Name: Turkey Marinara Spaghetti Squash
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium spaghetti squash; 1 tablespoon olive oil (plus more for drizzling); 1 lb ground turkey; 1 small onion, finely chopped; 2–3 cloves garlic, minced; 1 can (14–15 oz) crushed tomatoes or Whole30-compliant marinara sauce; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper, to taste; Fresh parsley or basil, for garnish

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Turkey marinara spaghetti squash is a wholesome, low-carb alternative to traditional pasta that I love making when I want something hearty without feeling too heavy. The roasted spaghetti squash strands serve as the perfect base for a rich, savory ground turkey marinara sauce. It’s a simple, comforting, and nutritious dish that satisfies my pasta cravings in a lighter way.

Why You’ll Love This Recipe

I like this recipe because it’s packed with protein and veggies, and it’s naturally gluten-free and low in carbs. Roasting the spaghetti squash brings out a slight sweetness that pairs beautifully with the savory marinara and seasoned ground turkey. It’s easy to make, great for meal prep, and customizable to whatever herbs or spices I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti squash
Olive oil
Ground turkey
Onion, finely chopped
Garlic, minced
Crushed tomatoes or marinara sauce (Whole30 or no-sugar-added if preferred)
Tomato paste
Dried oregano
Dried basil
Red pepper flakes (optional)
Salt
Black pepper
Fresh parsley or basil for garnish

Directions

I start by preheating the oven to 400°F and cutting the spaghetti squash in half lengthwise. I scoop out the seeds, drizzle the inside with olive oil, and roast it cut-side down on a baking sheet for about 35–40 minutes until tender.
While the squash roasts, I heat olive oil in a skillet and sauté the onion until translucent. I add the garlic and cook for another minute.
I add the ground turkey, breaking it up as it cooks, and season it with salt, pepper, oregano, and basil. I sometimes add red pepper flakes for a kick.
Once the turkey is browned, I stir in tomato paste and crushed tomatoes, then let the sauce simmer for 10–15 minutes until thickened.
When the squash is done, I use a fork to scrape out the strands and divide them into bowls.
I spoon the turkey marinara over the spaghetti squash and top with fresh herbs before serving.

Servings and timing

This recipe serves 4 people. It usually takes me around 10 minutes to prep, 40 minutes to roast the squash, and 20 minutes to cook the sauce—so I can have everything ready in just about an hour.

Variations

Sometimes I stir the spaghetti squash right into the skillet with the turkey marinara for a more combined, pasta-like feel. If I want a cheesy version, I sprinkle nutritional yeast or shredded mozzarella (if I’m not keeping it dairy-free) on top. I also like adding spinach or mushrooms into the sauce for extra veggies.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it in short bursts until hot. If the squash releases extra moisture during storage, I just drain or cook it off before serving. This dish also freezes well—especially the sauce. I usually freeze the sauce separately and roast fresh squash when I’m ready to eat.

FAQs

Can I cook the spaghetti squash ahead of time?

Yes, I often roast it a day or two in advance and store the strands in the fridge until I’m ready to serve.

What kind of marinara sauce works best?

I like using a no-sugar-added marinara with simple ingredients. I sometimes make my own with crushed tomatoes and Italian herbs.

Can I make this Whole30 or paleo?

Absolutely. I just use a compliant marinara sauce and skip any cheese. The rest of the ingredients are naturally Whole30 and paleo-friendly.

Is this dish freezer-friendly?

Yes. I freeze the sauce portion and either roast fresh squash later or freeze the strands separately. They reheat well with minimal texture change.

Can I use ground beef or chicken instead of turkey?

Definitely. I’ve used both, and they work just as well. I choose whichever I have on hand or want flavor-wise.

Conclusion

Turkey marinara spaghetti squash is one of my favorite weeknight meals because it’s simple, satisfying, and nourishing. It gives me all the comfort of pasta night without the heaviness, and I love how easy it is to customize. Whether I’m keeping things Whole30, gluten-free, or just looking for something tasty and healthy, this dish always delivers.