Stuffed Spaghetti Squash
This stuffed spaghetti squash brings all the cozy Italian flavors you crave in a lighter, veggie-forward package. Tender squash strands get tossed with seasoned ground turkey, tangy marinara, and creamy ricotta, then stuffed back into the shells and topped with golden, crispy breadcrumbs. It’s naturally low-carb, takes just 35 minutes start to finish, and makes an impressive weeknight dinner that’s actually doable when you’re short on time. And surprisingly, my kids adored this meal and now ask for it!
Cozy Italian flavors in a veggie-forward package.
I came up with this recipe back when I had gestational diabetes and needed to shift the macronutrients in my meals a bit. It’s lower in carbs, but still super satisfying.
When I originally wrote this recipe back in 2017 (!!), I added arugula to the spaghetti squash mixture, but this time around I wanted it to be more of an optional addition so we put a few handfuls over it and gave it some flavor with a bit of olive oil and flaky salt. I was excited to bring it back to see what my family thought and spoiler, they loved it! It’s…
🍂 Naturally low-carb: All the comfort of pasta night without the actual pasta.
🦃 Packed with protein: Between the ground turkey, ricotta, and cheese, this meal is loaded with satisfying protein.
⏱️ Ready in 35 minutes: The microwave shortcut means no hour-long oven roasting.
🥖 Crispy breadcrumb topping: I love a golden, crunchy layer that takes it from simple to special.
👨👩👧👦 Family-friendly: My kids adored this meal and have been requesting that we have it again soon!
You’ll also want to try my classic spaghetti and meat sauce, skillet chicken parm, and ground turkey stroganoff next time.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring these spaghetti squash boats to the dinner table: spaghetti squash, olive oil, ground turkey (not the 99% fat-free kind), fresh garlic, Italian seasoning, crushed fennel seeds (they give that Italian sausage flavor), red pepper flakes, marinara sauce, whole milk ricotta cheese, shredded Italian cheese blend, panko breadcrumbs, and baby arugula for serving.
Emily’s Tips & Tricks
- Pro tip: Don’t skip piercing the squash before microwaving. Those fork holes let steam escape so the squash doesn’t explode in your microwave – you don’t want to skip this step!
- Feeding kids without pressure: Serve the meal with a few sides you know your kids will eat if they aren’t into the main meal. Spaghetti squash was a new food for my kids, so I served the meal with milk, fruit, and garlic bread. This way if they didn’t eat any of the main dish, they would still have a pretty balanced meal.
- Variations: Swap the turkey for Italian sausage if you want more richness, or use ground chicken for an even lighter version. Add sautéed mushrooms or bell peppers to the turkey mixture for extra vegetables.
- Additions: We love to add a handful or two of fresh arugula – some of us ate it on the side, and some right with the Italian spaghetti squash.
Stuffed Spaghetti Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Italian
- Diet: Diabetic
Description
Spaghetti squash is stuffed full of healthy, tasty ingredients: ground turkey meat, homemade sauce, fresh arugula, and a sprinkle of Italian cheese. Cozy, filling, and SO satisfying.
Ingredients
- 2 small to medium spaghetti squash, about 4–5 lbs.
- 2 Tbsp. olive oil (divided)
- 1 tsp. sea salt
- 1 lb. ground turkey, not 99% fat-free
- 3 cloves garlic, minced
- 1 tsp. Italian seasoning
- 1/2 tsp. fennel seeds, crushed
- 1/4 tsp. red pepper flakes
- 1/2 tsp. sea salt
- 1 15.5–oz. jar marinara sauce
- 1/2 cup whole milk ricotta cheese
- 1 cup shredded Italian cheese blend
- 1/2 cup panko breadcrumbs
- 1 Tbsp. olive oil
- salt and black pepper
- 5 oz. baby arugula
Instructions
- Preheat oven to 375 degrees F. Using a fork, prick holes all over the squash. Microwave for 4 minutes, then let it cool slightly until you can handle it safely.
- Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Season the cut sides with 1 tablespoon of the olive oil, salt, and pepper. Place squash halves, cut-side down, on a large microwave-safe plate. Pour 1/2 cup of water onto the plate and microwave for 5 minutes. Check if the strands easily pull away from the skin with a fork. If not fully tender, continue microwaving in 2-minute intervals until done.
- While the squash cooks, heat a large skillet over medium-high heat. Add the ground turkey, breaking it up with a spatula. Add the garlic, Italian seasoning, fennel seeds, red pepper flakes, and salt to the turkey. Cook for 5-6 minutes until the turkey is cooked through and starting to brown.
- Reduce the heat to medium-low and add the marinara sauce. Stir and let simmer for 2-3 minutes. Remove from the heat and stir in the ricotta cheese until well combined.
- When the squash is done, use a fork to scrape the flesh into strands, leaving the skins intact. Add the squash strands to the turkey mixture and Italian cheese blend. Stir everything together until combined.
- Place the empty squash skins on a rimmed baking sheet. Divide the filling between the squash halves, mounding it generously.
- In a small bowl, combine the panko breadcrumbs and the remaining 1 tablespoon of olive oil. Sprinkle this mixture over the stuffed squash halves. Bake for 10-12 minutes until the cheese is melted and the breadcrumb topping is golden brown.
- Remove from oven and cut in half to serve if necessary.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat whole stuffed squash halves in a 350°F oven for 15 minutes until warmed through.
Ingredients: Use your favorite marinara sauce.
Prep ahead: You can cook and stuff the squash up to 24 hours in advance. Cover tightly with foil and refrigerate, then add the breadcrumb topping and bake when ready to serve (add 5 extra minutes to the bake time if going straight from the fridge).
Serve with: These stuffed squash boats are hearty enough to stand alone, but a simple arugula salad with lemon vinaigrette (or just olive oil!) and some Italian bread or garlic bread are great additions.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and over 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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