Keto Low Carb Cheesy Mushroom Turkey Spaghetti Squash is full of three cheeses, mushrooms, and plenty of flavor!
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Thanksgiving is my all-time favorite food holiday. I LOVE everything about the Thanksgiving feast and love to enjoy all of the leftovers.
This stuffed spaghetti squash is a perfect way to use up leftover turkey from Thanksgiving or any holiday meal! After so many turkey soups and sandwiches, I need something a little different to appreciate the turkey. And since this spaghetti squash recipe is low carb and keto, it gives it a healthier spin! You can also use chicken in place of the turkey, with leftover chicken still being a perfect option! Find more leftover turkey recipes here!
If you have never had spaghetti squash before, I encourage you to try it! I am not a squash person in general, so I was really skeptical about it. But it is actually good and a great substitute for pasta! Part of the trick is thinking of it as an alternative to pasta and not the exact same thing. The squash is like a crispy, crunchy angel hair and does not carry much flavor, especially when you add everything on top of it. If you want to transition to the idea of it, you can always cook just a little regular pasta and mix it in, I find this helps as well in getting used to it.
The stuffed spaghetti squash is also very filling, even more so than pasta. Just 1/4 of this recipe is more than enough to make me full, so it goes a long way. Find more spaghetti squash recipes here!
You could also really amp up the Thanksgiving flavors by adding some gravy or green bean casserole mixed in. It would also taste great with some leftover cranberry sauce on top for a little acidity!
Keto Low Carb Cheesy Mushroom Turkey Spaghetti Squash
- 1 spaghetti squash (2-3 pounds)
- vegetable oil
- black pepper
- 4 ounces mushrooms sliced (approximately 2 cups when sliced)
- 4 ounces cream cheese
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen spinach thawed, drained, and chopped
- 8 ounces leftover turkey (or leftover chicken, chopped)
- 1 cup shredded mozzarella cheese
- Preheat oven to 400F.
- Cut the spaghetti squash in half lengthwise. Be careful as it is tough to cut through. Place the squash on towels if necessary to keep it in place.
- Remove the seeds by scraping the inside of each half with a spoon.
- Drizzle the inside of each half with the vegetable oil and sprinkle with salt and pepper.
- Place the squash cut side down on a baking sheet. Roast in the oven until tender when pierced with a knife, approximately 30 minutes. Remove from oven and let cool slightly to handle.
- While the squash is cooking, heat 1 Tablespoon of vegetable oil in a large nonstick skillet over medium high heat. Add the mushrooms and let cook until the mushrooms are beginning to soften and brown, approximately 5 minutes. Once you add them, do not touch them! This will help them brown.
- Reduce skillet heat to low. Add the cream cheese, heavy cream, Parmesan cheese, garlic, dried sage, salt, and black pepper to the mushrooms. Stir to combine until melted.
- Add the turkey and spinach to the mushroom mixture. Stir to combine, remove from heat, and set aside.
- Reduce oven heat to 350F.
- Fluff up the interior of each squash by using a fork and shredding at the squash flesh. This will make the "noodles"!
- Add the mushroom turkey sauce mixture to each half of the squash and gently stir/fold to combine.
- Sprinkle the mozzarella cheese across the top of each squash half.
- Bake the squash until the cheese is melted, approximately 15 minutes. Put under the broiler at the end if desired for browned cheese, just make sure you do not have the squash on a silicone baking mat or parchment paper at this time. Serve immediately.