Spaghetti squash is such a versatile ingredient- low in carbs and packed full of nutrition. This creamy ground turkey spaghetti squash is actually quite simple to make with just a few ingredients. It is paired with a creamy, spicy sauce that’s packed with flavor.
I am Italian so I am very picky about my pasta! I love spaghetti squash because when cooked correctly it very closely resembles spaghetti.
If you’ve tried making it at home, only to have it be mushy and not stringy, then try this recipe out! I have been making spaghetti squash for a long time and have perfected the cooking process. It’s also not very hard to cut with my method, either!
Reasons to Make This Dish
- It’s One of the Easiest Spaghetti Squash Recipes: If cooking spaghetti squash seems daunting, this recipe is super simple with just a few ingredients. Plus, cutting it crosswise is much easier and requires no microwaving prior to cutting.
- It’s Low Calorie, Low Carb, and High Protein: Due to the simplicity of this dish, it’s ideal for a low carb, high protein optioin. Since it is lower in calories, I would recommend serving with some garlic bread or a salad.
Is Spaghetti Squash Really Healthy For You?
The answer is a resounding YES! Spaghetti squash is low in carbohydrates, with one cup equal to about 35 calories. Pasta compares at 220 calories per cup. This means you can eat a lot more of it and not feel bad about yourself. Or you can add a garlic breadstick to your meal without feeling the guilt. It can also be helpful for pasta lovers who are watching their blood sugar.
Spaghetti squash contains fiber, which helps to make you feel fuller for a longer period of time. It also contains potassium, calcium, manganese, B-Vitamins, Vitamin C, magnesium, and zinc. The antioxidants provided in the squash have been proven to help reduce the risk of many chronic diseases!
The Best Way to Cut and Cook a Spaghetti Squash
After many cooking attempts, I have learned to cut the squash in half (see picture) instead of lengthwise. It is not only easier to cut, but creates the perfect al dente strands JUST like spaghetti!
Cook the squash on 400 degrees F for 40 minutes, 50 minutes if you find they are too “al dente”. Take a look at those beautiful “noodles”! Stringy perfection. Zero mush. 100% deliciousness.
Another method that creates those perfect noodles: the air fryer. This requires a small spaghetti squash cut lengthwise- and it’s done in 20 minutes!
Ingredients
Creamy Ground Turkey Spaghetti Squash Directions
If cooking the spaghetti squash in the oven, preheat the oven to 400 degrees F. Cut crosswise. Scoop out the seeds and pulp. Season with olive oil, garlic powder, salt and pepper. Place cut side down on a baking sheet lined with parchment paper and bake for 40 minutes.
If preparing in the air fryer, preheat the air fryer. Cut a small spaghetti squash lengthwise. Season the inner squash with olive oil, garlic powder, salt and pepper. Place both halves cut side down in the air fryer. Cook for 20 minutes at a temperature of 380 degrees F.
While the squash is cooking, heat a saucepan on the stove on medium-high heat. Add the ground turkey, and break apart using a wooden spoon or spatula.
Cook the turkey for about 5-7 minutes, then add the cream cheese and chicken broth. Stir to combine.
Bring to a bowl and let the sauce reduce, so it’s thick and creamy. Once the sauce is thickened, turn to low and add the pepper jack cheese. Add more chicken broth if it seems too thick.
Once the squash is cooked, let it rest on its’ side for 5-10 minutes – letting the steam escape.
Use a fork to pull apart the spaghetti squash strands from the outer parts of the squash towards the middle. Place the squash into the pan, and gently combine with the sauce.
Top with more cheese, if needed, and enjoy!
Creamy Ground Turkey Spaghetti Squash
Ingredients
- 1 large spaghetti squash (or one small squash if air frying)
- 1 lb. ground turkey (use less with a smaller squash)
- 3/4 cup spicy jalapeno cream cheese, or preferred flavor.
- 1/2 cup shredded pepper jack cheese
- 1/2 cup chicken broth
- Chopped or sliced jalapenos (optional)
Instructions
- If cooking the spaghetti squash in the oven, preheat the oven to 400 degrees F. Cut crosswise. Scoop out the seeds and pulp. Season with olive oil, garlic powder, salt and pepper. Place cut side down on a baking sheet lined with parchment paper and bake for 40 minutes.If preparing in the air fryer, preheat the air fryer. Cut a small spaghetti squash lengthwise. Season the inner squash with olive oil, garlic powder, salt and pepper. Place both halves cut side down in the air fryer. Cook for 20 minutes at a temperature of 380 degrees F.
- While the squash is cooking, heat a saucepan on the stove on medium-high heat. Add the ground turkey, and break apart using a wooden spoon or spatula.
- Cook the turkey for about 5-7 minutes, then add the cream cheese and chicken broth. Stir to combine.
- Bring to a bowl and let the sauce reduce, so it's thick and creamy. Once the sauce is thickened, turn to low and add the pepper jack cheese. Add more chicken broth if it seems too thick.
- Once the squash has cooked, let it lie on its' side for 5-10 minutes – letting the steam escape.
- Use a fork to pull apart the spaghetti squash strands from the outer parts of the squash towards the middle. Place the squash into the pan, and gently combine with the sauce.Top with more cheese (optional) and enjoy!
Notes
| Servings: 4 | |
|---|---|
| Amount per serving | |
| Calories | 295 |
| % Daily Value* | |
| Total Fat 20.3g | 26% |
| Saturated Fat 9.4g | 47% |
| Cholesterol 123mg | 41% |
| Sodium 284mg | 12% |
| Total Carbohydrate 2.4g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.2g | |
| Protein 24.7g | |
| Vitamin D 2mcg | 8% |
| Calcium 126mg | 10% |
| Iron 2mg | 10% |
| Potassium 337mg | 7% |
As usual, and on brand, I made a decent mess in the kitchen while making this. I somehow got the dish all over my cabinets, too.
I hope this post inspires you to give this recipe a try, and learn to love spaghetti squash as much as I do!
Great tips about how to cut a spaghetti squash! This recipe tasted great, and the squash was cooked perfectly!