Stuffed Spaghetti Squash

I love roasted vegetables and warm, comforting meals during this time of the year. Try my stuffed spaghetti squash recipe this winter season and let me know what you think! I know I’ll have this meal on repeat every week until the weather warms up again!



  • 1 large spaghetti squash
  • 1 lb lean ground turkey
  • 1 14.5oz can diced fire roasted tomatoes
  • 1 6oz can tomato paste
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp basil
  • 1/2 tbsp oregano
  • 1/4 tsp crushed red pepper flakes
  • Olive oil for cooking


Preheat oven to 400º. Cut spaghetti squash vertically and scoop out all of the seeds. Season the inside of the squash with olive oil, salt, and black pepper as desired. Place the halves face down on a tin foil lined baking sheet. Roast at 400º for 40-50 minutes. While the squash is roasting, cook the lean ground turkey in about 2 tablespoons of olive oil on medium to high heat on the stove top until the meat is cooked and there is no pink color left. While cooking the meat, combine tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes in a large sauce pan. Stir and allow to simmer. Once meat is cooked, add the turkey to the sauce pan and stir to combine the sauce and meat. Leave on low heat until the squash is finished. After 40-50 minutes, remove the squash from the oven, flip the halves over, and begin shredding the squash with a fork inside the skin. The squash will shred very easily. Add meat sauce inside the squash or scoop the squash into a bowl to serve with the meat sauce. Enjoy!

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