Spaghetti Squash Ole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 384.6
  • Total Fat: 10.8 g
  • Cholesterol: 83.8 mg
  • Sodium: 618.4 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 6.5 g
  • Protein: 29.8 g

View full nutritional breakdown of Spaghetti Squash Ole calories by ingredient
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Originally called for lean ground beef, regular tomato sauce and Monterey Jack cheese. Originally called for lean ground beef, regular tomato sauce and Monterey Jack cheese.
Number of Servings: 4


    1 2 1/2 - 3 pound spaghetti squash
    1 pound lean ground turkey (93/7)
    1/2 cup chopped onion
    1 clove garlic, minced
    1/2 tsp cornstarch
    1 8 oz can tomato sauce - no salt
    2/3 cup tomato juice
    1 11 oz can Green Giant Mexicorn, drained
    2 tsp. chili powder
    1/2 tsp. dried oregano, crushed
    1/2 cup Kraft 2% Mexican Style Four Cheese


Halve spaghetti squash lengthwise and remove seeds. Place cut side down on baking sheet. Bake 45 - 50 minutes at 350 degrees, or until tender.

Use fork to shred and seperate the spaghetti squash into strands.

Meanwhile, for sauce, in large skillet cook turkey, onion, and garlic until meat is no longer pink and onion is tender.

Stir in 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 cheese.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PERKYDEBI.

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