Go Back
–+ servings
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!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 Servings

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

Nutrition

Serving: 1Serving | Calories: 845kcal | Carbohydrates: 48g | Protein: 78g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 191mg | Sodium: 1012mg | Potassium: 1597mg | Fiber: 10g | Sugar: 18g | Vitamin A: 5159IU | Vitamin C: 94mg | Calcium: 674mg | Iron: 5mg
QR Code linking back to recipe