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Thai-Style Spaghetti Squash

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Thai-Style Spaghetti Squash
4-6 servings
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Ingredients (8)

  • 1 medium spaghetti squash
  • 1 pound ground turkey
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 3 Teaspoons soy sauce
  • 1/2 Teaspoon chili flakes (optional)
  • 3 tablespoons finely sliced basil (Thai basil if you can find it)
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This recipe is an adaptation of a recipe from the blog “White on Rice”. My kids absolutely love the dish and I like that it is a nice change from the typical “one dish meals” one tends to make on the weeknights. The squash can be prepped the night before so actual cook time can be whittled down to under 20 minutes.


  1. 1Slice spaghetti squash in half lengthwise. This step definitely needs grown-up help! Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
  2. 2Bake the squash for 45 minutes, or until the squash flesh separates easily into strands with a fork. Finish loosening and removing the “spaghetti” from the shells and set aside. (this step can even be done a day or two before)
  3. 3In large pan, heat oil. Add onions and garlic, cook four about five minutes. To same pan, add ground turkey, cook for about 5 minutes or until brown. Add soy sauce and chili flakes, if using. Combine evenly.
  4. 4Continue cooking turkey till it’s fully cooked, then add cooked spaghetti squash. Gently combine turkey and spaghetti squash till evenly heated. Add fresh basil, additional soy sauce, salt or chilies to taste. Serve warm.
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