STUFFED SPAGHETTI SQUASH

spaghetti squash boat stuffed with ground turkey and veggies, topped with mozzarella cheese and fresh chopped parsley
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Looking for a cozy, low-carb meal that’s big on flavour? This Stuffed Spaghetti Squash is loaded with smoky ground turkey, melty cheese, and veggies—it’s basically comfort food heaven without all the carbs!

Those of you under the impression that being on a low carb or keto diet sucks and that there’s nothing worse in the whole entire world OBVIOUSLY hasn’t let me cook for them while on said diets. Since the boyfriend and I actually find ourselves on the keto diet quite often, I absolutely refuse to make it boring.

I’m talkin’ dishes like these super flavourful garlic parmesan chicken wings or these crispy keto french fries that could seriously fool absolutely anyone into thinking that they’re the real thing. Eating keto or low carb might sound like it’s limited, but trust me, with some preparation and some thought, you won’t even miss eating carbs. I promise.

ground turkey stuffed spaghetti squash boats with mozzarella and fresh chopped parsley on a parchment lined baking sheet, forks and knives around with spices

Now, not only is this ground turkey (and all the fixin’s) stuffed spaghetti squash low carb and keto friendly, but it’s super easy to make and tastes downright delicious. It’s loaded to the brim with veggies, seasoned to absolute perfection, and is the cozy meal you deserve on your chilly Friday night in.

My favourite part about this stuffed spaghetti squash recipe though, is that the shell acts as a bowl so you can just serve it up as is! So cute, right?! SO loaded. Super cheesy. And SO cozy. Aka you need to add it to your must make list (we all have one of those, right?!) ASAP!

INGREDIENTS YOU’LL NEED TO MAKE GROUND TURKEY STUFFED SPAGHETTI SQUASH

ingredients for stuffed spaghetti squash - spaghetti squash, bell pepper, onions, garlic, spinach, olive oil, salt, pepper, italian seasoning, chili flakes, smoked paprika, parsley, parmesan, mozzarella
Complete list of ingredients and amounts can be found in the recipe card below.

Here’s a cozy, low-carb dinner that’s absolutely brimming with flavour: stuffed spaghetti squash. With savoury ground turkey, smoky paprika, gooey cheese, and fresh veggies, this is a dinner the whole family is going to love! Here’s what you’ll need to make it in a little bit more detail:

  • Spaghetti Squash: The ultimate low-carb pasta swap! When roasted, its flesh separates into spaghetti-like strands that soak up all the delicious flavours of the filling.

  • Ground Turkey: Lean and packed with protein, ground turkey is a lighter alternative to beef and pairs perfectly with the smoky paprika and Italian spices. However, with that being said, feel free to use your favourite ground meat instead. Beef, pork, chicken, or lamb all make great options.

  • Bell Pepper: Adds a touch of sweetness and a pop of colour. Plus, it has vitamins like A and C for a healthy boost. I used red bell pepper in this recipe. However, feel free to use whichever colour you hand on hand or prefer.

  • Spinach: A powerhouse green that’s full of iron, calcium, and antioxidants, giving this dish some leafy goodness and an extra boost of nutrition. You can swap it out for kale instead if you prefer!

  • Onions and Garlic: The classic duo that brings depth and savoury flavour to any dish. Am I right? They help create a flavourful base for the ground turkey filling.

  • Parmesan Cheese: This aged cheese adds a nutty, salty kick that balances the savoury filling.

  • Mozzarella Cheese: Melts beautifully and makes the top of the stuffed squash deliciously gooey and bubbly.

  • Smoked Paprika: One of my favourite spices! It adds a warm, smoky flavour to the dish that pairs perfectly with the turkey and veggies. It’s what gives this stuffed spaghetti squash that cozy fall vibe!

  • Italian Seasoning: A pinch of Italian seasoning adds herby flavour that takes the filling over the top. All out? Try making your own homemade Italian seasoning from scratch with a few basic pantry spices!

  • Olive Oil, Salt, and Pepper: The essentials for roasting and seasoning, letting all the flavours shine! You can use a different oil (such as avocado) instead, if you prefer.

  • Red Pepper Flakes (optional): Adds a little bit of a spicy kick to the dish.

  • Fresh Parsley (optional): Adds a pop of colour and a light, herbaceous flavour that brightens up the dish. Perfect for garnish!
side view of stuffed spaghetti squash topped with melted mozzarella and freshly grated parmesan, another one in the back ground

HOW TO MAKE STUFFED SPAGHETTI SQUASH (KEY TIPS)

forkful of spaghetti squash, ground turkey and veggies, over a stuffed half on a plate

You can find full instructions for how to make this healthy recipe for stuffed spaghetti squash in the recipe card down below, but here are a few quick tips to keep in mind:

  • Roast the squash cut side down. Roasting the squash cut-side down helps it cook faster and retain moisture. It also lets the flesh caramelize slightly, enhancing the flavour.
  • Don’t overcook it. Check your squash after 30 minutes to avoid overcooking; it should be tender but not mushy. This keeps the “spaghetti” strands firm and slightly al dente for a better texture.
  • Use a fork to gently separate the strands. When the squash is cooked, use a fork to fluff up the strands. This helps create that “spaghetti” effect, making the squash easier to mix with the filling.
  • Season the filling well. Ground turkey can be mild, so don’t skimp on the seasonings. Smoked paprika, garlic, and Italian seasoning bring out the flavour, so season generously and taste as you go adding more if needed to suit your taste.
  • Let the filling cool slightly before adding cheese. Allowing the filling to cool for a minute before adding the parmesan will help it melt evenly without making the mixture greasy.
  • Top with extra cheese for a golden, bubbly finish! A little extra mozzarella on top will give your stuffed squash that perfect, gooey, golden layer. Broil it for the last few minutes for an even more appetizing finish! EXTRA TIP: Some chopped fresh parsley sprinkled right on top gives the final dish a beautiful pop of colour!
hand lifting some spaghetti squash out of a half stuffed with cheese, ground turkey and veggies
FAQ

FREQUENTLY ASKED QUESTIONS

DO YOU HAVE TO CUT SPAGHETTI SQUASH IN HALF BEFORE COOKING IT?

Yes, cutting spaghetti squash in half before cooking is the way to go if you want that perfect “spaghetti” texture. When you halve it, the squash cooks more evenly and in less time. Plus, roasting it cut-side down gives a nice caramelized edge and helps soften the flesh for easy scooping. You can cook it whole, but halving is the trick for the best flavour and texture!

WHY IS MY BAKED SPAGHETTI SQUASH WATERY?

A watery baked spaghetti squash is usually caused by either overcooking or not allowing the squash to release its moisture. Spaghetti squash naturally has a high water content, so if you cook it too long, it releases extra liquid, which can make the strands soggy.

To avoid this, try roasting it cut-side down and checking for doneness after about 30 minutes. Also, after cooking, let the squash cool slightly and use a fork to gently fluff the strands, which helps release any extra moisture before adding your fillings.

IS SPAGHETTI SQUASH SUPPOSED TO BE CRUNCHY OR SOFT?

Spaghetti squash should be tender and slightly firm, but not crunchy when it’s cooked. The ideal texture is soft enough to easily scrape into spaghetti-like strands with a fork while still maintaining a bit of bite, similar to al dente pasta. If it’s too crunchy, it may not be fully cooked; if it’s mushy, it might be overcooked. The key is to roast it just long enough to soften the flesh while keeping the strands intact for the best texture in your dishes. Again, start checking at the 30 minute mark (and then every 5 minutes after that) for best results.

DOES SPAGHETTI SQUASH FILL YOU UP?

Yes, spaghetti squash can definitely fill you up! It’s high in fiber, which helps promote a feeling of fullness and supports healthy digestion. Plus, it’s low in calories, making it a great base for hearty, nutrient-rich meals. When paired with protein and healthy fats, like the ground turkey and cheese in the stuffed spaghetti squash recipe, it creates a balanced dish that satisfies hunger without weighing you down. This combination makes it an excellent choice for those looking to enjoy a filling meal without the carbs typically associated with traditional pasta.

DOES SPAGHETTI SQUASH REHEAT WELL?

Yes, spaghetti squash reheats well, making it a great option for leftovers! To store, allow the cooked spaghetti squash to cool completely, then place it in an airtight container in the refrigerator. It can last for about 3 to 5 days. When you’re ready to enjoy it again, simply reheat the squash in the microwave or oven. If you’re reheating a stuffed spaghetti squash, cover it with foil to prevent drying out and heat it in the oven at 350°F (175°C) until warmed through. Just be cautious not to overheat, as this can cause the squash to become mushy.

hand with a fork in a spaghetti squash boat stuffed with cheese, veggies, and ground turkey

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spaghetti squash boat stuffed with ground turkey and veggies, topped with mozzarella cheese and fresh chopped parsley

STUFFED SPAGHETTI SQUASH

Looking for a cozy, low-carb meal that’s big on flavour? This Stuffed Spaghetti Squash is loaded with smoky turkey, melty cheese, and veggies—it's basically comfort food heaven without all the carbs!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Italian, Mediterranean
Servings 2 Servings
Calories 845 kcal

Ingredients
  

  • 1 large Spaghetti Squash
  • 1 pound Ground Turkey
  • 1 Red Bell Pepper diced
  • 1 cup Spinach chopped
  • 1 small Onion finely chopped
  • 2 Cloves Garlic minced
  • ½ cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Italian Seasoning
  • 1 tsp Smoked Paprika
  • ½ tsp Red Pepper Flakes (optional, for heat)
  • Salt and Pepper to taste
  • Fresh Parsley (optional, chopped, for garnish)

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil, and season with salt and pepper.
    two spaghetti squash halves seasoned with salt, pepper, and olive oil on an aluminum foil lined baking sheet
  • Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is fork-tender. Set aside to cool slightly
    two halved spaghetti squash boats seasoned with salt and pepper face down on an aluminum baking sheet
  • While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and cook for about 3 minutes until they soften.
    diced white onions sauteeing in a wok
  • Add the garlic and diced red bell pepper, and sauté for another 3-4 minutes.
    diced red bell peppers, garlic, and onions cooking in a wok
  • Stir in the ground turkey, breaking it up with a spoon, and cook until browned and fully cooked through, about 6-8 minutes. Season with Italian seasoning, smoked paprika, red pepper flakes (if using), salt, and pepper.
    ground turkey, red bell pepper, and diced white onion cooking in a wok
  • Once the turkey is cooked, stir in the chopped spinach. Cook until the spinach wilts, about 2-3 minutes.
    ground turkey, chopped red bell pepper, onions, and spinach cooking in a wok
  • Remove the pan from heat and stir in the parmesan cheese.
    ground turkey, chopped spinach, and red bell pepper in a wok topped with freshly grated parmesan cheese
  • Using a fork, scrape the inside of the roasted spaghetti squash to create spaghetti-like strands. Leave them inside the squash halves.
    two cooked spaghetti squash halves with the flesh in strands on an aluminum foil lined baking sheet
  • Spoon the turkey mixture evenly into the squash halves and gently mix with the squash strands.
    two cooked spaghetti squash boats stuffed with red bell pepper, spinach, and ground turkey on an aluminum foil lined baking sheet
  • Top each half with shredded mozzarella cheese.
    two halves of spaghetti squash stuffed with ground turkey and veggies, topped with grated (unmelted) mozzarella cheese
  • Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley, and serve hot!
    two spaghetti squash boats stuffed with ground turkey and veggies, topped with melted cheese

Video

Nutrition

Serving: 1ServingCalories: 845kcalCarbohydrates: 48gProtein: 78gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.04gCholesterol: 191mgSodium: 1012mgPotassium: 1597mgFiber: 10gSugar: 18gVitamin A: 5159IUVitamin C: 94mgCalcium: 674mgIron: 5mg
Keyword fall dinner ideas, fall recipes, ground turkey, keto, keto dinner, low carb, mozzarella cheese, spaghetti squash, spaghetti squash boats, squash, stuffed spaghetti squash
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