Looking for a new way to enjoy spaghetti squash? These ground turkey spaghetti squash stir fry boats combine tender squash “noodles” with a spicy sesame ginger sauce, shiitake mushrooms, and bok choy. This meal is healthy, high in protein and fiber, and comes together in under an hour.
Love Spaghetti Squash? Try this viral feta spaghetti squash bake and this sesame spaghetti squash noodles with broccoli.
Spaghetti Squash is NOT just for Italian flavors – trust me.
Y'all, spaghetti squash is not spaghetti – I mean I know we all know this but do we know this? Because 90+% of all spaghetti squash recipes out there are flaunting Italian flavors. My hot take – Asian flavors change the spaghetti squash game!
Spaghetti squash is an excellent blank canvas, but its sublty sweet and savory notes pair perfeclty with umami punch of soy sauce, sesame oil and spice! Give me a blank canvas and I give you garlic and ginger.
This recipe has it all!
- High Protein & High Fiber – balanced, nourishing, and filling.
- Full of Veggies – bok choy + shiitake = powerhouse nutrition.
- Quick & Easy – dinner on the table in under 45 minutes.
- Meal Prep Friendly – spaghetti squash + turkey mixture store beautifully.
- A Fun Twist – finally, a spaghetti squash recipe beyond marinara sauce.
Let's Get Cooking!
Ingredients and Helpful Substitution Tips
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Spaghetti Squash – I use 2 spaghetti squash in this recipe for 4 servings (hello meal prep!). I prefer smaller spaghetti squash if you can find them.
- Ground Turkey – lean protein base; swap with ground chicken or tofu for a vegetarian version.
- Baby Bok Choy – adds crunch and greens; napa cabbage or spinach works too.
- Shiitake Mushrooms – earthy, meaty flavor; sub with cremini or portobello.
- Sesame Ginger Sauce – soy sauce (or tamari), sesame oil, ginger, garlic, rice vinegar, maple syrup, and sriracha. Adjust spice to taste.
- Garnishes – scallions, sesame seeds, and extra sriracha.
Tools You'll Need
- Baking sheet (for roasting squash)
- Large skillet or wok
How to Make Spaghetti Squash Boats:
Step 1: Roast the Spaghetti Squash you have options here and I'll share my preferred method.
1. Instant Pot
- Pierce the whole squash all over with a knife or fork to allow steam to escape.
- Place 1 cup water in the Instant Pot, insert trivet, and set the whole squash on top.
- Cook on High Pressure for 15 minutes (small squash: 12–13 min; large: 18–20 min). Quick release.
- Once cool enough to handle, cut in half, scoop out seeds, and shred into strands.
- ✅ Pro: no cutting a hard squash up front — easiest prep.
- ⚠️ Con: strands are soft and slightly watery, bordering on mushy
2. Microwave
- Pierce squash all over with a fork or cut in half and remove seeds.
- Place cut-side down in a microwave-safe dish with 1 inch water.
- Microwave on High for 10–12 minutes, or until tender.
✅ Pro: fastest method, perfect for weeknights.
⚠️ Con: texture can be uneven or watery, and flavor is bland
3. Roasting – My preferred method!
- Preheat oven to 400°F.
- Cut squash in half lengthwise (or through the middle for long strands). Scoop out seeds.
- Drizzle with olive oil, season, and place cut-side down on a parchment-lined sheet.
- Roast 35–45 minutes, until strands pull away easily with a fork.
✅ Pro: best flavor and noodle-like texture.
⚠️ Con: longest cook time, and you have to cut the squash in half
💡 Pro Tip: Cut Your Squash Crosswise, Not Lengthwise!
Most recipes tell you to cut spaghetti squash lengthwise, but here’s the trick: cut it crosswise through the widest (fat) part instead. This gives you long, spaghetti-like strands rather than short ones, making it perfect for “noodle” boats.
Here’s how to do it:
- Place the squash on a cutting board and slice it in half across the middle (through the fattest part).
- Scoop out the seeds as usual.
- To make the halves sit flat and stable, slice the tiniest bit off each end — just enough so they don’t wobble on the baking sheet.
- Rub the flesh with olive oil, season, and roast cut side down until tender.
Once baked, you’ll be rewarded with extra-long strands of squash “noodles” that are easier to twirl and fill.
Step 2: Prep Veggies and Sauce
Baby Bok Choy – Slice the baby bok choy in half lengthwise. Separate the leafy greens and set aside, then cut the white root ends into smaller bite-sized pieces. Chef’s Tip: add the greens later in cooking since they wilt quickly, while the root pieces benefit from a little more time in the pan.
Sauce – Blend ingredients for sauce in a small blender, alternatively you can grate the ginger and garlic and whisk.
Step 3: Saute
Brown the Turkey – Add the sesame oil to a large skillet, add the ground turkey and cook until browned. Add the garlic and ginger and cook for an additional 30 seconds. Remove the turkey from the pan and set aside.
Saute Veggies – Start with the bok choy stems, layer in the shiitake mushrooms, and finally the bok choy leaves.
Sauce it up! Pour all of the sesame ginger sauce into the pan and stir to coat, cooking with the sauce for 2-3 minutes.
Stuff and Garnish! Create a well inside of the spaghetti squash and stuff with the veggie, ground turkey mixture. Top with scallions, sesame seeds, and more sriracha sauce.
Storage & Meal Prep Tips:
- Roast squash in advance — it keeps 4+ days in the fridge.
- Store stir fry and squash separately; combine just before serving.
- Leftovers reheat well in a skillet or microwave.
- Freeze turkey mixture (not squash) for up to 2 months.
🤓 Abra's Nutrition Spotlight:
Bok Choy + Shiitake Mushrooms: Bok choy delivers calcium, vitamin K, and folate, while shiitakes bring immune-supporting compounds like beta-glucans. Together with lean turkey and fiber-rich squash, you’ve got a nutrient-dense, gut-friendly dinner.
You'll Also Love:
- Easy Chicken Pesto Spaghetti Squash
- Warm Kale and Mushroom Salad
- Cold Tahini Noodles
- Teriyaki Turkey Lettuce Wraps
Dietary Modifications
Naturally gluten free, dairy free, Whole30, Paleo, and Keto Friendly
- Vegetarian /Vegan – Replace the ground turkey for crumbled tofu!
If you’ve tried this recipe, don’t forget to rate and comment!
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Spaghetti Squash Stir Fry Boats with Ground Turkey and Bok Choy
Ingredients
- 2 Spaghetti Squash
- 1 lb Extra Lean Ground Turkey
- 1 lb. Baby Bok Choy chopped
- 2 cups Shiitake Mushrooms sliced
- 2 cloves Garlic chopped
- 1 tbsp Fresh Ginger finely chopped
- 2 tbsps Sesame Oil divided
Sesame Ginger Sauce
- 3 cloves Garlic
- 1 tbsp Ginger or about a 1" piece
- 1 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- 3 tbsps Soy Sauce or GF tamari
- 3 tbsps Maple Syrup
- 1 tsp Sriracha
For Serving
- 1/4 cup Scallions sliced
- 1 tbsp Sesame Seeds
- Extra Sriracha
Instructions
- PREPARE SPAGHETTI SQUASH: Preheat oven to 400. Cut spaghetti squash crosswise (across the fattest portion), scoop out seeds, rub the flesh with a bit of olive oil, salt and pepper. Roast flesh side down on a baking sheet. A smaller spaghetti squash will take about 30 minutes, larger will take 40+ minutes. Remove from oven and allow to cool.2 Spaghetti Squash
- PREPARE VEGETABLES: cut baby bok choy lengthwise in quarters, then chop the stems into smaller bits, set aside. Slice shiitake mushrooms, set aside. Dice garlic and finely dice ginger, set aside.1 lb. Baby Bok Choy, 2 cups Shiitake Mushrooms, 2 cloves Garlic, 1 tbsp Fresh Ginger
- PREPARE SAUCE: I prefer to make the sesame ginger sauce in a small blender or small food processor, but you can also grate the garlic and ginger and just whisk together. Add all ingredients and blend until smooth.3 cloves Garlic, 1 tbsp Ginger, 1 tbsp Sesame Oil, 1 tbsp Rice Vinegar, 3 tbsps Soy Sauce, 3 tbsps Maple Syrup, 1 tsp Sriracha
- PREPARE STIR FRY: Heat a large skillet over medium heat. Add sesame oil and ground turkey and cook until browned about 4-5 minutes, breaking up with a spoon as it cooks. Add garlic and ginger to pan, stir and cook for an additional 30 seconds to 1 minutes. Season the turkey with a pinch of salt and black pepper. Remove the turkey from the pan and set aside. Add more sesame oil to the pan, add baby bok choy stems and saute for 2 minutes, add shiitake mushrooms and cook until slightly browned (about 2-3 minutes), add bok choy leaves and saute for 30 seconds. Add ground turkey back to the pan and continue cooking all together for 2-3 minutes. Add all of the sesame ginger sauce and stir to coat, cook for an additional 2 minutes.2 tbsps Sesame Oil, 1 lb Extra Lean Ground Turkey
- Put it all together! Once the spaghetti squash is cool enough to handle, use a fork to separate strands and create a little well to add your filling. Add a big spoonful of turkey mixture to each spaghetti squash half, drizzle with extra sriracha, top with sliced scallions and sesame seeds. Enjoy!1/4 cup Scallions, 1 tbsp Sesame Seeds
Notes
Store spaghetti squash and turkey mixture in separate containers in fridge.
Nutrition
FAQ
Yes — swap ground turkey for crumbled tofu or tempeh.
Spaghetti squash is significantly lower in carbohydrates than traditional pasta. Spaghetti (about 10g carbohydrates and 42 calories per cup) vs traditional pasta (around 43g carbohydrates and 220 calories). Additional spaghetti squash contains about 2 grams of fiber per cup bringing the total net carbs to 8 grams per cup. So yes, all that to say spaghetti squash is a lower carbohydrate food.
Absolutely — ground chicken, pork, or even shrimp stir fry work beautifully.
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