Reviewed: Feb. 13, 2006

Fabulous recipe!!! Thank you!! I will take a photo next time I make it!

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Reviewed: Nov. 27, 2005

I wasn't in the mood for spagetti when I made this recipe, but it was good. It was my families first with spag. squash. My hubby really like it also and wants to have it again. Thanks.

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Brakofday

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2005

Absolutely Loved It! Did increase the wine a bit to about 4 tbls as well as the red pepper flakes and garlic ( I like things really spicy!)Great for those on lowcarb diets and craving pasta! Definately make again! Note though I recommend using the garlic basil and oregano diced or crushed tomatos for extra flavor! Thanks Robyn!

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PINKDAISY21

Cooking Level: Beginning

Home Town: Quincy, Washington, USA

Living In: Ellensburg, Washington, USA

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Reviewed: Jun. 8, 2005

Not bad. I don't care for either spaghetti squash nor ground turkey, and this was a decent way to fix both. However, even for our Tex-Mex-spicy-loving family, this was too hot. I'd halve the red pepper flakes. As is, it left my lips and mouth feeling burnt.

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Tata

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Reviewed: Apr. 3, 2005

What a great way to satisfy the spaghetti craving if you are on a lower carb diet. My family is very picky and they said this recipe was a keeper. Only omitted the capers. This dish also tasted very good as leftovers!

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LMF1

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Reviewed: Mar. 28, 2005

Not bad, a good alternative to pasta.

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kirke99

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Reviewed: Mar. 28, 2005

I really liked this recipe. It was my first experience with spaghetti squash. Scraping it out of the shell is very cool! My husband did not like this recipe only because of the texture of the squash. He and I both really liked the sauce. I will at least make the sauce again.

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VMCRAB

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Reviewed: Feb. 27, 2005

The best!!! Great sub for too much pasta.

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 5, 2005

DELICIOUS! I'm a veggie so Instead of meat I added Litelife Smart Ground (tofu) and it was perfect.

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WINNIE120

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Reviewed: Dec. 2, 2004

Not bad! A pretty good alternative to pasta, and a great way to sneak in an all veggie meal. You really can't tell the difference.

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RENA75

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 24, 2004

Absolutely delicious and as easy as it gets. I didn't have ground turkey on hand, so I removed the casings from 3 reduced fat sausage links, sauteed separately and drained the grease, then added to the sauce as it simmered. I also added a 14 oz can of diced tomatoes with Italian seasonings (undrained), which made the sauce extra hearty. Next time I'm going to try adding some mushrooms, or maybe using cannellini in place of the turkey for an even healthier (and Lenten appropriate!) version. Word to the wise - don't skimp on the grated cheese!

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THERESA_M

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Reviewed: Jan. 15, 2004

My husband has me make this for him weekly now! This is really, really good. I make it extra spicy to counter the sweetness of the squash and add lots of fresh grated romano or parmesan cheese on top.

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GEOWOMAN2004

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Reviewed: Dec. 21, 2003

I had so much spaghetti squash over the summer that I tried several recipes. This one was super! I didn't have capers so I just left them out. For me this needed more squash so after the first time making this I used a larger squash.

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Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Sep. 18, 2003

Instead of baking the spaghetti squash, try microwaving. I put cut side down in a pyrex dish, add about 1/3 cup water, cover with plastic wrap, and it takes about 15 minutes.

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C1GINN

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Reviewed: Feb. 10, 2003

So-o-o yummy. I didn't have the ground turkey but had leftover meatloaf and used it instead (crumbled up). The oregano and capers really do the trick!

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JKBARRINEAU

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Reviewed: Aug. 22, 2002

This was great! Super easy, and very tasty. It was a nice, low calorie, main meal. For even faster prep, you can put the squash in a casserole dish with about a 1/2 inch of water, cover with plastic wrap, and microwave for about 15 minutes. However, you will lose a little of that "roasted" taste. I will definitely make this again!

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TEAMCAM

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Reviewed: Jan. 30, 2001

Fantastic combination of flavors; very earthy and rich. Aside from the cooking time for the squash (which in my oven took 90 minutes), it's a cinch to put together. The spiciness quotient makes it a little less kid-/tenderfoot-friendly as is. I recommend scaling back the red pepper flakes.

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