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A recipe from Nancy Bordeleau Cinq Fourchettes

Spaghetti Squash Stuffed with Turkey, Pesto, and Bocconcini

  • 2-4 servings
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  1. Preheat oven to 400°F (200°C).
  2. Brush each squash half with oil and place face down on baking sheet. Cook 40 minutes in oven on middle rack or until finger sinks into flesh when pressed on squash.
  3. In a skillet, heat oil and cook onions 4‒5 minutes.
  4. Add ground turkey and sauté 4‒5 minutes. Add peppers and cook until tender. Add tomatoes and cook 2‒3 minutes. Remove from heat and add pesto. Add salt and pepper to taste. Set aside.
  5. When squash is cooked, shred flesh into spaghetti strands with a fork. Combine flesh and stuffing and place mixture in emptied squash.
  6. Top with bocconcini slices and broil in oven for a few minutes.
  7. Remove from oven and garnish with a little fresh basil before serving. 
You can also use

Ground chicken