Photo of Spaghetti squash with turkey ragu by WW

Spaghetti squash with turkey ragu

Total Time
40 min
15 min
25 min
Thanks to turkey breast mince, savoury veggies, diced tomatoes, and spaghetti squash, this hearty, filling dinner is a fabulous option when you don't want to use any Points. We love the sauce over spaghetti squash, but you could also use spiralised zucchini. Garnish with a sprinkle of grated Parmesan if desired.


Calorie controlled cooking spray

8 spray(s)

Turkey Breast Mince, raw

450 g


1 medium, chopped

Peppers, all types

1 medium, yellow or red pepper, chopped

Oregano, Dried

1 teaspoon(s), level

Chilli flakes

1 pinch


6 clove(s), grated

Tinned Tomatoes

1 can(s), large

Butternut Squash

2 whole, small, spiralised, cooked


  1. Coat a large straight-sided sauté pan with cooking spray and heat over a medium-high heat. Add the turkey to the pan and sprinkle with ½ tsp salt; cook for 5-6 minutes until lightly browned and cooked through, stirring frequently to crumble. Remove the turkey from the pan.
  2. Off the heat, mist the pan again with cooking spray. Heat over a medium heat. Add the onion, pepper, oregano, chilli flakes and the garlic, season with salt and pepper. Cook for 6-7 minutes until the vegetables are tender. Stir in the tomatoes; reduce the heat to a medium-low and cook for 10-12 minutes until slightly thickened.
  3. Using a hand blender, puree the sauce in the pan to your desired consistency. Stir in the turkey and cook for 1 minute until heated through. Serve the sauce over the spaghetti squash.