How TO Make The Viral Tiktok Spaghetti Squash Recipe

Ingredients

• 1 whole Spaghetti Squash (medium, about 2‑3 lb; halved and seeded)
• 3 tablespoons Olive Oil (extra‑virgin, divided for roasting and pan)
• 1 teaspoon Seasoned Salt (for seasoning squash and turkey)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Onion Powder (for seasoning squash)
• 0.5 teaspoon Garlic Powder (for seasoning squash)
• 1 pound Ground Turkey (lean (93 % lean))
• 1 teaspoon Creole Seasoning (divided between turkey and sauce)
• 1 cup Cherry Tomatoes (halved)
• 0.5 medium Onion (diced)
• 1 tablespoon Garlic (minced)
• 5.3 ounce Boursin Garlic & Herb Cheese (softened, broken into pieces)
• 2 cup Heavy Cream (full‑fat)
• 1 cup Shredded Mozzarella Cheese (divided, plus extra for topping)
• 2 cup Fresh Spinach (roughly 2‑3 handfuls, loosely packed)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 0.5 teaspoon Salt (for sauce seasoning)
• 0.25 teaspoon Paprika (for sauce seasoning)
• 0.5 teaspoon Red Pepper Flakes (for sauce seasoning)

Instructions

1. Dice Onion and Halve Cherry Tomatoes

   Dice half a medium onion and cut one cup of cherry tomatoes in half. Set both aside.

   Time: PT10M

2. Prepare the Spaghetti Squash

   Cut the spaghetti squash lengthwise in half, scoop out the seeds with a large spoon, brush each half with olive oil, and season with seasoned salt, black pepper, onion powder, and garlic powder.

   Time: PT8M

3. Roast the Squash

   Place the seasoned squash halves cut‑side down on a foil‑lined baking sheet and bake at 400°F for 35‑40 minutes, until fork‑tender.

   Time: PT38M

   Temperature: 400°F

4. Brown the Ground Turkey

   While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the ground turkey, break it up, and season with seasoned salt, black pepper, onion powder, garlic powder, and Creole seasoning. Cook until browned, about 8 minutes.

   Time: PT8M

5. Sauté the Onion

   Remove the turkey and set aside. Add a little more olive oil if needed, then sauté the diced onion in the same skillet for 3 minutes until translucent.

   Time: PT3M

6. Add Garlic and Tomatoes

   Stir in the minced garlic and halved cherry tomatoes, cooking for 1‑2 minutes until fragrant.

   Time: PT2M

7. Create the Creamy Cheese Base

   Add the Boursin garlic‑herb cheese and heavy cream. Break the cheese into pieces and stir until fully melted and the sauce is smooth.

   Time: PT3M

8. Season the Sauce

   Stir in 1/4 cup shredded mozzarella, then season with ½ tsp salt, ¼ tsp pepper, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp Creole seasoning, ¼ tsp paprika, and ½ tsp red pepper flakes.

   Time: PT2M

9. Add Spinach

   Add two to three handfuls of fresh spinach and stir until wilted, about 1 minute.

   Time: PT1M

10. Combine Turkey with Sauce

    Return the browned turkey to the skillet and mix until evenly incorporated.

    Time: PT1M

11. Shred the Squash into Noodles

    When the squash is tender, remove from the oven, flip each half, and use a fork to scrape the flesh into spaghetti‑like strands.

    Time: PT3M

12. Assemble the Dish

    Spoon several scoops of the turkey‑cream sauce into each squash half, gently toss to coat the strands, and sprinkle extra shredded mozzarella on top.

    Time: PT2M

13. Final Bake and Broil

    Return the assembled squash halves to the oven. Bake at 400°F for 5 minutes, then switch to the broiler for 3‑5 minutes until the cheese on top is golden and bubbly.

    Time: PT9M

    Temperature: 400°F

14. Garnish and Serve

    Remove from the oven, sprinkle chopped parsley over the top, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

750

Protein

34 g

Carbohydrates

20 g

Fat

65 g

Fiber

4 g

Ingredient Substitutions

• Instead of Spaghetti Squash: Butternut squash
• Instead of Olive Oil: Avocado oil
• Instead of Seasoned Salt: Regular salt + extra spices
• Instead of Black Pepper: White pepper
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Ground Turkey: Ground chicken, Ground beef
• Instead of Creole Seasoning: Cajun seasoning
• Instead of Cherry Tomatoes: Grape tomatoes
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Boursin Garlic & Herb Cheese: Cream cheese mixed with herbs
• Instead of Heavy Cream: Half‑and‑half, Coconut cream
• Instead of Shredded Mozzarella Cheese: Monterey Jack
• Instead of Fresh Spinach: Kale, Swiss chard
• Instead of Fresh Parsley: Cilantro
• Instead of Salt: Sea salt
• Instead of Paprika: Smoked paprika
• Instead of Red Pepper Flakes: Cayenne pepper (¼ tsp)

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Spoon
• Baking Sheet
• Aluminum Foil
• Pastry Brush
• Fork
• Skillet
• Wooden Spoon or Spatula
• Measuring Spoons
• Measuring Cups
• Mixing Bowl

Critical Steps — Do Not Skip

• Removing seeds from the spaghetti squash
• Roasting the squash until fork‑tender
• Fully melting Boursin cheese with heavy cream
• Scraping the squash into noodle‑like strands
• Final broil to brown the cheese topping

Chef Tips from the Video

• Line the baking sheet with parchment paper instead of foil for easier cleanup.
• Add a pinch of nutmeg to the cream sauce for a subtle warm note.
• If you prefer a spicier dish, increase the red pepper flakes or add a dash of hot sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Not recommended; the squash may become watery when reheated.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the spaghetti squash a day ahead and store halves in the fridge; reheat before assembling.
• The turkey‑cream sauce can be made up to 2 days in advance; keep warm or gently reheat before adding to the squash.

Frequently Asked Questions