Big Mac Spaghetti Squash

This Big Mac Spaghetti Squash Bowl takes everything you love about the iconic burger and rebuilds it inside a roasted spaghetti squash. The result? A lighter, lower-carb version that still delivers all the Big Mac energy—tangy sauce, seasoned meat, onions, gooey cheddar, and that perfect pickle bite.

It’s a weeknight hero: balanced, delicious, and ready in under 45 minutes. Plus, it’s one of those dishes you can enjoy straight out of the squash shell, which makes it feel extra fun and cuts down on dishes—score!

❤️ Why You’ll Love My Big Mac Spaghetti Squash

My Big Mac Spaghetti Squash feels indulgent without the fast food guilt. You get protein from the lean beef or turkey, fiber from the squash, and the kind of creamy, tangy Big Mac sauce that makes you forget you’re eating vegetables. It’s the best kind of healthy comfort food—one that doesn’t taste like a compromise.

My kids call this “Burger Night 2.0.” I call it a win.

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🍲 Ingredients

Here’s the thing: this recipe for Big Mac Spaghetti Squash takes ingredients you probably already have in the refrigerator and transforms them into a perfectly balanced lunch or dinner.

🍔 Ground turkey or lean beef gives you that savory, juicy burger base while keeping things light.

🧅 Sweet yellow onion caramelizes slightly as it cooks, layering in that nostalgic burger-joint flavor.

🥒 Pickles (because what’s a Big Mac without them?) bring the tang and crunch that make every bite pop.

🍅 Roma tomatoes add freshness and balance the richness of the sauce.

🧀 Shredded cheddar melts into gooey perfection, pulling the whole “burger bowl” vibe together.

🥗 Spaghetti squash is our bun replacement—sweet, tender, and full of fiber to keep you full longer.

And of course, the star of the show—my homemade Big Mac Sauce made with Greek yogurt, mayo, ketchup, relish, and a few secret spices. It’s creamy, tangy, and straight-up addictive.

👩‍🍳 How to Make Big Mac Spaghetti Squash

• Preheat your oven to 400°F and grab that spaghetti squash. Slice it in half lengthwise (carefully!) and scoop out the seeds. Place each half flesh-side down on a parchment-lined baking sheet and roast for about 30 minutes. If your squash is a big one, give it 40.
• While it’s roasting, whisk together your Big Mac Sauce—Greek yogurt (or sour cream), mayo, ketchup, relish, mustard, vinegar, paprika, and all those glorious seasonings. Set it aside and resist the urge to eat it by the spoonful.

• Next, cook your ground turkey, chicken, or beef in a non-stick skillet over medium-high heat, breaking it up as it browns. Add your minced onions, salt, pepper, onion powder, and paprika. Let it cook until the meat is browned and your kitchen smells like a drive-thru in the best possible way.
• When your squash is tender, flip the halves over and fluff the strands with a fork. Spread a spoonful of Big Mac Sauce in the base of each half, pile in your seasoned meat, and sprinkle with diced red onions, tomatoes, and shredded cheddar. Pop it back in the oven for 10 more minutes until the cheese melts.

• Top with diced pickles (don’t skip them!) and more tomatoes, then grab a fork and go to town. The best part? You’re eating right out of the squash—no plate required.

🗒 Substitutions

• No Greek yogurt? Use sour cream.
• Avoiding dairy? Use vegan mayo and plant-based cheese.
• No spaghetti squash? Try zucchini noodles or even roasted cauliflower. The sauce and toppings make everything taste amazing.

🗒 You May Also Like

• French Onion Spaghetti Squash
• Buffalo Chicken Spaghetti Squash

👝 How to Store Leftovers

Let leftovers cool completely before sealing them in an airtight container. They’ll keep in the fridge for up to four days. Scoop the contents of the bowl into an airtight container and store in the freezer for up to a month.

🤔 Common Questions

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4.25 from 4 votes

Big Mac Spaghetti Squash

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Servings: 2

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Ingredients 

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Big Mac Sauce

• ▢ ¼ cup sour cream or plain Greek yogurt
• ▢ 2 tbsp mayo
• ▢ 2 tbsp sweet pickle relish
• ▢ 2 tbsp ketchup
• ▢ 1 tsp yellow mustard
• ▢ ½ tsp white vinegar
• ▢ ½ tsp paprika
• ▢ ½ tsp onion powder
• ▢ ¼ tsp salt
• ▢ ¼ tsp garlic powder

Filling

• ▢ ½ lb turkey, ground
• ▢ ½ sweet yellow onion, minced
• ▢ ½ tsp kosher salt
• ▢ ¼ tsp pepper
• ▢ ½ tsp onion powder
• ▢ ¼ tsp paprika
• ▢ ¼ cup red onion, diced
• ▢ 2 Roma tomatoes, deseeded and diced
• ▢ ½ cup cheddar, shredded
• ▢ ¼ cup pickles, diced

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Instructions 

• Pre-heat oven to 400°F
• Place squash halves on a parchment or silicon-lined baking sheet, flesh side down.
• Roast for 30 minutes. If you are working with a larger spaghetti squash, roast for 40.
• To make the Big Mac sauce, add all of the Big Mac Sauce ingredients to a small bowl and mix well. Set aside
• To a medium-sized non-stick skillet, add the ground turkey or beef and cook over medium-high heat, breaking the ground meat up as it cooks.
• Add onions, salt, pepper, onion powder and paprika. Continue to cook, until the meat is no longer pink and is cooked through. Remove from heat and set aside.
• Fill roasted squash halves each with a bit of the Big Mac Sauce, ground beef, diced red onion, diced tomatoes, and top with cheddar.
• Place filled squash halves back in the oven for 10 more minutes.
• Top with diced pickles and more tomatoes.
• Mix it up and enjoy warm!

Nutrition

Calories: 477kcal, Carbohydrates: 25g, Protein: 28g, Fat: 30g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 111mg, Sodium: 1681mg, Potassium: 722mg, Fiber: 3g, Sugar: 15g, Vitamin A: 1572IU, Vitamin C: 16mg, Calcium: 306mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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