Spaghetti Squash Stir-Fry with Ground Turkey and Bell Peppers

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A vibrant stir-fry combining tender spaghetti squash strands with savory ground turkey and colorful bell peppers for a Whole30-friendly dinner. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 60 minutes, pairs spaghetti squash, ground turkey, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 3 lbs) spaghetti squash
• 1 lb, lean ground turkey
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 3 stalks, sliced green onions
• 3 cloves, minced garlic
• 1 tbsp, freshly grated ginger
• 3 tbsp coconut aminos
• 2 tbsp olive oil
• 1 tsp sesame oil
• 1/4 tsp red chili flakes
• 1 tsp sea salt
• 1/2 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Slice 1 medium spaghetti squash in half lengthwise and scoop out seeds. Drizzle each half with 1 tbsp olive oil and sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 40 minutes until tender.
2. Step 2: While squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground turkey and cook for 5-6 minutes, breaking up meat with a spoon, until browned and cooked through.
3. Step 3: Add 3 minced garlic cloves, 1 tbsp grated ginger, 1 large diced red bell pepper, and 1 large diced yellow bell pepper to the skillet. Sauté for 4-5 minutes until peppers soften.
4. Step 4: Scrape spaghetti squash flesh with a fork to create strands and add them to the skillet along with 3 tbsp coconut aminos, 1 tsp sesame oil, 1/4 tsp red chili flakes, and 3 sliced green onions. Stir-fry for 2-3 minutes until everything is well combined and heated through.
5. Step 5: Adjust seasoning with remaining salt and pepper as needed. Serve immediately for a bright and nourishing Whole30 stir-fry.