Photo of Baked Spaghetti Squash by WW

Baked Spaghetti Squash

Total Time
45 min
25 min
20 min
Believe it or not, there's no noodles in this spaghetti-like entree. The squash is softened in the microwave before baking the "spaghetti" strands for extra ease in preparation and minimal cleanup. With the melty goodness of mozzarella cheese to tie everything together, you'll find that this recipe is a total crowd-pleaser.


Uncooked spaghetti squash

1 large

Shredded part-skim mozzarella cheese

1 cup(s)

Olive oil

1 Tbsp, extra virgin


4 small clove(s), finely chopped

Uncooked 99% fat-free ground turkey breast

1 pound(s)

Bottled pasta sauce

16 oz

Dried oregano

½ tsp

Dried basil

½ tsp


  1. Preheat the oven to 400°F.
  2. Cut the squash in half lengthwise and remove the seeds. Put the squash halves in a microwave-safe dish, flesh side down, and add enough water so it goes 1/4 inch of the way up the squash. Microwave on high until tender and the squash flesh can easily be raked into strands and scooped out with a fork, about 10 to 12 minutes.
  3. While the squash is in the microwave, heat the oil in a large skillet. Sauté the garlic until aromatic, about 30 seconds to 1 minute. Add the turkey to the skillet (with optional salt and pepper) and cook, stirring often, until browned and cooked through. Stir in the pasta sauce and heat through.
  4. Add the "spaghetti" strands to the skillet and stir until combined. Transfer the mixture to one large casserole dish or four small individual casserole dishes.
  5. Sprinkle cheese and dried herbs over top. Bake until the cheese is melted and bubbly, about 8 to 10 minutes.
  6. Serving size: 1/4 of the large casserole dish or 1 individual casserole dish