Stuffed Spaghetti Squash with Ground Turkey and Vegetables Recipe
Introduction
Stuffed spaghetti squash is a delicious and healthy dish that makes a satisfying meal any night of the week. Roasted spaghetti squash halves are filled with a flavorful mixture of vegetables, seasoned meat or plant-based protein, and topped with melted cheese for the perfect comforting bite.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cooked ground turkey or chicken (or plant-based protein for a vegetarian option)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce (plus extra for serving)
- 1/2 cup shredded mozzarella cheese (or dairy-free cheese)
- Fresh basil for garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 30–40 minutes, or until the flesh is tender and easily shredded with a fork.
- Step 3: In a large skillet over medium heat, heat olive oil and sauté the onion and garlic until fragrant. Add the bell pepper and zucchini and cook until softened. Stir in the cooked ground turkey or chicken, Italian seasoning, salt, and pepper. Cook for an additional 2–3 minutes, then remove from heat and mix in the marinara sauce.
- Step 4: Once the squash is done roasting, use a fork to shred the flesh into spaghetti-like strands. In a large bowl, combine the shredded squash with the filling mixture and mix well.
- Step 5: Spoon the mixture back into the roasted squash halves and top with shredded mozzarella cheese.
- Step 6: Return the stuffed squash to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly. Serve warm and garnish with fresh basil if desired.
Tips & Variations
- For a vegetarian option, use cooked plant-based protein or skip the meat entirely and add extra vegetables like mushrooms or spinach.
- You can swap marinara sauce for a spicy arrabbiata for a kick of heat.
- Try topping with Parmesan cheese instead of mozzarella for a sharper flavor.
- If you prefer a softer squash, bake for a few minutes longer before stuffing.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave gently to avoid drying out the squash.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling ahead of time?
Yes, the filling can be made a day in advance and refrigerated. Bring it to room temperature before stuffing the squash for best results.
What can I substitute if I don’t have spaghetti squash?
Butternut squash or acorn squash can work as alternatives, though the texture will differ since they do not shred like spaghetti squash.
Print
Stuffed Spaghetti Squash with Ground Turkey and Vegetables Recipe
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
This Stuffed Spaghetti Squash recipe features tender roasted spaghetti squash filled with a savory mixture of sautéed vegetables, ground turkey or chicken, and marinara sauce, topped with melted mozzarella cheese. It’s a flavorful, wholesome dish perfect for a comforting dinner, with a vegetarian option available by substituting the protein.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Filling
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cooked ground turkey or chicken (or plant-based protein for vegetarian option)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese (or dairy-free cheese)
- Fresh basil, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30 to 40 minutes, or until the flesh is tender and easily shredded with a fork.
- Prepare the Filling: While the squash roasts, heat olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until fragrant. Add the diced bell pepper and zucchini and cook until softened. Stir in the cooked ground turkey or chicken, Italian seasoning, salt, and pepper, mixing well. Cook for an additional 2–3 minutes, then remove from heat and stir in the marinara sauce until well combined.
- Stuff the Squash: Once the spaghetti squash is roasted and cooled slightly, use a fork to shred the flesh into spaghetti-like strands. In a large bowl, combine the shredded squash with the prepared filling mixture, mixing well. Spoon the mixture back into the roasted spaghetti squash halves and top with shredded mozzarella cheese.
- Bake Again: Return the stuffed spaghetti squash halves to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven, garnish with fresh basil if desired, and serve warm with extra marinara sauce on the side.
Notes
- You can substitute the ground turkey or chicken with a plant-based protein such as crumbled tofu or tempeh for a vegetarian option.
- For a dairy-free version, use vegan mozzarella cheese or skip the cheese topping.
- Be careful when cutting the spaghetti squash as it can be tough; using a sharp knife is recommended.
- Allow the squash to cool for a few minutes after roasting to make shredding safer and easier.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: stuffed spaghetti squash, healthy dinner, baked spaghetti squash, ground turkey recipe, vegetarian stuffed squash, low fat meal, easy weeknight dinner
