the best part of this recipe, kind of unexpected in a spaghetti sauce! I microwaved the squash much the same way as a baked potato: poked holes in the shell and cooked it about 12 minutes on a paper-towel-lined plate, rotating the squash twice.