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 LATEST RECIPES
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
Spaghetti Squash Casserole with ground turkey, tomato sauce, breadcrumbs and cheese for a moderate wholesome indulgence with a crunchy topping.
- Prep Time: 7 minutes
- Cook Time: 86 minutes
- Total Time: 1 hour 33 minutes
- Yield: 8 servings
Ingredients
- 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
Topping:
- 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
Instructions
- 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.
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 flavourings. I was able to find a few clean brands (Western Family) in my local grocery store.
Did you make this recipe? Please give it a star rating in the comments.
This was a bit time consuming dish but so tasty!
★★★★★
This sounds yummy. Do you think I could substitute ground chicken for ground turkey?
For sure!
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??
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.:)
Actually it freezes beautifully! Just don’t put the topping on it, do that fresh when you’re ready to cook it.
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?
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 ♡
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!
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
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.:)
im trying this tonight. I’m not much of a cook so wish me luck!
I hope you made it safe and sound.:)
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.
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.
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!!!
Yum! I love spaghetti squash, and often use it in place of pasta. I’ve never thought of using it in a casserole- this looks perfect for a chilly fall day!
As long as you don’t overcook it before adding to a casserole, it holds really nicely – like pasta.:)
Can you sub the mushroom soup ??
I haven’t tried to sub it. Sorry can’t tell.
When you say a can of mushroom soup is the a cream of mushroom soup or more of a mushroom broth?
Cream of mushroom.:) Try to find a healthy one.:)
This looks soooo amazing 🙂 definitely trying next week 🙂 thank you for a great site!
So welcome.:)
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!
You are welcome Sweetie Pie.:) That’s what good friends are for.:)
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!
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.:)