Baked Spaghetti Squash with Turkey Tomato Sauce


  • 1 tsp avocado oil and extra for brushing squash
  • Salt and pepper to taste
  • 1 spaghetti squash
  • 1 lbs ground turkey
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 can (15 oz) crushed tomatoes
  • 1 cup shredded cheese
  • chopped parsley for garnish


  1. Preheat oven to 400º F
  2. Cut squash in a half. Scoop out the seeds.
  3. Brush the inside of both halves of the squash with avocado oil. Season with salt and pepper.
  4. Place the two halves cut side down on a baking sheet.
  5. Roast the squash until tender, about 30 minutes. Allow several minutes to cool.
  6. Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash.
  7. Heat oil in a skillet on medium-high heat. Add onions and cook until translucent, 5-8 minutes.
  8. Stir in the minced garlic and cook for an additional 30 seconds.
  9. Add the ground turkey. Season with salt and pepper. Cook and mix until turkey is cooked through, 5-8 minutes.
  10. Stir in the crushed tomatoes and Italian seasoning. Bring to a simmer.
  11. Spread the tomato/turkey sauce evenly between the two squash halves.
  12. Sprinkle the cheese evenly between both halves.
  13. Bake until the cheese is melted, about 5 minutes.
  14. Garnish with chopped parsley. Serve immediately and enjoy!


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