Spaghetti Squash Stir-Fry with Ground Turkey and Ginger

By Lauren Mitchell, Test Kitchen Director · 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 (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.