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!

For more squash recipes, try twice-baked spaghetti squash with artichokes, spinach, and four kinds of cheese.

stuffed spaghetti squash

Cozy Up to This Low-Carb Meal

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 recipe, spaghetti squash is stuffed with perfectly seasoned meat mixture, fresh jalapeño, jarred salsa, and salty cheese.

It serves well topped with cilantro lime crema, pico de gallo and guacamole. And if you’re looking to add in a delicious side, try this easy slaw recipe!

It’s a satisfying dinner that has it all, and it’s incredibly easy to make too!

Ingredients for Stuffed Spaghetti Squash

  • spaghetti squash
  • ground turkey
  • yellow onion
  • jalapeño
  • garlic
  • jarred salsa
  • tomato paste
  • ground cumin
  • ground oregano
  • cilantro
  • cheese
ingredients for stuffed spaghetti squash

4 Easy Steps to Perfectly Cooked Squash

The secret to perfectly cooked spaghetti squash? It’s all in the method! And my favorite method guarantees tender and delicious squash with minimal moisture. It’s really easy too! Here’s how:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

roasted spaghetti squash on a baking sheet

How to Make Stuffed 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.

spaghetti squash filling

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.

ground turkey filling in a skillet

Divide the mixture evenly between the squash halves. Top with shredded cheese, and broil for a few minutes until the cheese is melted.

stuffed spaghetti squash mexican

Storing Leftovers

My preferred method for storing leftover spaghetti squash is to scoop out the filling out of the squash halves into an airtight container. Discard the squash shells.

It stores easily for up to 3 days and reheats even easier this way!

spaghetti squash stuffed with meat

More Squash Recipes to Try:

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stuffed spaghetti squash

Tex-Mex Stuffed Spaghetti Squash

  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Main
  • Method: Baked
  • Cuisine: American

Description

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!


Ingredients

Units Scale

Squash

  • 1 spaghetti squash, about 3 lbs.
  • Olive oil
  • Kosher salt and black pepper

Filling

  • 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

Instructions

Squash

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. 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.  
  3. 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.
  4. Cool just enough to handle and using a fork, scrape the inside of the squash into long strands. Leave the strands inside the squash.

Filling

  1. 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. 
  2. Add onion and jalapeno, and cook until soft, about 3-4 minutes. Stir in garlic and cook just until fragrant.
  3. 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.
  4. Divide the meat mixture evenly between the squash halves. Top with shredded cheese, and broil for a few minutes until the cheese is melted.

Notes

  • 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.

Nutrition

  • 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