Reviewed: May 13, 2012

I have made this TWICE already. It heats up for lunch most excellently. My husband who HATES pasta requested I make this. It is Paleo/Primal friendly and is in our recipe book. THANK YOU!

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Reviewer:

VALOVESOR

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Clancy, Montana, USA

Reviewed: Mar. 30, 2012

My boyfriend and I really enjoyed this and I will definitely be making it again. I give it four stars because while it didn't blow my socks off, it is a great healthy recipe. I did change the recipe a bit though - I only used 1 tblsp of red pepper flakes which was perfect for us and I doubled the onion. I cooked the squash for 60 min on 375 and that was perfect. Also, my boyfriend doesn't eat meat so I left out the turkey and added some vegetarian meatballs.

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Reviewer:

hoveyfox

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Arlington, Virginia, USA

Reviewed: Mar. 16, 2012

excellent, spicy spaghetti squash. I already had some leftover spaghetti squash so that cut my prep time down considerably. I am vegetarian so I left out the turkey but kept the the recipe otherwise. This was an easy dish to prepare and much healthier than eating the same portion of regular pasta. thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Feb. 27, 2012

Found this to be way too spicy for my taste, which was disappointing because the sauce looked really great while making it - my fault 20/20 hindsight just wish i hadn't put the red pepper flakes in there. Will try again without the red pepper flakes next time.

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Reviewer:

Lora

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Home Town: New Castle, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Feb. 1, 2012

This is absolutely perfect! I've never had spaghetti squash, and I thought this was fantastic! Very well written and easy to follow recipe. Love the taste and a nice spicy flavor. I made two change: I halved the red pepper since my husband is not a fan, and I added the whole small bottle (from a four pack) of Cabernet Sauvignon.

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Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Jan. 18, 2012

I had to make quite a few changes, such as using dried parsley (it's all I had), white wine vinegar (don't have red wine), used tomato sauce because it's all I had, and left out the ground turkey. I loved it, though, so delicious.

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Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Jan. 15, 2012

Good minus the capers. I did the squash for 20 min on high in the microwave. Came out great.

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Reviewer:

snaker

Cooking Level: Expert

Home Town: Burlington, New Jersey, USA

Living In: Wilmington, Delaware, USA

Reviewed: Jan. 6, 2012

Very good! I made it without the meat and added kalamata olives and artichokes in its place

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Reviewer:

all4thechallenges

Reviewed: Dec. 28, 2011

The taste was great, and it was a very healthy meal. I substituted the crushed tomatoes with a jar of marinara sauce to enhance the flavor. I forgot that the cooked spaghetti squash is very watery and next time I will drain the water out before I serve it.

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