by Olena

Spaghetti Squash Casserole

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Olena Osipov
5 from 17 votes

This healthy Spaghetti Squash Casserole recipe is made with ground turkey and a crunchy topping that Betty Crocker has got nothing on!

Do you love spaghetti squash as much as I do? Try spaghetti squash mac and cheese or chicken alfredo spaghetti squash boats. Yum!

Spaghetti Squash Casserole

Spaghetti Squash Casserole Recipe

This spaghetti squash casserole was inspired by a dish a friend made a few years ago. And I think she got it from Betty Crocker.

The original recipe calls for white pasta and you know me and white pasta. I just had to experiment and make a healthier version.

Spaghetti Squash Casserole close-up view

And voila! Here it is…spaghetti squash casserole recipe!

This casserole is creamy, cheesy, crunchy and downright delicious! It is super simple to make and is a perfect for a weeknight dinner or a holiday feast. I know your family will enjoy it!

Ingredients for Spaghetti Squash Casserole

  • Veggies: Spaghetti squash, garlic and onions.
  • Meat: I use lean ground turkey. You can also use ground chicken.
  • Sauce: Canned mushroom soup, tomato sauce, cornstarch and cheese.
  • Topping: Butter or coconut oil and breadcrumbs (panko or whole wheat breadcrumbs work well).

Variations: You can substitute spaghetti squash for whole wheat spaghetti.

How to Make Spaghetti Squash Casserole

There is a full recipe card below.

  • Cook and prep squash: Cut squash in half lengthwise and scoop out the seeds. Place cut side down on baking sheet and bake for 30 minutes. The squash may seem undercooked, but I promise it will soften up while cooling down. Overcooked spaghetti squash is soggy (and you don’t want that). Once cooled, separate strands with a fork.
  • Make meat sauce: First, saute garlic and onion in a large non-stick skillet. Add ground turkey and cook until brown. Stir in mushroom soup, tomato sauce and cornstarch and simmer until thickened.

cooking turkey on skillet; Spaghetti Squash Casserole ingredients in skillet

  • Combine: Mix ground turkey mixture with spaghetti squash, breadcrumbs and cheese. Spread into a 9″ x 13″ baking dish.
  • Make topping: Mix melted coconut oil/butter, cheese and breadcrumbs and sprinkle over casserole.
  • Bake: For 35 minutes at 350 degrees F. For a golden crust, broil for another 5 minutes.

How to Serve, Store, Make Ahead and Reheat

Serve: Let cool for 15 minutes before serving. Slice into 8 slices, garnish with parsley (optional) and serve while still hot.

Store: Spaghetti squash refrigerates well in an airtight container for up to 4 days.

Freeze: Cook and cool casserole. Wrap tightly with plastic wrap, then foil and freeze for up to 3-4 months. Thaw in the fridge overnight or on the counter. I do not recommend to freeze uncooked casserole as squash will “leak” a lot of water.

Make ahead: Refrigerate assembled casserole for 24 hours while covered. Bake as per recipe adding 5 minutes to bake time.

Reheat: Reheat in a microwave or in the oven at 375 F for 15 minutes while covered.

More Casserole Recipes

Spaghetti Squash Casserole serving on white plate

Spaghetti Squash Casserole

Spaghetti Squash Casserole

This healthy Spaghetti Squash Casserole recipe is made with ground turkey and a crunchy topping that Betty Crocker has got nothing on!
5 from 17 votes
Print Save Rate
Course: Casserole
Cuisine: North American
Prep Time: 7 minutes
Cook Time: 1 hour 26 minutes
Servings: 8 servings
Calories: 265kcal
Author: Olena Osipov


Spaghetti Squash Casserole:

  • 3 lbs spaghetti squash*
  • 2 garlic cloves finely chopped
  • 1 medium onion chopped
  • 1 tsp oil
  • 1 lb ground turkey extra lean
  • 1 11 oz can organic cream of mushroom soup I used Pacific Foods**
  • 1 cup tomato sauce low sodium
  • 1 tbsp cornstarch
  • 1 cup Tex Mex cheese, shredded
  • 1/2 cup Panko or whole wheat breadcrumbs


  • 2 tbsp butter or coconut oil melted
  • 1/2 cup Tex Mex cheese, shredded
  • 1/2 cup Panko or whole wheat breadcrumbs


  • Cook squash: 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 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.


    • *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.


    Serving: 1slice | Calories: 265kcal | Carbohydrates: 18g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 306mg | Potassium: 353mg | Fiber: 3g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 1mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    43 comments on “Spaghetti Squash Casserole

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    1. 5 stars
      My family and I love your recipes!! Your website is our go to for healthy flavorful meals!! Thank you for sharing so many fabulous recipes!!! 💗

    2. 5 stars
      This was the best spaghetti squash I have made! Thank you for this recipe. Your tips on cooking squash really made a difference,

    3. 5 stars
      I made this tonight with chicken instead of turkey, and my Uber picky hubby and son had seconds! Daughters did too! Delicious!

    4. 5 stars
      Made this recipe tonight, and it was good. I personally felt like the toppings weren’t really necessary but it worked! I added some red hot on my plate when I served and it was even better. Thanks for the great recipe!

    5. 5 stars
      Olena, I so appreciate all the work and effort you make to share healthy and delicious receipes. You should have your own Food Network Show and get paid. I have followed other receipes for spagetti squash and am sticking with this one going forward. My family enjoyed this caserol so much that we now have spagetti squash more often in the week.

    6. 5 stars
      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!

    7. 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.:)

      2. Actually it freezes beautifully! Just don’t put the topping on it, do that fresh when you’re ready to cook 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?

    8. 5 stars
      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!

    9. 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.:)

    10. 5 stars
      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.

    11. 5 stars
      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!!!

    12. 5 stars
      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!

    13. 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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