Spaghetti Squash with Pomodoro Sauce

Added a little butter, wine, and a pinch of sugar...just needed some rounding out.

• Anonymous

• Woodstock, NY

• 12/3/2016

Made this last night. A good side dish. Will probably make it again. Amped up the sauce a little with some red wine and butter. Next time may add a bayleaf, and also use olive oil, salt, and pepper on the squash before baking it.

• charlie1503

• Cherry Hill, NJ

• 6/28/2016

This was a pretty good side. Will make it again. Amped up the sauce a little with some butter and red wine. Next time may also add a bay leaf, and perhaps use olive oil, salt, and pepper on the squash before baking it.

• charlie1503

• Cherry Hill, NJ

• 6/28/2016

Made this last night and it was amazing. I added a splash of sherry to the sauce and finished it with a splash of heavy cream. Also added large shrimp to the sauce...will make this over and over again...

• butchie4ever

• Bowie, MD

• 3/25/2016

My sweetheart, who DOES NOT like squash, thought it was VERY GOOD and that I'd better not change anything the next time I make it. We both agreed -- definitely a four-fork meal.

• jessica_b

• Philadelphia, PA

• 1/14/2016

Yum! My bf is a vegetarian so this is a great sub for always eating pasta and carb heavy food. I tripled the amount of garlic and added some meatballs in there for me! Will definitely make again :)

• CaitlinoBigelow

• San Diego, CA

• 6/16/2015

second time making it. per others' suggestions, i added a dash of sugar. also, significantly increased the onion and garlic added. going to cook up some organic chicken sausage to throw in for added protein.

• jweiswas

• New York, NY

• 2/2/2015

This recipe changed my mind about spaghetti squash. The sauce is very nice, smooth. The red pepper is great.

• Isaiah5116

• Mesquite, TX

• 1/25/2015

This is one of my favorite spaghetti squash dishes, it is always a hit when I serve this.

• Anonymous

• Queensbury, NY

• 1/19/2015

I cannot tell you how good it smells in here right now! I followed the recipe for the sauce, except instead of vinegar, I de-glazed my pan with red wine...I also added artichoke hearts and chick peas to give the dish more heft.

• Jfaber

• Durham NC

• 1/6/2015

this is actually a great simple pomodoro sauce. i used red wine vinegar and upped all garlic, onion and spices a bit. will definitely make again.

• lnapor

• ny

• 8/29/2014

I am new to Spaghetti Squash, previously microwaved it, roasting it is a major improvement. Sauce was good, added parm. Really good for such a simple dish. The other reviewers suggested additions (thank!), will try it again with some of these suggestions.

• Cora_DC

• Washington, DC

• 8/17/2014

This was a fantastic Meatless Monday meal. I was surprised that no sugar was called for in the sauce recipe, but unlike others have noted, I did not find the sauce too acidic. I did make sure to add the tomato paste after the onions and garlic were softened, before adding all the other ingredients. I cooked the tomato paste for about two minutes before continuing on, this cuts the rawness (Cook's Illustrated trick). I would like to add an additional half star for how quick this recipe is! Sprinkle with parmesan, add some garlic bread, delicious quick and healthy weeknight meal!

• beckafreed1

• Chicagoland

• 4/15/2014

I've made a lot of red sauces in my time, and this one was way too acidic for my taste. I even added some sugar at the end to cut the acid. It tasted like tomatoes straight from the can even though I simmered it 1 1/2 hours. My husband had the same response as me.

• MelissaHarris

• Santa Rosa, Ca.

• 1/14/2014

Delicious, crowd pleaser. Made as directed but added sautéed chicken and Parmesan cheese. I had never made spaghetti squash before, surprisingly easy! I added a dash of sugar to neutralize the vinegar.

• ebragland

• San Diego, ca

• 7/1/2013