I got this spaghetti squash casserole 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 but original calls for regular white pasta. It’s Betty’s recipe.:) And you know me. After trying spaghetti squash quiche I have experimented with a few casseroles using spaghetti squash instead of traditional pasta and loved the end result.
This spaghetti squash casserole was super juicy and saucy but still holding together. It was just perfect by all means and extremely delicious! I hope your whole family will enjoy this spaghetti squash casserole and maybe you could make spaghetti squash mac and cheese for them next?!
How to Cook Spaghetti Squash
I find the best way to cook spaghetti squash is to bake it for 30 minutes at 375 degrees F. When you take it out it might appear undercooked and not separating easily into strands but it will soften up while cooling down. Do not overcook spaghetti squash otherwise it will be too soggy, and we want it to be crunchy.
How to Replace Spaghetti Squash with Pasta (For Kids)
My kids do not like spaghetti squash, so I made them another one with whole wheat spaghetti. 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.
How to Make Spaghetti Squash Casserole
- Preheat oven to 375 F degrees. Cut squash in half lengthwise and spoon seeds out. Punch randomly with a fork, place cut side down on a baking sheet lined with silicone baking mat or unbleached parchment paper and 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 avocado 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.
Spaghetti Squash Casserole
Healthy Spaghetti Squash Casserole Recipe with ground turkey and crunchy topping that Betty Crocker has got nothing on!
- Prep Time: 7 minutes
- Cook Time: 86 minutes
- Total Time: 1 hour 33 minutes
- Yield: 8 servings 1x
Ingredients
Spaghetti Squash Casserole:
- 3 lbs spaghetti squash*
- 2 garlic cloves, finely chopped
- 1 medium onion, chopped
- 1 tsp avocado oil
- 1 lb ground turkey, extra lean
- 1 can (11 oz) organic cream of mushroom soup (I used Pacific Foods)**
- 1 cup tomato sauce, low sodium
- 1 tbsp cornstarch
- 1 cup (4 oz) Tex Mex cheese, shredded
- 1/2 cup Panko or whole wheat breadcrumbs
Topping:
- 2 tbsp butter or coconut oil, melted
- 1/2 cup (2 oz)Tex Mex cheese, shredded
- 1/2 cup Panko or whole wheat breadcrumbs
Instructions
- Preheat oven to 375 F degrees. Cut squash in half lengthwise and spoon seeds out. Punch randomly with a fork, place cut side down on a baking sheet lined with silicone baking mat or unbleached parchment paper and 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 avocado 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.
Store: Refrigerate covered in an airtight container for up to 4 days or freeze for up to 4 months.
Notes
*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 flavours.
Did you make this recipe? Please give it a star rating in the comments.
