Name: Five Ingredient Stuffed Spaghetti Squash
Prep time: 5 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 spaghetti squash (cut in half lengthwise ); 1 lb. ground turkey; 1 jar high quality marinara sauce (like Rao's); 2 handfuls fresh spinach leaves; ¾ cup shredded mozzarella cheese (divided); 2 tbs. parmesan cheese (grated, shredded or shaved); olive oil; salt and pepper; red pepper flakes (optional)

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Another edition of LAZY GIRL eats! Roasted spaghetti squash, ground turkey, marinara, spinach and cheese combine for an easy weeknight low-carb meal.

By the end of the week, I’m toast.

Fridays are pretty much always reserved for staying in. It takes some serious motivation to pull me off the couch and out of the house!

I do love to cook on Fridays though, especially since we usually save our “fancier” takeout night for Saturdays (gotta have something to look forward to, and if it’s food, even better!). As long as the Friday night recipe doesn’t take forrreeevvvveeerrrr or require a lot of brain cells, I’m in.

This lazy girl dish is more than just a means to an end though – it’s a crowd pleaser! You’ll need just five (ish) staple ingredients for this stuffed spaghetti squash:

Spaghetti squash
Ground turkey
Marinara sauce
Spinach
Cheese (mozzarella + parmesan)

Okay so six if we’re getting technical but who’s actually counting. Five just has a better ring to it! Also it’s worth noting that I’m not including olive oil, salt, pepper or red pepper flakes in this equation because more likely than not, they’re already sitting in your cabinet. Semantics.

Spaghetti Squash:

If you know and love spaghetti squash then I’m preaching to the choir, but if you aren’t as famil let me break this veggie it down: when roasted, the flesh of the squash produces pasta-like strands that look like spaghetti noodles. They have very little “squash” flavoring and make for a delicious low-carb substitute for the real deal.

WATCH HOW TO ROAST SPAGHETTI SQUASH HERE:

What a Friday night looks like at the Atha House

So it’s later on a Friday evening and I’m craving the couch (the white one now that you know my house from our home tour!), a glass of wine and a new show to binge (update: we’ve started Defending Jacob on AppleTV+ and it is great). I wanted to cook to use some more of our groceries from earlier in the week (still getting used to having a lot of food at once) but I had very low patience!

How to Make Stuffed Spaghetti Squash

Ahhh spaghetti squash, it’s one of my favorite “set it and forget it” dishes since the squash takes just a second to prepare and then roasts for about 40 minutes. Meanwhile you make the 10 minute sauce and as soon as the squash is ready, so is dinner!

You’ll make the Stuffed Spaghetti Squash by:

Roasting the seasoned squash for 40 minutes at 400 degrees.
Cooking your sauce by sautéing ground meat, spinach + marinara sauce.
Create spaghetti “strands” and mix with sauce.
Stuff your squash bowls and top with cheese!

Tips for making Stuffed Spaghetti Squash

The keys to success with this dish are a) well seasoned squash and b) a high-quality marinara sauce. Check these boxes and you’re golden!
You can swap ground turkey for ground chicken, ground beef or even ground pork!
Same with the spinach — feel free to sub kale or even arugula.
You can roast your squash ahead of time – you’ll only need 1/2 for this recipe so the other can be saved for another sauce.

Customizing your Stuffed Spaghetti Squash Boats

The best thing about spaghetti squash boats? You can make them exactly how you like. I think of the squash as a blank canvas, there’s no one right way to fill it. If you’re not in the mood for meat, skip it and toss in some black beans, chopped poblano peppers, a handful of fresh cilantro, and a shake of ground cumin.

Some nights I’m craving something a little creamy, so I’ll mix in a spoonful of ricotta or sprinkle some bread crumbs and parmesan right over the top for a little crunch. And I almost always finish mine with a good handful of mozzarella cheese and a dash of Italian seasoning. Once it goes under the broiler and the cheese gets all bubbly and golden, that’s the moment I look forward to most. Sometimes I’ll add a few fresh basil leaves, a squeeze of lime juice, or more parmesan ’cause why not??

Meal prep and leftovers

I’m finishing up some leftovers as I type out this recipe and mmmmm do they taste good! I love when leftover pasta really soaks up the flavor of the sauce. This is such a great meal for meal prep since the squash halves reheat well and don’t get mushy.

You can store any extras in an airtight container for the next day, just cover them with foil and reheat in the oven at 350 until warmed through, or pop them in the microwave if you’re in a rush. The cheese melts again perfectly and the squash strands stay al dente even after a night in the fridge.

FAQs

I usually keep it simple with olive oil, salt, and black pepper, but a sprinkle of garlic powder, Italian seasoning, or even a little chili powder gives the squash so much flavor. You can adjust the spices depending on what kind of filling you’re using!

Yes! If you’re craving a little texture, mixing breadcrumbs with parmesan cheese and sprinkling them on top of the squash before broiling adds a golden, crispy layer that’s chef’s kiss. Just a little bit goes a long way.

100%. Spaghetti squash is at its peak during squash season, and this recipe feels like total comfort food without being heavy. Add in some roasted veggies or a side of delicious fall-themed salads and you’ve got a full cozy meal.

Yep! If you’re in a hurry, the Instant Pot can definitely speed things up. Just make sure to cut the squash in half first. Cooking the halves on high pressure for about 7 to 8 minutes (plus a little time to come to pressure) gives you tender, spaghetti-like strands without turning everything to mush.

You can cook the squash whole, but it takes longer, usually around 15 to 20 minutes, and the texture can be a little hit or miss. Plus, scooping out the seeds afterward is kind of a pain. If you’ve got a few extra minutes up front, cutting it in half is totally worth it.

Yes! Placing the spaghetti squash halves on a baking sheet makes cleanup easier and helps the squash roast evenly. You can line it with parchment or foil if you want even less mess.

Either works, but roasting the spaghetti squash halves cut-side down helps create more steam, giving you tender, easy-to-shred strands. If you want a drier texture, roast them cut-side up.

Yes — spaghetti squash is a naturally low-carb veggie, making this a great swap for traditional pasta if you’re trying to lighten things up without sacrificing comfort-food vibes.

Mozzarella is the classic melty cheese for that bubbly, golden finish. You can mix in parmesan for extra flavor or even add ricotta inside the filling if you’re craving a creamier bite.

Once the squash is tender, run a fork lengthwise along the flesh. That direction helps produce the longest, most spaghetti-like strands.

Garlic bread (regular or low-carb) is always a hit. A simple salad or roasted veggies works great too.

It’s surprisingly nutritious! Spaghetti squash contains vitamin C, fiber, and antioxidants — all while being light and low in calories.

For sure! This is one of those easy recipes that looks fancy but is super forgiving. As long as you roast the squash until tender and season well, you’re golden.

I hope this 5 Ingredient Stuffed Spaghetti Squash recipe becomes one of your go-to easy weeknight meals, just like it is for me. It’s a great way to enjoy a simple, flexible, and flavorful dinner without a ton of fuss. Whether you’re cooking for yourself, your whole family, or meal prepping for the week, this great recipe has you covered. Enjoy!

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram, TikTok and Facebook for more recipes and twin mom lifestyle content!

Five Ingredient Stuffed Spaghetti Squash

Roasted spaghetti squash, ground turkey, marinara, spinach and cheese combine for an easy weeknight low-carb meal!

3.86 from 14 votes

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Prep Time 5

Cook Time 40

BROIL 5

Total Time 50

Course Main Course

Servings people

Ingredients

1 spaghetti squash cut in half lengthwise
1 lb. ground turkey
1 jar high quality marinara sauce like Rao's
2 handfuls fresh spinach leaves
¾ cup shredded mozzarella cheese divided
2 tbs. parmesan cheese grated, shredded or shaved
olive oil
salt and pepper
red pepper flakes optional

Instructions

Roast spaghetti squash:

Preheat the oven to 400 degrees. Cut the squash in half lengthwise and scoop out seeds and anything slimy with a dining spoon. On a sheet pan lined with foil, drizzle each side with olive oil and sprinkle well with salt + pepper. Lay squash cut-side down on the pan and roast for 40 minutes.
When squash has finished roasting, remove from oven and flip the squash over to let cool. Take a fork and run from the top of the edge down to the center (with the grains) to create your strands.
Make sauce:
In a deep skillet over medium heat, warm 1 tbs. olive oil then add in ground turkey. Break up with wooden spoon as it cooks and season with 1 tsp each salt + pepper, plus a pinch of red pepper flakes.
When turkey is cooked, pour in marinara sauce and fold in spinach. Add 1/2 cup mozzarella and 1 tbs. parmesan cheese to mixture.
Add strands from 1/2 the squash to the sauce and mix altogether before stuffing the empty squash boat with the mixture.
Top with remaining cheese and broil to melt, about 5 minutes!

Keyword butternut squash, ground turkey, low carb, marinara, mozzarella, pasta, spaghetti squash, spinach

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