Turkey Spaghetti Squash Bake
Cheesy, saucy, and satisfying — this Turkey Spaghetti Squash Bake is cozy comfort with a healthy twist.
When comfort food calls but you still want to keep things light and nourishing, this Turkey Spaghetti Squash Bake is the answer. It’s hearty and bubbling with flavor — everything you love about classic baked pasta, minus the heaviness.
The roasted spaghetti squash strands take on that beautiful golden color and mild sweetness, making the perfect “noodle” base for a savory turkey and marinara sauce. Add a generous sprinkle of melty mozzarella on top, bake until it’s hot and bubbling, and you’ve got yourself a cozy, protein-packed dinner that feels indulgent but keeps things balanced.
To finish, a pat of butter melts into the cheese for richness, and a handful of microgreens adds that final fresh, bright touch — because even comfort food deserves a little green glamour.
Why You’ll Love this Turkey Spaghetti Squash Bake
- Naturally gluten-free and low-carb comfort food
- Packed with protein and fiber — satisfying but not heavy
- Melty, cheesy, saucy goodness without the pasta
- Family-friendly and perfect for meal prep
- Quick and easy — minimal ingredients, maximum flavor
Turkey Spaghetti Squash Bake
Ingredients
- 2 spaghetti squash
- 1 lb ground turkey
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp onion powder
- ½ tsp oregano, dried
- 1 jar marinara sauce, I love Raos!
- 1½ cups mozzarella , shredded
- Microgreens, parsley and butter, for topping
Instructions
- Roast the Squash: Preheat oven to 400°F. Slice each spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with olive oil, salt, and pepper. Place them cut-side down on a parchment-lined baking sheet and roast for about 35–40 minutes, or until tender.
- While the squash is roasting, make the turkey sauce. Heat a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon. Stir in salt, garlic, onion powder, and oregano. Once fragrant, pour in the marinara sauce and simmer for about 10 minutes.
- Flip the roasted squash halves cut-side up and use a fork to gently loosen the strands. Spoon the turkey sauce evenly into each squash half and top generously with mozzarella cheese.
- Return the spaghetti squash to the oven and bake for 10–15 minutes, until everything is hot, bubbly, and the cheese is melted and golden.
- Garnish with more salt to taste, a pad of butter, microgreens and/or fresh parsley. Serve warm and dig in!
Nutrition per Serving
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
