Spaghetti squash mixed with organic cream of mushroom soup, tomato sauce, cheese and tender turkey pieces, then topped with crunchy Panko breadcrumb topping and baked until bubbly and golden. This spaghetti squash casserole was SO delicious, comforting and at same time guilt free. After trying spaghetti squash quiche with kale and mushrooms, I have experimented with a few casseroles using spaghetti squash instead of traditional pasta.
My kids do not like spaghetti squash, so I made them another one with whole wheat spaghetti, and me and Alex had the squash lighter version. Making two casseroles at once saves a lot of time. I was already making a mess in the kitchen, so why not?! You could always freeze the leftovers.
I have included a photo and a few modifications for the pasta bake at the bottom of the post.
I got this recipe from a friend a few years ago. And she got it from Betty Crocker, I think. She made it for me a few times when I had a baby. Then I re-made the recipe with spaghetti squash a year ago when first started blogging but pictures needed updating.
I had this spaghetti squash bake on my mind in the past few weeks and my son also asked me to make it. He just couldn’t forget the crunchy topping.
I specifically used Panko breadcrumbs because I was after the super crunchy topping. Might not be the cleanest breadcrumbs out there but it’s my clean cheat meal. Feel free to use whole wheat breadcrumbs. They are hard to find, so I often make my own by baking the sprouted organic bread in the oven and then pulsing in the food processor.
This spaghetti squash casserole was super juicy and saucy but still holding together. It was just perfect by all means and extremely delicious!
I find the best way to bake spaghetti squash is for 30 minutes at 375 degrees F oven. When you take it out it might appear undercooked and not separating easily into strands, but it will finish cooking while cooling down. Do not overcook the squash otherwise it will release a lot of water in the baking process. Will be too soggy and we want it to be crunchy.
And for the whole wheat pasta version, instead of spaghetti squash use 7 oz whole wheat spaghetti cooked as per package instructions and skip the 1/2 cup breadcrumbs in the turkey squash mixture. I was rushing for an appointment and goofed up a bit by melting cheese and butter for the crumb topping, so kids got extra big cheese lumps which made them extra happy.
I hope your whole family will enjoy this spaghetti squash casserole and maybe you could make spaghetti squash mac and cheese for them next?!
Spaghetti Squash Casserole
- 3 lb spaghetti squash*
- 2 garlic cloves, finely chopped
- 1 medium onion, chopped
- 1 tsp olive oil, extra virgin
- 1 lb ground turkey, extra lean
- 1 can (11 oz) organic cream of mushroom soup (I used Pacific Foods)**
- 1 cup tomato sauce
- 1 tbsp cornstarch
- 1 cup (4 oz) low fat Tex Mex cheese, shredded
- 1/2 cup Panko or whole wheat breadcrumbs
- 2 tbsp coconut oil or organic butter, melted
- 1/2 cup (2 oz) low fat Tex Mex cheese, shredded
- 1/2 cup Panko or whole wheat breadcrumbs
- Preheat oven to 375 F degrees. Cut squash in half lengthwise and spoon the seeds out. Punch randomly with a fork, place cut side down on a baking sheet lined with parchment paper. Bake for 30 minutes. Remove from the oven, let it cool and separate into strands with a fork. Place in a large bowl and set aside.
- While squash is baking, preheat large non-stick skillet on low heat and add olive oil. Add garlic and onion, saute until translucent or for 4 minutes, stirring occasionally. Add turkey and cook for another 7 minutes, breaking into pieces with spatula. Add mushroom soup, tomato sauce and cornstarch, stir and bring to a boil by raising heat to medium. Reduce heat to low and simmer for 5 minutes or until mixture has thickened a bit. Remove from heat, add cheese, stir and transfer to the bowl with spaghetti squash. Add breadcrumbs and gently mix to combine.
- To make the topping, in a small bowl, melt coconut oil or butter in a microwave. Add cheese, breadcrumbs and mix.
- Reduce oven temperature to 350 degrees F and spray 9″ x 13″ baking dish with cooking spray. Transfer squash and turkey mixture into the dish, level with spatula, sprinkle with topping and bake uncovered for 35 minutes or until the edges are bubbling. Broil on high for 5 minutes or until crust is a bit golden. Let cool for 15 minutes before serving. Cut into 8 slices and serve hot.
Storage Instructions: Refrigerate covered in an airtight container for up to 4 days or freeze for up to 4 months.
*For the whole wheat pasta version, instead of spaghetti squash use 7 oz whole wheat spaghetti cooked as per package instructions and skip the 1/2 cup breadcrumbs in the turkey squash mixture. **If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavourings. I was able to find a few clean brands (Western Family) in my local grocery store.
Servings Per Recipe: 8
Amount Per Serving = 1 slice:
Total Fat: 10.8 g
Cholesterol: 47.5 mg
Sodium: 233.2 mg
Total Carbs: 16.8 g
Dietary Fiber: 2.5 g
Protein: 20.8 g
WW Points+: 6