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Finished spaghetti squash and turkey meal-prep bowl topped with cheese and fresh herbs

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Spaghetti Squash & Turkey Meal-Prep Bowls with Chili-Lime Pepitas

Recipe by Chloe Davis

These make-ahead bowls solve the biggest problem with meal-prepped squash: a soggy texture. By swapping the microwave for the oven, the spaghetti squash gets wonderfully caramelized and stands up perfectly in the fridge. A vibrant skillet of ground turkey, fire-roasted tomatoes, and fresh vegetables forms the hearty base, finished with a bright, crunchy topping of toasted pumpkin seeds, cotija cheese, and fresh lime zest.

  • Total Time55 minutes
  • Yield4 servings 1x

Ingredients

Scale

Roasted Squash Base

  • 1 medium spaghetti squash (about 3 lbs / 1.3 kg), halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt

Turkey & Vegetable Skillet

  • 1 tablespoon olive oil
  • 1 pound (450 g) 93%-lean ground turkey
  • 1 small yellow onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium yellow summer squash, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 (15-ounce / 425 g) can fire-roasted diced tomatoes
  • 1 medium lime, juiced (zest reserved for the topping)

Crunchy Finishing Topping

  • 1/3 cup (45 g) toasted pepitas (pumpkin seeds)
  • Reserved zest of 1 medium lime
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon chili powder
  • 1/3 cup (40 g) crumbled cotija cheese or queso fresco

Instructions

  1. Roast the squash: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Rub the cut sides of the spaghetti squash halves with 1 tablespoon of olive oil and season with 1/4 teaspoon kosher salt. Place them cut-side down on the baking sheet and roast for 35 to 40 minutes, or until the skin gives easily under light pressure and the inside is tender. Let cool slightly, then use a fork to scrape the flesh into long strands.
  2. Brown the turkey: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon. Cook for 5 to 6 minutes, or until fully browned and cooked through (reaches 165°F / 74°C internal temperature and no pink remains).
  3. Sauté the vegetables: Reduce the heat to medium. Add the chopped onion and red bell pepper directly to the skillet with the turkey. Cook, stirring occasionally, for 4 to 5 minutes until the vegetables begin to soften. Stir in the yellow squash, minced garlic, chili powder, cumin, and the remaining 1/2 teaspoon of kosher salt. Cook for 2 minutes until highly fragrant.
  4. Simmer the sauce: Pour in the fire-roasted tomatoes (with their juices). Let the mixture bubble gently for 4 to 5 minutes so the liquid reduces slightly and the flavors meld. Remove from the heat and stir in the fresh lime juice.
  5. Mix the crunch topping: In a small bowl, toss together the toasted pepitas, reserved lime zest, chopped cilantro, and chili powder.
  6. Assemble the meal-prep bowls: Divide the shredded spaghetti squash evenly among 4 shallow meal-prep containers (about 1 cup per container). Spoon a generous layer of the turkey-vegetable mixture over the top of each. Allow the bowls to cool briefly, then secure the lids and place in the refrigerator within 2 hours of cooking to ensure food safety. Pack the pepita mixture and the cotija cheese in separate small containers or bags to sprinkle over the bowls after reheating.

Notes

  • Why it works: Roasting the spaghetti squash instead of steaming it drives off excess moisture. This prevents a watery puddle from forming at the bottom of your containers by day three.
  • Reheating: Store the assembled containers in the refrigerator for up to 4 days. To serve, vent the container lid and microwave on High for 2 to 3 minutes until steaming, then sprinkle the crunchy chili-lime pepita topping and cheese over the hot bowl.

Nutrition (per serving — estimates)

Calories: 502 | Total Carbs: 36g (Fiber: 9g, Sugar: 12g) | Fat: 26g (Saturated: 6g) | Protein: 31g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Meal Prep
  • Method: Roasting and Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 meal-prep bowl
  • Calories: 502
  • Sugar: 12g
  • Fat: 26g
  • Saturated Fat: 6g
  • Carbohydrates: 36g
  • Fiber: 9g
  • Protein: 31g

Find it online: https://delicious.alfityan.org/2026/09/03/spaghetti-squash-and-turkey-meal-prep-bowls-with-chili-lime-pepitas/