Creamy Pecan Pesto Turkey Spaghetti Squash Bake
Herby lean ground turkey, buttery spaghetti squash, nutty and flavor-packed pesto, all baked into a spaghetti squash boat for a healthy and mouthwatering meal—all baked for the perfect bite.
I love spaghetti squash. It feels like the ultimate vessel for so many flavors and cuisines! This recipe showcases some wonderful fall notes, blending Italian flavors with the protein and creaminess that everyone loves in classic pasta dishes. But guess what? It doesn’t have any pasta—meaning lower carbs, 100% gluten-free goodness, and packed with veggie nutrients you will love!
Plus, this recipe takes very little active cooking time and lets the oven do the heavy lifting. Make your next meal healthier and tastier in a smart, veggie-packed way.
Why You’ll Love This Spaghetti Squash Bake
Low-Carb Comfort: All the cozy creaminess of a pasta bake without the heavy grains.
Nutty Pesto Twist: Homemade pecan cream cheese pesto brings a buttery, rich depth of flavor.
Built-In Meal Prep: Served right inside roasted squash bowls for easy cleanup and gorgeous presentation.
Ingredients
For the Spaghetti Squash:
Spaghetti squash
Olive oil
Garlic powder
Fresh ground salt and pepper
For the Turkey Filling:
1Ground turkey (99% fat-free works the best)
Dried basil
Parmesan cheese, shredded
Mozzarella cheese, shredded
For the Pecan Cream Cheese Pesto:
Fresh basil
Olive oil
Pecans, chopped & roasted
Parmesan cheese, shredded or grated
Cream cheese, softened
Lemon juice
Ground cinnamon
Garlic powder
Salt and pepper
How to Make Creamy Pecan Pesto Turkey Spaghetti Squash Bake
Step 1: Roast the Squash - Preheat your oven to 400°F (200°C) and grease a baking dish. Wash and dry the spaghetti squash, then poke holes all over it with a fork. Place on a plate and microwave for 2 minutes to soften it up. Cut it open right down the center and scrape out the seeds.
Step 2: Season and Bake - Place the cleaned squash halves into the prepared baking dish. Drizzle with olive oil, sprinkle with ¼ teaspoon garlic powder, and season generously with salt and pepper. Bake in the preheated oven for 50–55 minutes, or until fork-tender.
Step 3: Blend the Pesto - While the squash is baking, make the pesto: add the basil, olive oil, pecans, parmesan cheese, cream cheese, lemon juice, ground cinnamon, and garlic powder to a blender or food processor. Blend until mostly smooth. Season with salt and pepper to taste, and set aside.
Step 4: Cook the Turkey - Drizzle a pan slightly with olive oil and add the ground turkey over medium-low heat. Break up the meat as it cooks. While it cooks, sprinkle with 2 teaspoons of dried basil and season generously with salt and pepper. Cook until it turns a nice brown and white color. Remove from heat and allow to cool slightly.
Step 5: Shred and Mix - Once the spaghetti squash is cooked, remove it from the oven and let it cool until safe to handle. Scrape the inside strands of the squash from both halves into a medium-sized bowl. Add the cooked ground turkey and the pesto. Using a spoon, stir to combine until you have an evenly distributed mixture.
Step 6: Stuff and Melt - Spoon the spaghetti squash and turkey mixture back into both squash halves, distributing evenly. Top both halves with the ¼ cup parmesan cheese and ¼ cup mozzarella cheese.
Step 7: Brown and Serve - Return the stuffed squash to the oven and bake for 5–8 minutes until the cheese is melted, bubbling, and golden-brown. Remove, top with fresh parsley, basil, or red pepper flakes, scoop out a portion, and enjoy!
Helpful Recipe Notes & Pro-Tips
Microwave Trick: Microwaving the whole squash for just 2 minutes softens the tough outer skin just enough to make slicing it open safe and effortless.
Pecan Prep: Toasting your chopped pecans beforehand brings out their natural oils, giving the pesto an incredible, rich flavor profile without any bitterness.
Health Benefits & Nutrition of This Recipe
High-Quality Lean Protein: Ground turkey provides a fantastic source of lean protein, which is essential for muscle repair, recovery, and keeping you full longer.
Heart-Healthy Fats & Brain Power: Pecans and extra virgin olive oil supply beneficial monounsaturated fats, vitamin E, and antioxidants that support heart health and cognitive function.
Nutrient-Dense Veggies: Spaghetti squash is naturally low in calories and carbohydrates while offering a great source of dietary fiber, Vitamin C, and potassium to support healthy digestion and hydration.
Immune & Metabolic Support: Fresh basil and lemon juice deliver protective plant compounds and Vitamin C, helping to bolster your immune system naturally.
Recipe Variations
Protein Swap: Switch out the turkey for shredded chicken, or make it vegetarian by using crumbled tofu.
Make It Dairy-Free: Leave the cream cheese out of the pesto and use your favorite dairy-free melted cheese alternative for the topping.
Extra Flavor Boost: Add 1 teaspoon of dried oregano, an extra ⅛ teaspoon of ground cinnamon, and ½ teaspoon of onion powder to the ground turkey for an even richer aromatic kick.
For the Spaghetti Squash:
- 1 small/medium spaghetti squash
- Olive oil
- ¼ teaspoon garlic powder
- Fresh ground salt & pepper
For the Turkey Filling:
- 1 lb. lean ground turkey (99% fat free works the best)
- 2 teaspoons dried basil
- ¼ cup parmesan cheese, shredded
- ¼ cup mozzarella cheese, shredded
For the Pecan Cream Cheese Pesto:
- ½ cup basil, packed
- ⅓ cup olive oil
- ¼ cup pecans, chopped & roasted
- ¼ cup parmesan cheese, shredded or grated
- 2 tablespoons cream cheese, softened
- ½ tablespoon lemon juice
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon garlic powder
- Salt & pepper, to taste
For the Spaghetti Squash:
- 1 small/medium spaghetti squash (~1.2 kg)
- Olive oil
- ¼ tsp garlic powder
- Fresh ground salt & pepper
For the Turkey Filling:
- 454g lean ground turkey (99% fat free)
- 2 tsp dried basil
- 25g parmesan cheese, shredded
- 25g mozzarella cheese, shredded
For the Pecan Cream Cheese Pesto:
- 15g fresh basil, packed
- 80 ml olive oil
- 30g pecans, chopped & roasted
- 25g parmesan cheese, shredded or grated
- 30g cream cheese, softened
- 7ml lemon juice
- ⅛ tsp ground cinnamon
- ¼ tsp garlic powder
- Salt & pepper, to taste
- Roast the Squash: Preheat your oven to 400°F (200°C) and grease a baking dish. Wash and dry the spaghetti squash, poke holes all over it with a fork, place on a plate, and microwave for 2 minutes to soften. Cut it open right down the center and scrape out the seeds.
- Season & Bake: Place the cleaned squash halves into the prepared baking dish. Drizzle with olive oil, sprinkle with ¼ teaspoon garlic powder, and season generously with fresh ground salt and pepper. Bake in the preheated oven for 50–55 minutes, or until fork-tender.
- Blend the Pesto: While the squash is baking, make the pesto: place the basil, olive oil, pecans, parmesan cheese, cream cheese, lemon juice, ground cinnamon, and garlic powder in a blender or food processor. Blend until mostly smooth. Season with salt and pepper to taste, and set aside.
- Cook the Turkey: Drizzle a pan slightly with olive oil and add the ground turkey over medium-low heat. Break up the meat as it cooks. Sprinkle with 2 teaspoons of dried basil and salt and pepper generously, cooking until it turns a brown and white color. Remove and allow to cool slightly.
- Shred & Mix: Once the spaghetti squash is cooked, remove from the oven and allow to cool until safe to handle. Scrape the inside strands of the squash from both halves into a medium-sized bowl. Add the cooked ground turkey and the pesto. Using a spoon, stir to combine until you have an evenly distributed mixture.
- Stuff & Top: Spoon the spaghetti squash turkey mixture back into both squash halves, distributing evenly. Top both halves evenly with ¼ cup parmesan cheese and ¼ cup mozzarella cheese.
- Melt & Serve: Place the stuffed and topped squash back into the oven and let the cheese bubble and brown for 5–8 minutes. Remove, top with fresh parsley, basil, or red pepper flakes, scoop out a portion, and enjoy!
- Microwaving the whole squash for 2 minutes softens the tough outer skin just enough to make slicing it open safe and effortless.
- Toasting your chopped pecans beforehand brings out their natural oils, giving the pesto an incredible, rich flavor profile.
- Protein Swap: Change the turkey for chicken or make it vegetarian and use crumbled tofu.
- Make It Dairy-Free: Simply leave the cream cheese out of the pesto and use a dairy-free cheese option for the top.
- Extra Flavor Boost: Add 1 teaspoon dried oregano, an extra ⅛ teaspoon ground cinnamon, and ½ teaspoon onion powder to the ground turkey for an extra kick.
*Percent Daily Values are based on a 2,000 calorie diet. Estimated values for 4 servings.
| Nutrient | Amount | % Daily Value |
| Calories | ~480 | 24% |
| Protein | ~38g | 76% |
| Carbohydrates | ~16g | 6% |
| Fat | ~31g | 48% |
| Fiber | ~4g | 14% |
| Sugar | ~5g | — |
| Sodium | ~540mg | 23% |
