Stuffed spaghetti squash

"Spaghetti squash stuffed with spicy turkey, creamy cheeses, and savory garlic. A healthy-ish comfort meal."
-- @shelbyykhan
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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 2

Recipe Card


  • 1 spaghetti squash
  • 1 tbsp olive oil
  • 1 pound ground turkey
  • 1 small chopped yellow onion
  • 3 chopped cloves garlic
  • 2 teaspoons chili crisp oil (i used Trader Joe's chili onion crunch)
  • 1 tbsp tomato paste
  • 1 cup veggie stock
  • 1 teaspoon chopped basil
  • 1 teaspoon chopped green onion
  • 1/2 cup ricotta cheese
  • 1/2 cup half&half or cream
  • 1/2 cup shredded asiago cheese
  • 1 tbsp gluten free bread crumbs
  • salt and pepper to taste


  • Step 1

    Heat olive oil in a skillet. Once oil is shimmering, add turkey and break up with spatula. Add chili oil (chili onion crunch from Trader Joe's in my favorite! But you can get something similiar on amazon, and in the international section of most groceries!) Cook turkey to brown all over, maybe 5 minutes.

  • Step 2

    Add onion and garlic, and cook for another five minutes. While that's cooking, poke a few holes in your spaghetti squash with a fork. Place in the microwave for three minutes, and let it cool down enough for you to comfortably touch it.

  • Step 3

    While squash is cooling, in a medium bowl... mix together ricotta, half&half, basil and green onion. Salt and pepper to taste. Fold in asiago (or parmesan) cheese.

  • Step 4

    Add tomato paste to turkey in skillet. Stir to coat. Add veggie stock, and allow to simmer to thicken slightly. Preheat oven to 425.

  • Step 5

    Slice the squash in half lengthwise. Scoop out seeds, and discard. Season with salt and pepper, and sprinkle a little of your remaining asiago into the base of the squash. Drizzle with olive oil.

  • Step 6

    Turn the heat off the skillet and stir in the cheese mixture.

  • Step 7

    Spoon the filling evenly into each half of the squash. Top with bread crumbs, and drizzle with olive oil. Bake for 40-45 minutes, until tops are golden brown. Top with additional copped basil.

  • Step 8

    Allow squash to cool fpr at least five minutes, and then use a fork to scrape the sides of the squash into the filling, creating all the "noodle" like strands, and covering with the sauce.