This turned out really good. It had great flavor. I didn’t have a whole cup of pesto, and I was still worried that the pesto would be overpowering, but it balanced out nicely.
This turned out really well. The recipe was follows to the tee. The flavor was fantastic!!! I will definitely make this again. I think I may add sun dried tomatoes next time.
I’m always looking for ways to use spaghetti squash, especially since I grew a ton this summer. I substituted a good, homemade marinara sauce with sausage and skipped the pesto chicken this time. It was super tasty and cheesy. I’ll definitely make this again, with and without pesto chicken.
Full of delicious flavors! I made as the recipe was written, ok maybe I put extra mozzarella on the top! Definitely will make this again!
Delish! I used a 2.5 lb. spaghetti squash, which provided the perfect amount of veggie base. Used almost a whole 16 oz. jar of marinara sauce, and it probably could use a bit more than one cup of ricotta cheese. But overall the flavors blended well. Takes a good bit of prep, so allow some time on this one.
My family loved this dish when I made it for them!! One suggestion would be to layer the spaghetti squash to better coat it in the marinara.
LOVED this!! My husband was wrinkling his nose while I was making it….but in the end told me it was really good and went back for a big second helping. And, my 21 year old son even had seconds and took it for lunch the next day. Thanks for the recipe!
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1 large spaghetti squash, halved
2 (10 oz.) cans cream of chicken soup
1 (8 oz.) package sour cream
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