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Baked Spaghetti Squash Recipe

  November 7, 2013  |    #Live Fabulously

A reader asked about our baked spaghetti squash recipe.  It’s a combination of recipes we found online.  The Guardian UK deemed spaghetti squash as this falls “must have” ingredient and for good reason.  It’s a low carb, low calorie (42 calories per cup), fibrous alternative to pasta loaded with folic acid, vitamin A, potassium and beta carotene.

We made this pan two weeks ago for dinner, then had leftovers that lasted through the early part of this week.  It saved us a lot of cooking.  Also, on Sunday night, we were almost tempted to get Chipotle, but decided to go with a healthier option we already had.  If this wasn’t in the fridge, we would’ve wasted money and calories.  Below is our hodge-podge recipe.


  • 1
    large spaghetti squash (3-4 lbs)
  • 1 lb
    ground turkey
  • 2
    cups sliced mushrooms
  • 1
    green pepper
  • 1
    medium, chopped onion
  • 6
    cloves of garlic
  • ½ cup
    chopped, pitted olives
  • 1
    jar red pasta sauce
  • 2
    table spoons, dried Italian seasoning
  • Salt
    and pepper to taste
  • 1
    table spoon olive oil
  • Parmesan
  • 1 box
    of Zinfandel by Bota Box


  1. Have
    a sip of wine.
  2. Halve
    squash crosswise; remove seeds.  Salt and
    pepper the inside of each.  Place cut-side down in 1 inch of water in a rectangular baking dish.  Cover with tinfoil.  Bake for one hour at 325 degrees F or until
    squash is tender when pierced with a fork. In a large skillet, brown ground
    turkey, mushrooms, green pepper, onion and garlic over medium heat until turkey
    is no longer pink (but not too brown); stir to break up turkey.  Salt and pepper to taste.  Add one tablespoon of dried, Italian
  3. Have
    sip of wine.
  4. Preheat
    oven to 350 degrees F.  Scrape pulp from
    squash into a baking dish coated with olive oil (about a tablespoon).  Spread half the squash in the dish.  Add the turkey mixture and the olives.
    Sprinkle with half a table spoon of dried, Italian seasoning, salt and pepper.  Add the remaining squash, top with pasta
    sauce and add remaining dried, Italian season.
    Cover and bake for 30 minutes.
    Sprinkle with parmesan cheese.
    Bake for 5 more minutes.  Let
    stand for 10 minutes and serve with wine.
  5. Heck, have another sip before serving for dinner.

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