Recipe: Spaghetti Squash with Turkey Red Sauce

Dinner Recipes, Pizza + Pasta Recipes, Poultry Recipes

By: Chris Freytag, CPT

You will be amazed at how good this low-carb spaghetti recipe is! I use spaghetti squash instead of pasta in this dish. The squash adds flavor and topped with the turkey red sauce this is a tasty grain-free meal and gluten-free meal. Spaghetti squash is a low calorie substitute for pasta. It has a mild nuttiness, but can easily take on the flavors of anything you top it with.

Total Time: 105 minutes

Yield: 4 serving(s)


  • 2 Spaghetti Squash
  • 2 tablespoon olive oil
  • 1 clove garlic minced
  • 1/4 cup Parmesan cheese
  • 1 pound ground turkey-extra lean
  • 1 onion chopped
  • 2 cloves garlic minced
  • 30 ounce canned tomato sauce
  • 1 Bay leaf
  • 2 teaspoon Italian seasoning
  • 1 1/2 teaspoon sugar
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees. Prick spaghetti squashes with a fork several times.
  2. Place whole squashes on a rimmed baking sheet and cook for 1 hour.
  3. While squash is cooking, prepare the sauce. Heat 2 Tbsp olive oil in a large saucepan over medium heat, add the onion and cook until soft. Add garlic, cook for 1 minute and then the ground turkey, and continue cooking until it is no longer pink.
  4. Next, add tomato sauce, bay leaf, Italian seasoning, sugar, salt and pepper. Bring to a boil, reduce heat and simmer for 45 minutes. Remove bay leaf before serving
  5. Once squash is cooked, remove from oven and cool enough to handle. Cut squash in half and discard the seed.
  6. Scrape out the spaghetti into a large bowl; add parmesan cheese, salt and pepper.
  7. To serve, place 1/4 of the squash onto a plate and top with 1/4 of the sauce.

Nutrition Information Per Serving

Calories: 399

Protein: 34 gram(s)

Fat: 13 gram(s)

Carbohydrates: 44 gram(s)

Fiber: 4 gram(s)

Sugar: 12 gram(s)

From the kitchen of:

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