I love this recipe! I made it for dinner last night and added chickpeas and a splash of lemon juice. Such a delicious, healthy weeknight meal. Thank you for the recipe!
Jess, I’m so glad that you liked this, and the addition of chickpeas is brilliant! Thanks so much for trying the recipe and letting me know how it turned out for you.
~Made it this week and loved it!…earthy, comforting, healthy, easy, fall-like! …will definitely make it again and again. Shared it with family and friends and on facebook, pinterest…Thanks again for another great recipe!
Needed to use the other half of the spaghetti squash I had, and this recipe help me put it to good use. Very tasty! And I like the fact that the recipe didn’t use a tomato sauce of some type. It’s like a main dish or a vegetable medley side.
Hi Candace! I’m so happy this dish turned out to be a great way to use your leftovers and that you enjoyed it. Thanks so much for trying the recipe and letting me know!
I am a carnivoire to the bone and the mere mention of “meatless Monday” brings a sneer to my face…however, I just made this for lunch today and can honestly say that I didn’t even miss the meat! Thanks for sharing – this goes in my “Go-to Meals” board for sure
Peggy, this is the highest praise I could wish for a vegetarian dish. Thank you!!! I’m so happy to hear that you enjoyed it. Thanks for letting me know!
I am not much of a cook these days but this spaghetti squash recipe caught my eye. I made this dish yesterday and it was a great hit with all of my family. Will definitely make it again and add more mushrooms and spinach. I can’t wait to try the healthy scampi dish.
Hi Ari, unfortunately spaghetti squash isn’t very freezer friendly—it gets pretty mushy when reheated. If that texture doesn’t bother you, you can certainly give it a shot!
I told you this combo might make me like this squash. Yes, indeed. I roasted the squash whole for an hour at 425 and then followed the directions as written. It was delicious.
Hi, I made this recipe but the spaghetti squash came out mushy after I mixed it with the mushrooms & spinach. Not sure if its because I cooked the squash in my crock pot. Still tasted pretty good!
Hi Toni, I’m glad you enjoyed the taste! It sounds like the squash may have been overcooked before mixing it with the mushrooms and spinach. I hope if you try the recipe again the texture comes out perfect!
This looks incredible! How do you think this would fare with a kale substitution for the spinach? Either way, definitely trying this for dinner! Thanks for the dinner inspo!
Made this tonight and it was sooooo yummy!!! Thank you :)
HOORAY! Camala, that is wonderful to hear. Thanks for trying it and for letting me know!
I just finished a sizeable plate of this fantastic dish – delicious and satisfying! :)
(Wish I could’ve attached a pic – turned out perfectly!)
Bridget, I am SO excited to hear this! Thank you so much for trying the recipe and letting me know how it turned out. It means a lot!
I love this recipe! I made it for dinner last night and added chickpeas and a splash of lemon juice. Such a delicious, healthy weeknight meal. Thank you for the recipe!
Jess, I’m so glad that you liked this, and the addition of chickpeas is brilliant! Thanks so much for trying the recipe and letting me know how it turned out for you.
~Made it this week and loved it!…earthy, comforting, healthy, easy, fall-like! …will definitely make it again and again. Shared it with family and friends and on facebook, pinterest…Thanks again for another great recipe!
Linda, I am SO happy to hear this! Thanks so much for trying the recipe and sharing it with family and friends too. That means more than I can say!
Needed to use the other half of the spaghetti squash I had, and this recipe help me put it to good use. Very tasty! And I like the fact that the recipe didn’t use a tomato sauce of some type. It’s like a main dish or a vegetable medley side.
Hi Candace! I’m so happy this dish turned out to be a great way to use your leftovers and that you enjoyed it. Thanks so much for trying the recipe and letting me know!
I am a carnivoire to the bone and the mere mention of “meatless Monday” brings a sneer to my face…however, I just made this for lunch today and can honestly say that I didn’t even miss the meat! Thanks for sharing – this goes in my “Go-to Meals” board for sure
Peggy, this is the highest praise I could wish for a vegetarian dish. Thank you!!! I’m so happy to hear that you enjoyed it. Thanks for letting me know!
Love this recipe. It was actually pretty easy and yummy!
YAY!!! I am so happy to hear that. Thanks for trying the recipe and leaving this lovely review!
I am not much of a cook these days but this spaghetti squash recipe caught my eye. I made this dish yesterday and it was a great hit with all of my family. Will definitely make it again and add more mushrooms and spinach. I can’t wait to try the healthy scampi dish.
Belinda, I’m so happy to hear that this recipe was a winner for your family! Thank you so much for taking the time to leave this great review.
Hi friend! I love this recipe – it was the first spaghetti squash recipe I ever made! Do you know if it does okay being frozen and reheated? Thanks!
Hi Ari, unfortunately spaghetti squash isn’t very freezer friendly—it gets pretty mushy when reheated. If that texture doesn’t bother you, you can certainly give it a shot!
Thanks for the quick answer. :)
This was delicious, and I’m thrilled that it’s “meatless”. Definitely a keeper! Thank you!
Linda, I’m so happy to hear this recipe is a winner for you! Thanks so much for taking the time to leave this review!
This was amazing. I will definitely add this to my regular dinner rotation. Yummy!
Jaime, I am so glad to hear it, thank you!
I told you this combo might make me like this squash. Yes, indeed. I roasted the squash whole for an hour at 425 and then followed the directions as written. It was delicious.
Randy, I’m glad you enjoyed it! Thanks for taking the time to report back.
Hi, I made this recipe but the spaghetti squash came out mushy after I mixed it with the mushrooms & spinach. Not sure if its because I cooked the squash in my crock pot. Still tasted pretty good!
Hi Toni, I’m glad you enjoyed the taste! It sounds like the squash may have been overcooked before mixing it with the mushrooms and spinach. I hope if you try the recipe again the texture comes out perfect!
I just made this for dinner tonight and it was a hit! Thank for the tasty recipe. ?
I’m glad it was a winner, Ty! Thanks for sharing this review!
Does your recipe call for 4 oz. Parmesan by weight or volume? Thanks.
Hi Jimmy! This calls for 4 ounces of Parmesan by weight, but it should yield about 2/3 cup as well. I hope you love the recipe!
This looks incredible! How do you think this would fare with a kale substitution for the spinach? Either way, definitely trying this for dinner! Thanks for the dinner inspo!
Hi Natalie! Thank you so much for this kind comment! Yes, I do think you could substitute kale in this recipe. I hope you love it!
I made this for my family and it was amazing, everyone loved it! Also was great to bring to lunch at work the next day.
I’m so happy this was a hit, Kat! Thank you for taking the time to share this kind review!
Your story besides the pic on Yummly sold me on this dish!!!
Thank you for taking the time to share this kind review, Robin!
Good! I’ll be making this routinely.
Thank you for taking the time to share this kind review, Jennifer! I’m so happy that this recipe was a hit!
This was delicious! Next time I may add pine nuts.
YUM! Thank you for sharing this kind review, Cathy!