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Spaghetti Squash Ole

Prep Time5 mins
Cook Time45 mins
Course: Main Course
Cuisine: American
Keyword: Spaghetti Squash Ole
Servings: 4
Calories: 369kcal


  • 4 cup Spaghetti Squash
  • 1 pound turkey, ground
  • 1/2 medium onion
  • 1 clove garlic
  • 1/2 teaspoon cornstarch
  • 1 cup tomato sauce
  • 2/3 cup tomato juice, canned, without salt added
  • 1 cup Corn with red and green peppers, canned, solids and liquids
  • 2 teaspoon chili powder
  • 1/2 teaspoon oregano, dried
  • 2 ounce Monterey Jack cheese


  • Preheat oven to 375 degrees.
  • Halve the spaghetti squash lengthwise and remove seeds. Place, cut side down, on a baking sheet. (You will use all of a 2 1/2-3 pound squash.)
  • Bake in the oven for 45-50 minutes or till tender.   Use a fork to shred and separate the spaghetti squash into strands.
  • Meanwhile, for sauce, in a large skillet cook ground turkey, chopped onion, and minced garlic til meat is no longer pink and onion is tender.
  • Stir in 1/2 teaspoon of cornstarch. Stir in tomato sauce, tomato juice, corn, chili powder, and oregano.   Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more.
  • To serve, spoon meat mixture over spaghetti squash and top with shredded cheese.


Calories: 369kcal | Carbohydrates: 34g | Protein: 30g | Fat: 15g | Sodium: 721mg | Fiber: 6g | Sugar: 10g