This Stuffed Spaghetti Squash is simple to make, yet is high in protein and fiber for a satisfying and nutritious meal.
Why You’ll Love High Protein Stuffed Spaghetti Squash
Spaghetti squash is full of nutrients while being low in calories and carbs, so it allows you to eat a large portion to help you feel full and satisfied. One serving of this recipe is half a spaghetti squash and provides 9 grams of fiber!
The simple meat sauce is made with ground turkey, onion, garlic, oregano, thyme, and canned tomato sauce. With the cheese on top, each serving provides 32.5 grams of protein. This stuffed spaghetti squash is a high protein and fiber meal you’ll enjoy!
Ingredients
- Spaghetti squash: a winter squash full of nutrients, including pantothenic acid, niacin, vitamin B6, and fiber. It’s lower in calories and carbs, so you can enjoy a large portion to keep you full.
- Olive oil: the healthy fat source.
- Garlic & onion: add flavor and antioxidants.
- Ground turkey: I used turkey for the protein source, but any ground meat will taste great.
- Oregano & thyme: add classic spaghetti sauce flavors.
- Tomato sauce: the base of the spaghetti sauce.
- Mozzarella cheese: provides protein and calcium.
How to Make High Protein Stuffed Spaghetti Squash
Squash
Preheat oven to 400°F. Use a sharp knife to cut the spaghetti squash lengthwise (If squash is difficult to cut, try microwaving for 2-3 minutes to soften).
Use a spoon to scoop out seeds.
Place squash halves cut side up on a rimmed baking sheet. Drizzle 1 tsp of olive oil over the 4 halves. Roast for 45-50 minutes, or until squash pulls easily with a fork. Reduce oven temperature to 350°F.
Filling
While squash roasts, prepare filling. In a large skillet, heat 2 tsp olive oil. Add onion and garlic. Cook for 3 minutes. Add ground turkey and use a wooden spoon to break into smaller pieces. Add oregano and thyme. Cook until meat is browned.
Add tomato sauce. Stir to combine, cook for a few minutes. Turn off heat.
Once squash is ready and cooled enough to handle, scrape out most of the insides, leaving a thin layer so the halves hold their shape. Stir spaghetti squash into the meat sauce.
Scoop mixture into squash halves.
Top with cheese. Bake for 10 minutes or until cheese is melted.
If meal prepping and you do not want to eat from the squash shell, then fully scrape out squash, mix into meat sauce, divide mixture into oven-safe meal prep containers, top with cheese, and bake.
Tips
- Microwave spaghetti squash for 2-3 minutes to make it easier to cut in half.
- If preparing the recipe for meal prep and you don’t want to eat from the squash shell (or if you do not have containers large enough to store them), fully scrape out squash, mix into meat sauce, divide mixture into oven-safe meal prep containers, top with cheese, and bake.
Try These Meal Prep Recipes Next
- The Best Bell Pepper Nachos
- Maple Chicken and Butternut Squash Sheet Pan Meal Prep
- Curry Chicken and Lentils in Instant Pot
- Salsa Chicken and Rice in Instant Pot
- Healthy Chicken Mushroom Orzo in One Pot
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High Protein Stuffed Spaghetti Squash
Ingredients
Squash
- 2 small spaghetti squash ~3.5-4 lbs each
- 1 tsp olive oil
Filling
- 2 tsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 16 oz ground turkey 93%/7%
- 1/2 tsp oregano
- 1/2 tsp thyme
- 15 oz canned tomato sauce
- 1 cup shredded mozzarella cheese
Instructions
Squash
- Preheat oven to 400°F. Use a sharp knife to cut the spaghetti squash lengthwise (If squash is difficult to cut, try microwaving for 2-3 minutes to soften). Use a spoon to scoop out seeds.
- Place squash halves cut side up on a rimmed baking sheet. Drizzle 1 tsp of olive oil over the 4 halves. Roast for 45-50 minutes, or until squash pulls easily with a fork. Reduce oven temperature to 350°F.
Filling
- While squash roasts, prepare filling. In a large skillet, heat 2 tsp olive oil. Add onion and garlic. Cook for 3 minutes. Add ground turkey and use a wooden spoon to break into smaller pieces. Add oregano and thyme. Cook until meat is browned.
- Add tomato sauce. Stir to combine, cook for a few minutes. Turn off heat.
- Once squash is ready and cooled enough to handle, scrape out most of the insides, leaving a thin layer so the halves hold their shape. Stir spaghetti squash into the meat sauce.
- Scoop mixture into squash halves. Top with cheese. Bake for 10 minutes or until cheese is melted. If meal prepping and you do not want to eat from the squash shell, then fully scrape out squash, mix into meat sauce, divide mixture into oven-safe meal prep containers, top with cheese, and bake.
Notes
- Microwave spaghetti squash for 2-3 minutes to make it easier to cut in half.
- If preparing the recipe for meal prep and you don’t want to eat from the squash shell (or if you do not have containers large enough to store them), fully scrape out squash, mix into meat sauce, divide mixture into oven-safe meal prep containers, top with cheese, and bake.
