Reviewed: May 20, 2013

The red pepper flakes overwhelm this recipe. I only put in 1 tsp. while increasing the rest of the ingredients and it was still too spicy for us. I guess, in fairness, it is called SPICY spaghetti squash but for me, it didn't balance well, even with less red pepper... Also, this would have been better if after the squash is almost done to mix with the other ingredients, lay it out almost flat, add some Parmesan cheese and stick it under the broiler for a few minutes to crisp. I will not be making this again but if you like spaghetti squash and HOT sauce, go for it.

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Reviewer:

sarahs814

Cooking Level: Beginning

Reviewed: May 12, 2013

I modified this a little to tailor it to our tastes (and to Hubs’ sensitive innards) and we enjoyed it – its crisp/tender strands of spaghetti squash against the flavorful, tomato-y, slightly piquant sauce. First of all, because I intended this as a side dish I skipped the turkey. I was lucky enough to still have tomatoes I had put up from last year’s garden, used white onion instead of green (but not a half cup, for sure!) and drastically reduced both the oregano and especially the crushed red pepper flakes. A good sprinkle of fresh grated Parmigiano-Reggiano upon serving made this particularly delicious.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 14, 2013

Great Recipe! i cheat and just add the ground turkey to a simple pasta sauce, omit the capers and add a little more of the pepper flakes.Sprinkle with shredded mozzarella or Parmesan. keep sauce and squash separate for leftovers. Squash reheated with a little butter and parmesan - the bomb! Definitely a keeper recipe.

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Reviewer:

fififoodie

Reviewed: Sep. 30, 2012

perfect healthy dish! we loved it! i made one change - instead of crushed tomatoes, i used jarred tomato sauce. i will make again!

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Reviewer:

SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Aug. 11, 2012

This was my first time cooking spagetti squash The flavours of this recipe were a delicious blend and the texture of the spagetti squash was perfect. I didn't have turkey, so I used leftover chicken. The only real adjustment I made to the ingredients was cutting the amount of red pepper flake used in half and it still had a nice spicy bite. Easy to make, delicious to eat and oh so healthy!

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Reviewer:

Pat

Home Town: Calgary, Alberta, Canada

Reviewed: Aug. 9, 2012

Way too much red pepper flakes. Why not bring them to the table, instead, and let those who care to partake in them sprinkle them on instead. If I'm using the oven anyway, I roast about 6 to 8 cloves of garlic sprinkled heavily with red pepper flakes in small ramekins and serve them on a lazy susan in the middle of the table along with other condiments. My boyfriend just loves 'spicy' on his spaghetti type dishes, but I recognize that not everyone does, so this works quite well and if someone wants just a small taste, they can! :>D

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Reviewer:

Janeo

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

Reviewed: Jul. 18, 2012

Oh my, this is good !! Used the basic receipe but since I had cleaned out my spices in anticipation of getting all new...I added Old Bay Seasoning to spice things up a bit.....1 tblsp....I small container of tomato concentrate and some black olive juice along with the onion and garlic...Yummy

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