Spaghetti Squash Stir-Fry with Ground Turkey and Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant stir-fry featuring roasted spaghetti squash strands tossed with savory ground turkey, fresh ginger, and crisp vegetables, tailored for Whole30 compliance. This whole30-inspired whole30 (whole30, gluten free) ready in about 60 minutes pairs medium (about 3 lbs) spaghetti squash, lean ground turkey, medium, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 medium, thinly sliced red bell pepper
• 1 medium, diced into 1/2-inch pieces zucchini
• 3 stalks, sliced green onions
• 1 tbsp, finely grated fresh ginger
• 3 cloves, minced garlic cloves
• 3 tbsp coconut aminos
• 3 tbsp, divided olive oil
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Preheat oven to 400°F. Cut 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. Place cut-side down on a baking sheet and roast for 40 minutes until tender and strands can be easily shredded with a fork.
2. Step 2: While squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb lean ground turkey seasoned with 1/4 tsp sea salt and 1/4 tsp black pepper. Cook, breaking up meat with a spatula, for 5-7 minutes until browned and cooked through. Transfer turkey to a bowl and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant.
4. Step 4: Add 1 thinly sliced red bell pepper and 1 diced medium zucchini to the skillet. Cook for 4-5 minutes until vegetables soften but remain crisp.
5. Step 5: Use a fork to shred the roasted spaghetti squash flesh into strands directly into the skillet. Add the cooked ground turkey back in.
6. Step 6: Pour 3 tbsp coconut aminos over the mixture, add 3 sliced green onions, and sprinkle 1/4 tsp red pepper flakes if using. Stir well and cook for 2-3 minutes until everything is heated through and flavors meld.
7. Step 7: Taste and adjust seasoning with remaining salt and pepper if needed. Serve warm for a Whole30-friendly stir-fry.