Description

Looking for a delicious low-carb dinner idea that’s hearty, healthy, and packed with flavor? This *Savory Stuffed Spaghetti Squash* is your new go-to! Roasted spaghetti squash halves become edible bowls filled with seasoned ground turkey, fresh spinach, juicy cherry tomatoes, and melty mozzarella cheese. It’s a protein-rich, veggie-forward dish perfect for quick dinners, healthy lunches, or gluten-free meal prep. Whether you’re after a nutritious twist on comfort food or creative new dinner ideas, this easy recipe delivers big-time flavor with minimal effort.

Ingredients

1 large spaghetti squash (about 2.5 to 3 lbs)

1 tablespoon olive oil (plus extra for brushing)

Salt and freshly ground black pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1 small yellow onion, diced

2 cloves garlic, minced

1 pound ground turkey (or chicken)

2 cups fresh spinach, roughly chopped

1 cup cherry tomatoes, halved

1/4 cup chicken broth (or water)

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese (optional)

Fresh basil leaves, for garnish

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Instructions

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, brush insides with olive oil, and season with salt, pepper, and garlic powder. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.

2. While squash roasts, heat olive oil in a skillet. Add diced onions and cook for 3–4 minutes. Stir in garlic and cook for 30 seconds.

3. Add ground turkey, breaking it apart as it cooks. Season with Italian seasoning, salt, and pepper. Cook for 6–8 minutes until browned.

4. Stir in spinach and cherry tomatoes. Cook for 3–5 minutes until spinach wilts and tomatoes soften. Add broth, simmer for 2–3 minutes, then remove from heat.

5. Remove squash from oven and cool slightly. Fluff interior with a fork to form strands but leave them inside the shell. Divide turkey filling between the halves, gently mixing into the squash strands.

6. Sprinkle mozzarella and optional Parmesan cheese on top. Return to oven and bake for 8–10 minutes until cheese melts. Broil for 2–3 minutes for a golden top.

7. Let rest briefly. Garnish with fresh basil and serve warm, directly from the shells.

Notes

Don’t overcook the squash; it should be tender but still hold its shape.

Use freshly grated cheese for better melting and flavor.

You can make the filling in advance and refrigerate it for up to a day before baking.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking and Skillet Cooking
Cuisine: American

Nutrition

Serving Size: 1 stuffed half
Calories: 480
Sugar: 7g
Sodium: 540mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 36g
Cholesterol: 85mg