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  • Writer's pictureCaroline Healy

Spaghetti Squash Boats with Turkey Marinara

On the menu for tonight... Spaghetti Squash boats!

These are super simple, and absolutely delicious for a cozy dinner night in front of the fire. Spaghetti squash is one of my favorite go-to low-carb, nutrient dense, and versatile vegetables. Since it is a winter squash, it is a seasonal way to eat well and enjoy a pasta-mimicking dish without all the extra carbs and starches. They are rich in fiber, vitamin C, manganese, and vitamin B6. Pair them with some flavorful marinara sauce, and a healthy protein source and you have yourself a "dream boat".


1 large spaghetti squash

1 Tbs avocado oil (best for high heat)

1 Tbs Extra Virgin Olive Oil

Salt & Pepper

1 clove garlic, minced

1/2 small onion, diced

8 oz mushrooms, chopped

8 oz leafy greens, chopped

Marinara sauce of your choice

Ground turkey (certified antibiotic free)

Basil leaves

Parmesan (or nutritional yeast for dairy-free)


Preheat oven to 425, and cut spaghetti squash lengthwise. Drizzle 1 Tbs avocado oil on both halves, sprinkle with salt and pepper, and roast face down on baking sheet for 45 minutes. While squash is roasting, add 1 Tbs olive oil to a large cast iron or pan and cook the onion and garlic until translucent, then add the turkey and cook for about 4 minutes. Add in mushrooms, and leafy greens, and continue to cook until the turkey is no longer pink and the vegetables are sautéed.

Pour marinara sauce over turkey mixture, and stir together until the marinara is warm. Remove squash from the oven when finished cooking, and let cool for 10 minutes before handling. Using a fork, loosen the squash strands in the “boats”, and serve the turkey marinara sauce over top.

Garnish with basil, parmesan, etc. and enjoy!

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