Moroccan Turkey Spaghetti Squash Bake
Recipe type: Entree
  • 1 Small/Medium Spaghetti Squash
  • 1.25 pounds Extra Lean Ground Turkey
  • 1 teaspoon Red Pepper Flakes
  • Herbamare Seasoning, to taste (Salt and Pepper could also work)
  • 2 Bell Peppers, chopped (I used Orange Bell Peppers)
  • ½ a Red Onion, chopped
  • ¾ cup Mina Harissa Traditional Moroccan Red Pepper Sauce, Mild
  • Colby and Monterey Jack Shredded Cheese (Any cheese would work)
Spaghetti Squash
  1. Cut Spaghetti Squash crosswise NOT lengthwise (this makes it so both sides fit on one plate)
  2. Get a microwave safe plate and fill it with enough water to cover the bottom of the plate
  3. Scrape out the seeds
  4. Place the spaghetti squash halves open face down
  5. Microwave for approximately 8 minutes depending on size
  6. When it is cool enough to handle scrape the insides out with a fork
  1. While the Spaghetti Squash is cooking preheat the oven to 350 degrees Fahrenheit.
  2. Spray a 9x13 baking dish with non-stick spray.
  3. In a pan on medium heat place a little oil.
  4. Add in the ground turkey, red pepper flakes, and herbamare seasoning.
  5. When the turkey is half way cooked add in the chopped bell peppers and onion.
  6. Cook until turkey is cooked with no pink left.
  7. Mix the spaghetti squash with the turkey mixture and the Mina Harissa Sauce.
  8. Place the mixture into the baking dish.
  9. Sprinkle cheese over the top.
  10. Bake until cheese melts (approximately 5 minutes)
  11. Eat up!
Great warm and cold! Perfect for meal prep!

I got the Red Pepper Flakes and Herbamare Seasoning from Vitacost. Click this link to save $10 off your first purchase of $30 or more.
Nutrition Information
Serving size: 4-6
Recipe by Fantastically Fit at