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Ground Turkey Alfredo Spaghetti Squash - A Cozy, Lighter Comfort Food

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Spaghetti squash (1 large or 2 small, about 3–4 pounds total)
  • Olive oil (or avocado oil)
  • Kosher salt and black pepper
  • Ground turkey (1 pound; 93% or 85% lean works best)
  • Unsalted butter (2 tablespoons)
  • Garlic (3–4 cloves, minced)
  • All-purpose flour (1–2 tablespoons, for thickening)
  • Chicken broth (1 cup; low-sodium preferred)
  • Heavy cream (3/4 cup; or half-and-half for lighter)
  • Parmesan cheese (1 cup, freshly grated)
  • Nutmeg (a pinch, optional but classic)
  • Red pepper flakes (optional, for a little heat)
  • Fresh parsley (for garnish)
  • Lemon (zest or a squeeze, optional for brightness)

Method
 

  1. Prep and roast the squash: Heat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Rub the cut sides with a little olive oil and season with salt and pepper. Place cut-side down on a parchment-lined sheet and roast 35–45 minutes, until tender and strands pull easily with a fork.
  2. Brown the turkey: While the squash roasts, warm 1 tablespoon oil in a large skillet over medium-high heat. Add ground turkey, 1 teaspoon salt, and a few grinds of pepper. Cook, breaking it up, until browned and cooked through, about 6–8 minutes. Transfer to a plate and keep warm.
  3. Start the Alfredo base: In the same skillet, reduce heat to medium. Add butter. When melted, add minced garlic and cook 30–60 seconds until fragrant, not browned.
  4. Make a quick roux: Sprinkle in flour and stir for 30 seconds to coat and cook off the raw taste. It will look like a paste.
  5. Add liquids: Slowly whisk in the chicken broth until smooth, then stir in heavy cream. Simmer gently 2–3 minutes until slightly thickened.
  6. Finish the sauce: Stir in Parmesan a handful at a time until melted and smooth. Season with a pinch of nutmeg, more salt and pepper to taste, and red pepper flakes if you like a little kick.
  7. Combine with turkey: Return the browned turkey to the pan and fold it into the Alfredo sauce. Keep warm on low.
  8. Shred the squash: When the squash is cool enough to handle, use a fork to scrape out long, spaghetti-like strands into a large bowl. Season with a little salt and pepper and a drizzle of olive oil if needed.
  9. Toss and serve: Add the spaghetti squash to the skillet and gently toss to coat with the turkey Alfredo. Or, spoon the saucy turkey over squash strands in the hollowed shells for a fun “boat.” Top with extra Parmesan, chopped parsley, and a touch of lemon zest or a squeeze of lemon for brightness.
  10. Optional add-ins: Fold in a couple of handfuls of baby spinach at the end, or sauté sliced mushrooms before browning the turkey. Frozen peas are great too—stir them into the sauce for the last 2 minutes.