Stuffed spaghetti squash halves with savory filling
Spaghetti Squash Boats
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Servings
2
2 squash halves
Difficulty
Easy
Cost
Budget
$
Spaghetti Squash Boats
Stuffed spaghetti squash halves with savory filling
★4.8(18)
Roasted spaghetti squash halves filled with seasoned turkey, marinara, and melted cheese. A fun, low-carb twist on stuffed pasta shells.
10m
Prep Time
50m
Cook Time
60m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Spaghetti squash makes a naturally low-carb bowl that you can stuff with just about anything. Roasting it cut-side down keeps the strands tender while the skin crisps slightly.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 medium spaghetti squash, halved and seeded
- 1/2 lb ground turkey
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella
- 2 tbsp olive oil
- Salt, pepper, and Italian seasoning
Instructions
- 1
Preheat oven to 400°F. Brush squash halves with olive oil, season, and place cut-side down on a baking sheet.
- 2
Roast for 40 minutes until tender when pierced with a fork.
- 3
While squash roasts, brown turkey in a skillet and stir in marinara sauce. Simmer 10 minutes.
- 4
Scrape squash strands with a fork, keeping them in the shell. Top with turkey mixture and mozzarella.
- 5
Broil for 2-3 minutes until cheese is bubbly and golden. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Ground turkeyGround chicken or lean beef
Any ground protein works well here
Marinara saucePesto or Alfredo
Changes the flavor profile entirely—both are delicious
Tips & Storage
Pro Tips
Pierce the squash with a knife a few times before cutting to make halving easier.
Add a handful of spinach to the turkey filling for extra greens.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until heated through.
Nutrition Facts
Per serving (65mg) · 2 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates18g
Fat22g
Fiber520mg
Sugar4g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I know when the squash is done?
- A fork should easily shred the flesh into strands with no resistance.
- Can I make these vegetarian?
- Swap turkey for sautéed mushrooms and black beans.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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