This sun dried tomato pesto spaghetti squash is filled with spaghetti squash, ground turkey, pesto, sun dried tomatoes, and other tasty herbs for a flavor filled, low carb dinner recipe that will actually keep you satisfied!

This stuffed spaghetti squash features the tuscan flavors we all know and love. Spaghetti squash, ground turkey, pesto, sundried tomatoes, and other tasty herbs come together for a flavor filled, low carb dinner recipe that will actually keep you satisfied! This post may contain affiliate links.

The fall season brings out all of the winter squash displays. Hidden among the butternut squash, acorn squash, and even the pumpkins themselves are one of my personal favorites for the season, spaghetti squash.

With the surge in interest in low carb pasta recipes comes a surge in interest in spaghetti squash. Listen, I’m not typically one to eat low carb but when I do, it’s probably going to be with this high protein stuffed spaghetti squash recipe because it actually keeps me full!

Inspired by Tuscan flavors, this dinner recipe is a sneaky way to eat more vegetables. Stuffed with the cooked spaghetti squash, loaded with an entire head of chopped spinach, and disguised by cooked ground turkey and tasty pesto, you would never know that this meal is majority plants!

What is Spaghetti Squash?

Spaghetti squash is a yellow winter squash that is often used as a low carb pasta alternative. On the interior, you will find slime and large seeds that resemble pumpkins seeds. It is incredibly mild in flavor, easy to incorporate into recipes, and yes, you can roast the seeds for snacking! While it is slightly higher in carbohydrates than other low carb pasta alternatives like zucchini noodles, spaghetti squash is a great option for people who want to eat lower carb or those who want to increase their veggie intake. Wondering if spaghetti squash is healthy? Here is a peek at the macronutrients in one cup of cooked spaghetti squash:

Calories: 42 grams
Total Carbohydrates: 10 grams
Dietary Fiber: 2 grams
Total fat: .5 grams
Protein: 1 gram

Beyond the macronutrients, spaghetti squash also contains vitamins and minerals like calcium, iron, phosphorus, vitamin C, and folate making it a healthy addition to your diet.

How to Cut Spaghetti Squash for Roasting

The most important rule for cutting spaghetti squash is that you are going to cut your spaghetti squash very, very carefully. They have a hard exterior, which can make them difficult (and dangerous) to cut if you are not paying attention. Here is how I step by step prepare the perfect spaghetti squash for this recipe:

1) Cut Vertically: Some people will microwave it for a few minutes to soften the outside and make it easier to cut. Personally, I trim off both stem ends, stand the spaghetti squash up on a dry cutting board, and carefully cut it in half vertically with a large knife.

2) Clean: Once you get your spaghetti squash cut into two halves, you will want to use a spoon and scrape out the inside seeds to form a shallow hole. You may save these seeds to roast.

3) Oil, season, and roast: Now, let’s season the spaghetti squash. I typically spray mine with avocado oil spray but you can add a light dash of olive oil to the flesh of your spaghetti squash and rub it in with your hands. Then, I lightly season with black pepper and garlic salt. Now, flip your seasoned spaghetti squash over so that the seasoned side is facing down on a baking sheet and the outside is looking at you. Roast at 425 for 30-35 minutes depending on the size of your squash.

4) Shred with a fork: Be careful, your squash is going to be hot! I allow mine to cool before shredding but at this point, your squash should be fork tender. Take your fork and scrape the flesh in long motions and it should begin to shred into small pieces. Do this until you have shredded all of the flesh of the spaghetti squash and have the leftover shell which will be used as our bowl!

How to Roast Spaghetti Squash — How to cut and roast a spaghetti squash.

Recipe Modifications:

Here are some modification suggestions that would make this dinner even tastier:

Add more veggies: artichoke hearts, hearts of palm, and fresh tomatoes would be tasty additions to this recipe.
Switch your protein: I use ground turkey for this recipe but you could also use chopped chicken or even shrimp.
Use fresh herbs: I love to add dried Italian seasoning because it is convenient but you could also chop up fresh basil, thyme, and rosemary to flavor with fresh herbs instead.
Pair with your favorite sides: Not sure what to pair with spaghetti squash? I personally will add some roasted potatoes or rice pilaf when I want to balance out the carbohydrate ratio. If you want to stay low carb with your meal then I would add a side of roasted broccoli, fresh bruschetta, or some sliced cucumbers.

Ingredients:

Spaghetti squash: Our low carb hero and what makes up the bulk of this filling.

Lean ground turkey: While I’m generally a ground beef person, I do love to use lean ground turkey in my recipes to keep it low fat and keep my red meat consumption to ~2 times a week.

Spinach: Spinach is rich in calcium, iron, vitamin E, and vitamin C and the perfect leafy green for this recipe.

Sun-dried tomatoes: A personal favorite flavor and a must have in tuscan inspired recipes!

Pesto: Sundried tomatoes pair perfectly with pesto on almost every occasion. I personally used a store-bought pesto but you can certainly make your own if you feel inspired (If you are a TikTok user, lets all apologize to Suzi who apparently doesn’t like store-bought pesto).

Plain greek yogurt: Plain greek yogurt not only increases the protein in this recipe but also creates a semi-creamy consistency in the filling.

Italian seasoning: This recipe features very little seasonings aside from a hefty portion of dried Italian seasoning. You may certainly use fresh herbs, but be generous with your portions as this is where most of the fresh flavor is going to come from!

Mozzarella cheese: Because every recipe is made better when topped with cheese.

Spaghetti Squash With Fork — Tuscan Spaghetti Squash with fork

Recipe FAQs:

Can I freeze cooked spaghetti squash?

Yes, cooked spaghetti squash can be frozen and then thawed for a later use. I recommend roasting your spaghetti squash as detailed above, portioning it out into individual portions to be frozen, and then thawing it in the refrigerator overnight before preparing it.

How do I cook frozen spaghetti squash?

Frozen spaghetti squash can be cooked in a variety of ways but I find that it cooks up best when you remove it from the freezer the night before and allow it to thaw in the refrigerator overnight. Another way to cook frozen spaghetti squash is to simply cook it from frozen in a large skillet over low/medium heat and allow it to thaw and warm up that way.

Is this stuffed spaghetti squash keto-friendly?

This recipe is very low carb, high in protein with the ground turkey, and also contains a decent amount of fat from the pesto and sundried tomatoes which makes it a keto-friendly dinner option. If you want to lower your carbs even more, you may omit the Greek yogurt that is mixed into the filling for a slightly less creamy filling but one that is still delicious.

Spaghetti Squash Recipes Healthy — stuffed spaghetti squash

Yield: 2 stuffed shells (about 4 servings)

Author: Lauren Twigge