Reviewed: Nov. 18, 2009

This was spectacular. I used diced tomatoes instead of crushed and fake meat instead of turkey. still tasted great.

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REMYJ

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Nov. 2, 2009

I skipped the step of cutting it in half. I pierced it with a knife all over and nuked it for 10 minutes, not covering it and no water. Came out perfectly. I used leftover ground lamb and pork tenderloin for the meat. Used a 29 oz. can of the crushed tomatoes and omitted the wine and capers. The thickness of the sauce was just right. We put freshly grated Romano on it as a great finish. This was very tasty and also a very attractive dish. I am going to add cubed eggplant to it for the leftovers. If served alone, this was enough for 2 of us to eat for one meal and enough for a 2nd meal as leftovers.

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Nov. 1, 2009

This was the first time I had tried spaghetti squash. We enjoyed this recipe very much with a few modifications. I used ground beef instead of turkey since that is what I had on hand. I added a small can of tomato sauce since I wanted thicker sauce. Sugar about 1 tbsp for a little sweetness,1tsp basil and used the tomatoes that had garlic oregano and basil added. My husband raved about it. He said "this is really good and I said thanks". He said" no his is really really really good!" I also left out the capers since it seemed like it did not really go with the other ingredients.

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Michelle

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Reviewed: Oct. 28, 2009

I'd never made spaghetti squash before. I'm usually a butternut or acorn fan. Since my husband is a newly diagnosed diabetic, I've been looking for new recipes to try. This sounded good. I was wrong - it was great! I took other reviewers advice and cut the crushed red pepper in half. I'm so happy I did.. It was hot enough that way. I'll definitely be making this again, as it was wonderfully reminicent of "real" spaghetti, but much better nutritionally for my family at this time. It got the kids to eat squash - gotta love that!

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MRSNUTS

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 26, 2009

Someone gave me a spaghetti squash from their garden and I had no idea what to do with it, but this recipe was a great choice! I left out the capers, used 1 lb. of turkey, and 1 can diced tomatoes with juice. We didn't think it was overly spicy and it was really really good!

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Steffunny

Cooking Level: Intermediate

Home Town: Glendora, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 11, 2009

I felt this deserved 5 stars for a very healthy, low fat/low carb meal. To save time I halved the squash and cooked in a microwave for approximately 10 minutes with halves face down in a pyrex dish and approx 1/4 c of water. I chose to eliminate the capers and added lots of red pepper flakes to add heat. Topped with freshly grated parmesan cheese.

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k2 kitchen

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 27, 2009

Good! Took a lot of time to prep, usually I make dishes that take less time to take. My husband and I didn't have any leftovers. I doubt I'd make it again and I'd definitely recommend giving it a try. I used diced tomatoes instead of crushed (one can), a whole package of ground turkey, all dried spices, no capers, and leeks instead of an onion. .

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Tara

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Reviewed: Jun. 27, 2009

Wonderful. It's a very low-cal dish with a ton of flavor. Perfect as advertised. Thanks!

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sarahc9

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Reviewed: May 20, 2009

Wow, this was so good. The only reason I gave it 4 sstars and not 5 is because it was way, way too spicy. I mean I love spice, I am all for it, but this for me was way too spicy. Next time I will use 1/2 the recommended amount and see how it tastes then. I mean I could not even have a spoon full without having a drink because my lips were on fire! But this is an amazingly easy recipe and the meal otherwise was edible, although it was painful, because all the red pepper! Be Warned, use 1/2 the recommended red pepper or be prepared for burnt lips! Otherwise it would of been so delicious. My husband could not even get past the first bite, because all the red pepper! It does freeze well!

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Anabela

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Mar. 13, 2009

Pretty good. I used dried oregano instead of fresh which was a bit overpowering. Next time will add a small amount of brown sugar to balance the flavors.

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CIGALL

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Mar. 2, 2009

OMG! This dish is wonderful! I would order it over a bowl of pasta any day. The squash is so satisfying. The taste is delicious. I didn't have the capers and I used 2 cans of Italian stewed tomatoes(drained). Would be great for entertaining guests.

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Yt4Me

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Reviewed: Jan. 27, 2009

Very good and very easy. We left out the red pepper flakes due to the toddler and it was still fantastic. I added a can of diced tomatoes per other reviews and put the whole package of turkey in as well. So yummy.

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LINDAANA

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Reviewed: Jan. 11, 2009

Delicious. Gobbled up quick. Used Italian Sausage, only because that is what I had on hand.

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Carrie

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Reviewed: Dec. 14, 2008

I have not liked spaghetti squash until I tried this recipe. Baking the squash really gives it a great flavor.

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gidget6867

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Reviewed: Oct. 14, 2008

Better than what I thought it would be, but still not overly thrilled with the taste and texture of the squash in this sauce.

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Ally T

Cooking Level: Intermediate

Living In: Stittsville, Ontario, Canada

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Reviewed: Sep. 29, 2008

In the interest of full disclosure, I will note that I had never had spaghetti squash before I made this recipe. The sauce forms the basis of this rating, however, since it could be seen as a "universal" sauce, usable over any number of different bases. This was alright, but nothing spectacular. If I make this again (I probably will), I will leave out the capers and perhaps substitute something like mustard powder in its place.

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JOHN STERBENZ

Cooking Level: Intermediate

Home Town: Dearborn Heights, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Sep. 25, 2008

The sauce was great. Kids asked for it again, but on "normal" spaghetti.

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Shmengy

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Reviewed: Sep. 9, 2008

This is the best spahetti squash recipe ever. I made many modifications-- according to what I had. I used cooked chicken breast meat instead of turkey (2 small breasts cut up). I used 1 cup diced tomatoes and 1 small jar of marinara sauce, which replace the red wine. I used roughly 2 C of diced onions and diced tomatoes. No capers. It turned out great!

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Jenna

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Reviewed: Jul. 26, 2008

This recipe is really, really good! I was looking for something different and I found just that! I don't think it would quite satisfy a pasta craving, as the squash has a very different texture, but it was still delicious! AND, it's good for you! Can't beat that. Served with some homemade bread. I'll def be making this again.

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