I poke the squash a few times and microwave it about 5 min. on high to make cutting it open easier. Then I bake it about 30-35 min. at 400F without water. Then you don't have the problem of the squash getting soggy. The flavor of the dish is good. But it's too much work for a dish that's less than amazing..
I made this for my husband and me. It was so delicious. How can anything go wrong with so many great ingredients and bacon too! We also follow a healthy diet and weight watchers. 1 serving is 8 Weight Watcher points. It does have a lot of steps, but they were easy and I prepped each step ahead of time so it went very smoothly. I would suggest straining the Spaghetti Squash since it was very watery and will dilute the topping.
Flavorful and delicious. Followed recipe except couldn't use the sun dried tomatoes that I had in my fridge, because they were no good; didn't miss them though. Also, added a couple of dashes of garlic salt at the end; delish;-).
Delicious! This was my first time tryng spaghetti squash and I'll definitely make it again! Next time, I will add some salt & pepper (and maybe some roasted garlic) to the squash. My family likes spicy, so I might add another poblano...we didn't taste the one at all. I also did not add olive oil; bacon drippings were plenty.
I was skeptical of this recipe at first. I was tasting as I went and was not impressed until I added the tomato paste. WOW! it made all the difference in the world! This recipe turned out to be amazing. Even my boyfriend who is a fantastic cook (and is usually not a fan of healthy foods) was impressed! I will definitely make this again!
Love it! It is so delicious! I made some changes. I didn't have Poblano and chicken broth. I left out poblano and instead of chicken broth I doubled wine and add 1/4 cup of water. I also didn't use olive oil at all, because bacon grease works just fine. It was easy and fast, will make it again.
The only thing I changed was removing the bacon. The ingredients were expensive and it took soooooo many steps. I have an overflowing sink of dishes. The taste was ok. I'll eat the leftovers, but not sure I'd make this again.
Made for dinner with my mom-in-law who had never had spaghetti squash. I was dubious about the flavor combo, but it turned out delicious. I made thin cutlets of the chicken instead of bite-size, sauteed then put on top at the end. Yummy!
Delicious! Definitely worth how long it takes to prepare. Just as good the second day.
What a wonderful recipe! I added jalapeño instead of the poblano because that's what I had, and it worked perfectly! Can't wait for leftovers tomorrow.
This was delicious! I used 1/2 lb. shrimp and 1 lb mussels instead of chicken, which turned out great. I added the shrimp and mussels with the spinach. I also skipped the bacon and used ghee for my oil. I will surely make this again. Definitely worthy of serving to company. May add more tomatoes next time.
Wow. It sounds like it would be/should be good, but it was terrible! Bland, and the spinach does not work with the spaghetti squash flavor. We threw it out.
I had a spaghetti squash and didn't know what to make. I made this with great hesitation and was completely surprised by how wonderful it came out. Really delicious.
This is very delicious and filling. It is a lot of work to prepare, but worth the effort. I followed the recipe exactly. Will definitely make again. Wonderfule way to use spaghetti squash.
Wonderful way to get lots of vegetables! Prepared the Poblano pepper and squash early in the day to cut downs on the preparation time before dinner. I would love to serve this to guests, but am concerned about the extent of time to prepare.
I don't know what I was expecting but it was delicious. Filling and very tasty! Will make it again and again.
I had never had spaghetti squash before and this recipe was absolutely wonderful. The topping of chicken vegetable mixture for the squash was super good. Three of us ate the entire recipe amount. Will definitely make this over and probably over again! Thanks once again for a great meal.
This was a great recipe! My husband, 8 and 10 year-olds enjoyed it. It has been added to our favorite recipe box. The only change was I used 1/2 cup of sun-dried tomatoes packed in olive oil. My kids will tell their friends they had spaghetti squash for dinner!
I have a similar recipe to this that I made up in college and have been cooking ever since. My recipe is much quicker to make, but I don't think I can ever make it again, after trying this recipe, which has 10 times more flavor. I would never have thought to use poblano and bacon in an Italian recipe, but it totally works. It's a big pain to make, so next time I'll try doubling the sauce recipe and freezing some. I served with a green salad and the leftover white wine for a light meal that still felt really special.
This has officially become one of my favorite meals of all time. I've even taken to making the sauce in bulk and freezing it. It also tastes good with regular spaghetti noodles or as a dip with bread.
Absolutely OUTSTANDING! Seriously, this is one of the best dishes I've ever had. Amazingly good!!
I gave this a five because I'm always looking for ways to serve spaghetti squash and I thought this sauce was a great complement. I substituted cream cheese for the tomato paste for a creamier sauce and a little bit more flavor. Next time I'll probably wait to add the bacon at the end so the crispness doesn't get cooked out. Overall, it was delicious.
My boyfriend and I both liked it. Good flavor. First time eating the squash but was very tasty. The only thing I changed was that I used white mushrooms because I already had them.
I rated this "would not make again" because of the amount of work that went into making such a so-so dish. The flavor was truly mediocre, completely edible but not justifiable to the prep time and number/expense of ingredients.
This is a fabulous recipe. I made a few changes as we keep a "kosher-style" home and don't eat pork or mix milk with meat. So, I used turkey bacon and omitted the cheese. It was delicious. My kids loved the chicken. My husband, who doesn't like spaghetti squash, had 2 servings. I will definitely make this again.
I gave this 3 stars -- not because it's not good, it is a good, solid recipe -- but because, IMHO, it's not something I would serve on a special occasion (4 stars), and I can't label it "outstanding". It is more of an everyday type of meal. I prepared it with button mushrooms instead of crimini because I had the button mushrooms on hand. Otherwise I cooked it exactly as written. I will make it again, and next time I'll kick up the heat a little -- probably double the pablano. It was also good warmed up for lunch the next day. It'l tasty, healthy and low cal, and that's a grand prize winner in my book! Congrats to Claudia Krempp and thanks for a very good recipe.
The flavors and ingredients all come together beautifully to create a wonderful meal that one keeps remembering as very special. It is a meal that you want to repeat for oneself and for guests. Congrats Claudia for such a wonderful creation.
I love this dish. There is a multitude of flavors that all come together beautifully. Preparation was easier than I thought it would be and the result was visually appealing and delicious. I received many compliments from my boyfriend. I will definitely make this again. Kudos to the Grand Prize Winner in the Cooking Light Market Basket Challenge!