by Olena

Spaghetti Squash Casserole

by Olena

5 from 2 reviews

Healthy Spaghetti Squash Casserole Recipe with ground turkey and crunchy topping that Betty Crocker has got nothing on!

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.

Healthy Spaghetti Squash Casserole Recipe with ground turkey and crunchy topping that Betty Crocker has got nothing on!

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.

Healthy Spaghetti Squash Casserole Recipe with ground turkey and crunchy topping that Betty Crocker has got nothing on!

How to Make Spaghetti Squash Casserole

  1. 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. Healthy Spaghetti Squash Casserole Recipe with ground turkey and crunchy topping that Betty Crocker has got nothing on!
  2. Remove from the oven, let it cool and separate into strands with a fork. Place in a large bowl and set aside.
  3. 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. Healthy Spaghetti Squash Casserole Recipe with ground turkey and crunchy topping that Betty Crocker has got nothing on!
  4. 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.
  5. To make the topping in a small bowl, melt coconut oil or butter in a microwave. Add cheese, breadcrumbs and mix.
  6. 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.
  7. Let cool for 15 minutes before serving. Cut into 8 slices and serve hot. Healthy Spaghetti Squash Casserole Recipe with ground turkey and crunchy topping that Betty Crocker has got nothing on!
Print

Spaghetti Squash Casserole

5 from 2 reviews

Healthy Spaghetti Squash Casserole Recipe with ground turkey and crunchy topping that Betty Crocker has got nothing on!

  • Author: Olena of ifoodreal.com
  • Prep Time: 7 minutes
  • Cook Time: 86 minutes
  • Total Time: 1 hour 33 minutes
  • Yield: 8 servings 1x
Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. To make the topping in a small bowl, melt coconut oil or butter in a microwave. Add cheese, breadcrumbs and mix.
  5. 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.
  6. 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.

 

 

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

30 comments on “Spaghetti Squash Casserole

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  1. I was very skeptical to make this but so glad I did! Incredible! We ate for leftovers two nights in a row and were excited for them!

  2. This looks AMAZING and I will definitely be trying it- but is it really possible to freeze a spaghetti squash bake without it turning to soggy mush later on??

    1. I’m sorry but NO. It’s gonna be yucky. Why you want to freeze it? Make half or cook half at a time. Keep assembled refrigerated for a few days and then cook. It is a very light casserole. You can eat a lot of it.:)

      1. Really? Spaghetti squash doesn’t obtain this kinda separated veggie texture after thawing? You freeze it cooked? No, I think assembled since you are talking about putting topping after. Have you tried to freeze it cooked?

  3. Made this tonight my husband is addicted to spaghetti squash but I wanted to try something new. It was so delish. I put some kale in to saute with the onion and garlic. I even found gluten free Panko. ..not as good as the real thing but what the hell. Husband I loved one 15 year old twin loved. ..The other twin tolerated..and the 18 year old doesn’t like anything. Was sooooo good. Thanks again for another great recipe ♡

    1. Love kale anywhere! You can also use whole wheat panko (there is one) or even better Nature’s Path Smart Bran cereal – organic, clean and high in fibre. Yeah, I have a 4 year old who is hit and miss too. I keep making and serving and he is getting better but it’s a struggle. My 8 year old eats everything!

  4. Do you think it would be safe to try drained tuna in place of the ground turkey? Just curious what you think! This recipe looks awesome

    1. I am personally not a fan of saucy tuna casseroles so I would rather use tofu or veggies (bell peppers, mushrooms, zucchini) instead. Even chickpeas. That’s me.:)

  5. This is wonderful!! I made it 2 days ago when I was cooking for the week. My husband put it in the oven before I got home and I walked into a house that smelled great and immediately sat down to eat. Thank you so much for creating such a simple, healthy and figure-friendly casserole with the added benefit of being able to sit in the fridge for a few days. I put it in 2 pans so we’ve now eaten one and the other is in the freezer for next week.

  6. Just made it for dinner, and love it. It was my first time cooking with spaghetti squash, and I’m very happy with results. I did have to substitute cream of mushroom soup with some chicken broth and heavy cream, as I didn’t have any, it turned out great. I will try with mushroom soup next time. Kids liked it too. I told them that its mac’n’cheese kind of thing, the “squash” is kept a secret, for now. Thanks for the recipe.

    1. Yay! I was thinking any can of organic creamy soup will do – butternut squash, creamy chicken soup etc. For kids it’s mental many times. If they don’t know what it is they will eat it, but if they knew – big drama!!!

  7. I have made alot of your recipes and this BY FAR is one of my favourite. . . right up there with the cauliflower/egg white recipe. What a nice creamy dish and so flavourul. I would have never thought to use spaghetti squash instead. Fantastic idea! My family loved it. . . the people that we had over for dinner asked for the recipe 🙂 Thanks so much Olena!

  8. Hi! I’d like to give it a try but I would like to know first..can squash spaghetti get to the freezer? cooked or uncooked? I know cauliflower can but i don’t know about squash…
    Congrats on the recipes and the pictures! They are wonderful!

    1. Hi there. Yes, you can freeze cooked spaghetti squash by itself. Separate into strands and freeze in an airtight container or plastic ziplock bags.
      As for this spaghetti bake, you can also freeze it no problem uncooked or cooked. I’ve frozen the whole dish assembled and then just took it out of the freezer and baked. As well as cooked cut into pieces.
      Thank you for your kind words.:)

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