This Spaghetti Squash Casserole with Ground Turkey is a lighter, wholesome twist on classic baked pasta. Tender strands of roasted spaghetti squash are mixed with flavorful ground turkey, vegetables, and Italian herbs, then topped with gooey mozzarella and Parmesan. It’s hearty, comforting, and perfect for anyone craving a cozy meal without the carbs.
Ingredients
- 1 medium spaghetti squash
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut spaghetti squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet. Roast for 30–40 minutes, or until tender.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
- Add ground turkey, breaking it apart as it cooks, and brown for 5–7 minutes.
- Stir in chopped bell pepper, diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 5 minutes.
- Once squash is done, scrape the flesh into spaghetti-like strands using a fork. Add to the turkey mixture and toss to combine.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan.
- Bake for 20–25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Variation
- Swap the ground turkey for shredded rotisserie chicken to save time and add extra tenderness.
- Add a creamy twist by mixing in ½ cup of ricotta or cottage cheese before baking for a richer texture.
- For a touch of heat, sprinkle red pepper flakes or use diced fire-roasted tomatoes instead of regular ones.
Cooking Notes
- Be sure to roast the spaghetti squash until just tender — overcooking can make it too watery.
- If your casserole mixture seems too moist, simmer it uncovered in the skillet for a few minutes before baking.
- Freshly grated cheese melts better and gives a creamier finish compared to pre-shredded cheese.
Serving Suggestions
- Pair this casserole with a crisp green salad drizzled with balsamic vinaigrette.
- Serve with garlic bread or a slice of crusty artisan bread for a heartier meal.
- Garnish with extra Parmesan, fresh basil, or a sprinkle of crushed red pepper for color and flavor.
Tips
- Roast the squash cut-side down to help it cook evenly and caramelize slightly for a richer taste.
- Use a fork to fluff the spaghetti strands while warm it helps them separate easily.
- Let the casserole rest for 5–10 minutes before serving to help the layers set and flavors meld together.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 28 g
- Sodium: 420 mg
Frequently Asked Questions
-
Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. When ready to cook, simply bake it until heated through and bubbly. -
Can I freeze Spaghetti Squash Casserole?
Absolutely. Allow it to cool completely, then wrap tightly in foil or an airtight container. Freeze for up to 2 months. Reheat in the oven until warm throughout. -
What can I use instead of spaghetti squash?
Zucchini noodles or cooked pasta work well as substitutes, though the texture and calorie count will vary. -
How do I keep the casserole from being watery?
After roasting the spaghetti squash, let it rest for a few minutes and drain any excess liquid before combining it with the turkey mixture.
Conclusion
This Spaghetti Squash Casserole with Ground Turkey is the perfect comfort food that feels indulgent yet stays light and nutritious. Each bite delivers cheesy satisfaction, hearty protein, and plenty of fresh flavor. Whether for meal prep or a cozy family dinner, it’s a wholesome dish you’ll want to make again and again.
