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Slow Cooker Turkey Meat Sauce and Spaghetti Squash

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Servings: 4
Calories: 324kcal
Author: Sarah Olson


  • 1 lb. ground turkey I used 7% fat
  • 1 Tbsp. cooking oil
  • 3 lb. spaghetti squash
  • 23.5 oz. jar marinara sauce (I used farmers market Prego)
  • 1 portabello mushroom, diced
  • 1 small white onion, diced
  • 1 garlic clove, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. oregano
  • 1/2 tsp. basil

!Slow Cooker Size:

  • 6- quart or larger


  • In a large pan on the stove-top set to medium-high heat, add cooking oil. Brown the turkey. Add to the slow cooker. Add the marinara sauce, mushrooms, onion, garlic, salt, pepper, oregano, and basil to the slow cooker as well. Stir.
  • Cut the spaghetti squash in half, remove the seeds with a spoon.
  • Add the squash cut side down in the slow cooker into the sauce.
  • Cover and cook on HIGH for 4 hours. Do not open the lid during the cooking time.


Nutritional values are approximate, please your own calculations if you require a special diet.


Calories: 324kcal | Carbohydrates: 36g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 1230mg | Potassium: 1369mg | Fiber: 8g | Sugar: 18g | Vitamin A: 23.8% | Vitamin C: 25.5% | Calcium: 11.9% | Iron: 22.1%