Ground Turkey Spaghetti Squash
If you’re looking for a satisfying low-carb meal then look no further! This spaghetti squash is stuffed with ground turkey, spices, salsa, and cheese. It’s so easy and good!
Love spaghetti squash? Try our twice-baked spaghetti squash with artichokes, spinach, and four kinds of cheese.
Cozy Up to This Low-Carb Meal
We’re no strangers to stuffed vegetable recipes, everything from ground turkey stuffed peppers or chicken stuffed zucchini makes the best low-carb meals!
Spaghetti squash is one of those secret vegetables that, when cooked, has the texture and appearance of spaghetti strands. So the possibilities of what you can do with it are endless!
For this tex-mex inspired meal, spaghetti squash is stuffed with a perfectly seasoned meat mixture, fresh jalapeño, jarred salsa, and salty cheese.
It serves well topped with cilantro lime crema, pico de gallo, and guacamole. Also, don’t forget a delicious side, such as our easy slaw recipe!
- spaghetti squash
- ground turkey
- yellow onion
- jarred salsa
- tomato paste
- ground cumin
- ground oregano
4 Easy Steps to Perfectly Cooked Spaghetti Squash
The secret to perfectly cooked spaghetti squash? It’s all in the method! My favorite method guarantees tender and delicious squash with minimal moisture. It’s really easy too! Here’s how:
- Nuke it. Before cutting the squash in half, first, nuke it in the microwave. It slightly softens, making slicing easier. Simply place the squash into the microwave and cook on high for 3 minutes.
- Cut in half lengthwise. Slightly cool the squash just enough to handle, and using a very sharp knife, slice from the stem to the end base. Then, scoop out the seeds.
- Go light on the olive oil. Next, drizzle the inside of the squash lightly with olive oil, and sprinkle with salt and pepper. If you add too much oil and too much salt, the squash can be watery.
- Bake cut side down. Place the squash cut side down on a baking sheet and bake at 425 F for 30-40 minutes.
That’s it! Once it’s roasted and cool enough to handle, use a fork to scrape the strands. Leave the strands inside the squash.
How to Make Ground Turkey Spaghetti Squash
While the squash is roasting, prepare the filling:
- In a large skillet over medium-high heat, cook ground turkey until no longer pink. Stir in onion and jalapeño. Cook until soft. Then, stir in garlic and cook just until fragrant.
- Add salsa, tomato paste, and spices. Bring to a simmer. Reduce heat to medium and cook for a few minutes. Turn off the heat and stir in the cilantro.
- Divide the mixture evenly between the squash halves. Top with shredded cheese, and broil for a few minutes until the cheese is melted.
This spaghetti squash with ground turkey is a delicious main meal. Pair it with a salad or a vegetable side dish for a complete meal. Here are a few of our favorites:
The easiest way to store leftover ground turkey spaghetti squash is to scoop out everything out of the squash halves into an airtight container. Discard the squash shells. Store covered in the refrigerator for up to 3 days.
Ground chicken is a great lean protein substitute but you can also use Italian sausage or even ground beef if you prefer.
There are different methods for cooking spaghetti squash. Our preferred method is baking the squash cut sides down in the oven at 425F for 30-40 minutes.
Do not overseason or overcook the squash so it doesn’t turn mushy. Rub the inside of the squash with little olive oil, and sprinkle lightly with salt and pepper. If you add too much oil and too much salt, the squash can be watery. Place the squash cut side down on the baking sheet and bake for 30-40 minutes or until tender. Smaller squash will require less time to cook.
More Squash Recipes
- Lentil and Butternut Squash Chili
- Butternut Squash and Cranberry Quinoa Salad
- Kale Salad with Butternut Squash and Cranberries
- Chicken Stew with Butternut Squash
Ground Turkey Spaghetti Squash
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 4-6 1x
- Category: Main
- Method: Baked
- Cuisine: American
If you’re looking for a satisfying low-carb meal then look no further! This spaghetti squash is stuffed with ground turkey, spices, salsa, and cheese. It’s so satisfying and good!
- 1 spaghetti squash, about 3 lbs.
- Olive oil
- Kosher salt and black pepper
- 2 Tbsp. olive oil
- 12 oz. ground turkey
- 1 medium onion, diced
- 1 jalapeno, seeded + finely chopped
- 2 garlic cloves, minced
- 1 (16 oz.) jar mild tomato salsa
- 1 Tbsp. tomato paste
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. dried oregano
- 1/2 tsp. kosher salt, plus more to taste
- 1/2 cup fresh chopped cilantro
- 1 cup shredded Monterey Jack cheese
- Black pepper, to taste
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Using a sharp knife, cut the squash in half lengthwise from stem to the end base. To make cutting a little easier, you can first nuke the squash in the microwave for about 3 minutes. Scoop out the seeds and discard them.
- Rub the inside of the squash with little olive oil, and sprinkle lightly with salt and pepper. If you add too much oil and too much salt, the squash can be watery. Place the squash cut side down on the baking sheet and bake for 30-40 minutes or until tender.
- Cool just enough to handle and using a fork, scrape the inside of the squash into long strands. Leave the strands inside the squash.
- While the squah is roasting, prepare the filling. Heat oil in a large skillet over medium-high heat. Add ground turkey and cook until no longer pink, about 4-5 minutes, stirring frequently.
- Add onion and jalapeno, and cook until soft, about 3-4 minutes. Stir in garlic and cook just until fragrant.
- Add salsa, tomato paste, cumin, oregano, and salt. Season with black pepper, to taste. Bring to a simmer, reduce heat to a medium, and cook for 2-3 minutes or just until heated through and well blended. Turn off heat and stir in cilantro.
- Divide the meat mixture evenly between the squash halves. Top with shredded cheese, and broil for a few minutes until the cheese is melted.
- Leftovers: Scoop out the filling out of the squash halves into an airtight container and discard the squash shells. It will keep stored in the refrigerator for up to 3 days.
- Serving Size:
- Calories: 407
- Sugar: 10.4 g
- Sodium: 1352.3 mg
- Fat: 24.7 g
- Carbohydrates: 22.2 g
- Protein: 28.4 g
- Cholesterol: 88.1 mg
Keywords: stuffed squash, fall, low-carb