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Lemon Parmesan Spaghetti Squash with Ground Turkey

Lemon Parmesan Spaghetti Squash with Ground Turkey

Laurie Cromie
Servings 4 servings
Calories 242 kcal


  • 1 spaghetti squash baked and shredded
  • 1 lb. ground turkey breast Italian seasoned preferred
  • Juice of one lemon
  • 1 tsp grated lemon zest
  • 1 Cup Parmesan Reggiano cheese shredded


  • If not already prepared, cut spaghetti squash into 1-inch slices. Using a spoon, remove the seeds from the middle of each ring and place on a covered baking sheet. Brush with olive oil.
  • Bake at 375 F degrees for 45 minutes. Let cool 15 minutes. Use a fork to shred "noodles" from the skin.
  • In a pre-heated skillet, brown ground turkey breast over medium heat. Drain fat.
  • Add lemon juice, lemon zest, and Parmesan-Reggiano cheese. Add shredded spaghetti squash noodles. Gently toss over medium heat just until ingredients are combined and cheese has melted.


More ways for baking squash can be found here: https://www.barivangelist.com/three-ways-to-cook-spaghetti-squash-including-the-easy-no-sweat-method/
If you cannot find Italian-seasoned turkey breast in the grocery store, season turkey with salt and pepper. and a dash of Italian Seasoning as it is browning.


Calories: 242kcalCarbohydrates: 2gProtein: 42gFat: 6g
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