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These Spaghetti Squash Boats (With Roasted Veggie Turkey Meat Sauce) make for one incredible meal. The sauce is made with ground turkey and fresh veggies such as tomatoes, mushrooms. zucchini and fresh basil. Served in roasted spaghetti squash boats. This is a fantastic low-carb dish that is so fresh and so tasty.

Spaghetti Squash Boats (With Veggie Turkey Meat Sauce)

Spaghetti Squash is one of my top go to winter squash. I love the way it tastes before even adding any other ingredients to it. It’s one of those vegetables (or should I say fruit since technically it is a fruit) that you can just eat with a bit of olive oil and a fork. Making Spaghetti Squash Noodles is so easy and they are so tasty!

The taste is not the only thing that makes this squash one of my favorites. I also love how versatile it is and how you can use it to replace noodles for a low-carb meal. This also adds more nutrition to your foods as it is rich in antioxidants, and vitamins A, C and B group.

Today’s recipe for Spaghetti Squash Boats (With Veggie Turkey Meat Sauce) is a great mix of flavors, nutrition, complete balanced meal, and elegance! While spaghetti squash is the star of this recipe, this homemade meat sauce just packs so much goodness it certainly completes this dish.

This homemade meat sauce starts with a load of fresh veggies, herbs and spices that are roasted to bring out their rich flavors. Then added to ground turkey for some protein and more deliciousness. It all comes together once you add this scrumptious meat sauce to your spaghetti squash making these elegant boats. Seriously everyone will be talking about these cute boats for a long time!

These Spaghetti Squash Boats are perfect for a dinner party, holiday party or even a regular weeknight meal you can WOW your family with. It is pretty easy to make and even if you don’t serve them in the boats and just scrape out the squash; it will still be just as delicious. Perfect recipe to add to your meal plan and prepping this weekend! Give these a try asap!

Health Benefits of Spaghetti Squash:

• High in Vitamins A & C
• Rich in Fiber
• Low in Calories and Carbs
• Aids in Weight Loss
• Promotes healthy Bones and Tissue
• Lowers Cholesterol
• Regulates Blood Sugar

What you need to make these Spaghetti Squash Boats:

Ingredients:

• Spaghetti Squash
• Tomatoes
• Zucchini
• Mushrooms
• Yellow Onion
• Fresh Basil
• Garlic
• Tomato Paste
• Dried Oregano
• Black Pepper
• Pink Salt
• Olive Oil
• Ground Turkey
• Apple Cider Vinegar
• Italian Seasoning
• Garlic Powder

Equipment:

• Large Baking Sheet Pan
• Large Cast Iron Skillet
• Parchment Paper

How to make your Spaghetti Squash Boats:

For Spaghetti Squash:

1. Preheat oven at 350 degrees F.
2. Slice both spaghetti squash lengthwise and scoop the insides out cleaning up the squash. Discard the insides. In a small mixing bowl combine the spices and herbs for the squash. Spread oil and rub on the insides of the squash. Sprinkle mixed spices and herbs on squash insides and rub throuroughly making sure the squash are well coated. 
3. Align a large baking sheet pan with parchment paper and place all 4 squash sides facing down with the skin facing up. Bake for 25 minutes. 

For Turkey Meat Sauce:

1. While squash are roasting, prep veggies for sauce; Dice tomatoes, zucchini, and onion. Slice mushrooms and basil, and mince garlic. Set prepped veggies to the side. 
2. On a large cast iron skillet, heat olive oil for turkey on medium-high heat on stovetop. Toss ground turkey into heated skillet and start to brown. Drizzle apple cider vinegar, sprinkle salt, pepper and Italian seasoning over turkey while it cooks and stir well. Use a spatula to work through the ground turkey and make sure there are no large clumps. Turkey will take about 7-8 minutes to brown. 
3. Remove browned turkey from skillet and set it aside. Wipe skillet with a damp paper towel to clean. Place skillet back on stovetop and drizzle with oil for sauce. Bring to a heat once again on medium-high heat. Toss in onions and garlic and sauté for 1-2 minutes. Toss in zucchini and mushrooms and continue to sauté for 3-4 minutes until zucchinis start to soften and mushrooms start to brown. Stir in tomatoes and sprinke basil, oregano, Italian seasoning, salt and pepper. Continue to sauté until tomatoes release juices and are cooked down. About 4-6 minutes. Don’t overcook so that sauce doesn’t dry up. Add browned turkey with sauce and stir well making sure the turkey and the sauce are combined together. 

Putting Boats Together:

1. Remove spaghetti squash from the oven and allow it to cool down for a bit until it can be handled. Keep oven on at 350 degrees F. Use a fork to scrape the inside of the squash and get the noodles off the skin. Do it firmly but gently so that the skin doesn’t break. You want to leave the spaghetti in there and use the skin as bowls. Move the noodles to the sides of the boats making some space in the middle. Take some of the sauce (about 1/4 cup) and pour into the boats over the noodles. Take a second scoop and repeat. Use the back of a spoon or a spatula to spread sauce in the boats to even it out. Repeat with the other three boats.
2. Place boats on baking sheet pan lined with parchment paper and bake again for 15 minutes at 350 degrees F. Remove boats from the oven and garnish with parmesan cheese and fresh basil if desired. Enjoy!

Tips and Substitutions:

1. Make sure to line baking sheet pan with parchment paper- This will prevent squash from sticking to pan and will make cleaning it much easier later.
2. Switch up your turkey for other protein- ground chicken or ground beef make for good substitutes.
3. Don’t skip the apple cider vinegar- The acid in the acv helps decrease that turkey after taste and rather gives it better flavor. If you don’t have any acv you can use lemon juice or rice vinegar as substitutes.
4. Scrape the inside of the squash firmly but gently- You don’t want the skin of the squash to break. The skin serves as the bowls in this recipe.
5. Switch up the veggies in this recipe- You can substitute the veggies in this recipe for eggplant, baby spinach, carrots, kale, asparagus, etc.
6. Don’t overcook the sauce so it doesn’t dry up- Keep in mind that it will go in the oven once it’s added to the squash and this will dry it up a bit too.

Meal prepping it:

This recipe may seem a bit intimidating because of how there are so many steps involved. Making a meat sauce from scratch and prepping a spaghetti squash may also seem a bit scary. Especially if you have never done it before. The truth is there’s really nothing to fear. This recipe is unbelievably easy and it’s actually also great for meal prep.

Prep your spaghetti squash boats ahead of time. Cover with saran wrap or place in a large air-tight container. Make the meat sauce ahead of time too. Store in the fridge and once you’re ready to serve, put together with the prepped squash. Done and ready to eat!

Did you like this Spaghetti Squash Boats recipe? You may also like these other recipes:

• Singapore Spaghetti Squash Noodles
• Classic Spaghetti and Meatballs (Gluten-Free)
• Veggie Loaded Homemade Tomato Sauce

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

**Photos and Recipe updated as of 12/8/2020

*Post updated as of 3/11/2020

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