Baked Ground Turkey Spaghetti Squash Casserole is healthy comfort food! Made with low carb spaghetti squash noodles, a saucy ground turkey mixture, and cheesy crunchy topping.
Another favorite around here is chicken alfredo with spaghetti squash and these stuffed spaghetti squash boats.
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This ground turkey spaghetti squash casserole was inspired by a great dish a friend made a few years ago. The original recipe called for white pasta but I just had to experiment and make a healthier version!
This makeover features spaghetti squash noodles (vs. actual pasta) and a flavorful turkey meat sauce. Topped with cheesy crispy topping, it’s baked until bubbly and so good!
This recipe for spaghetti squash casserole is one of our favorite healthy dinners when fall arrives! It is creamy, delicious and perfect for a cold day!
It is also super simple to make despite a few steps. It is a balanced dinner your whole family will love!
You will need 11 simple ingredients to make this best spaghetti squash and ground turkey on the internet.
- Spaghetti squash: You will need a 3 pound spaghetti squash. It is so unique in that it resembles spaghetti pasta! It has a mild, neutral taste that is slightly sweet.
- Onion and garlic: Will add flavor to turkey sauce mixture.
- Ground turkey: I use lean ground turkey. You can also use ground chicken.
- Canned cream of mushroom soup: I used an organic brand to limit preservatives and artificial flavors.
- Tomato sauce: Low sodium is best. Marinara sauce or spaghetti sauce can be used as well.
- Tex Mex cheese: Freshly grated will melt and taste better.
- Topping: Melted butter or coconut oil, additional cheese, panko breadcrumbs or whole wheat breadcrumbs.
How to Make Baked Spaghetti Squash Casserole
This healthy spaghetti squash recipe is a low carb option of ground turkey pasta bake and can fit into your healthy eating goals! Follow these simple steps to make it. There is full recipe card below.
Cook and prep squash: Cut squash in half lengthwise and scoop out the seeds. Here is an easy way to cut spaghetti squash. If you cut it across, you get long squash strands. Cut it lengthwise and spaghetti noodles are shorter. Last one is my favorite way.
If you prefer to skip cutting the squash all together, here is an easy recipe for baked whole spaghetti squash.
Place squash cut side down on rimmed 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 contains excess liquid, and you don’t want that. Once cooled, separate spaghetti-like strands with a fork.
Make meat sauce: First, saute garlic and onion in a large skillet over medium heat. Add ground turkey and cook until brown. Stir in mushroom soup, tomato sauce and cornstarch and simmer until thickened.
Combine: Mix ground turkey mixture with spaghetti squash, breadcrumbs and cheese. Spread into a prepared casserole dish.
Make topping: Mix melted coconut oil or butter, cheese and breadcrumbs and sprinkle over squash mixture.
Bake: Bake your healthy spaghetti squash casserole for 35 minutes at 350 degrees F. For a golden crust, broil for another 5 minutes.
This baked spaghetti squash casserole is a family favorite as is but here are a few ways you can jazz it up!
- Add diced bell pepper with the onion.
- Additional vegetables could be added like fresh spinach, sauteed zucchini or sauteed mushrooms.
- Use different cheese such as mozzarella cheese, cheddar cheese or provolone.
- Add simple spices like dried oregano, Italian seasoning or red pepper flakes.
Make Ahead and Storage Tips
Store: Store in the refrigerator in an airtight container for up to 4 days.
Reheat: Reheat in a microwave or in the oven at 375 F for 15 minutes while covered.
Make ahead: Refrigerate assembled casserole for 24 hours while covered. Bake as per recipe adding 5 minutes to bake time.
Can You Freeze This Casserole?
Yes! To freeze, cook and cool spaghetti squash bake. 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.
Let it cool for 15 minutes before serving. Slice into 8 slices, garnish with parsley and serve while still hot.
While I consider this casserole a main dish, sometimes I love to add easy spinach salad on the side! Or just serve the whole thing as a side dish.
Yes, in the recipe card there are simple directions for roasted spaghetti squash. You could also microwave it, cook it in air fryer or pressure cook spaghetti squash in Instant Pot.
While I believe everything in moderation, spaghetti squash is a very healthy vegetable to include in your diet! It’s higher in fiber, contains Vitamin C and B6, manganese and potassium, and is low calorie compared to regular pasta.
To avoid soggy squash, be careful not to overcook it when roasting it. You could give it a quick squeeze after it has cooled down to remove excess water.
Yes and no. Million dollar casserole is made with pasta, ground beef, and uses both cream cheese and sour cream for it’s creamy sauce.
This casserole is lighter with spaghetti squash, ground turkey, and an organic cream of mushroom soup.
More Healthy Casserole Recipes
You might also love these 45 healthy ground turkey recipes!
Ground Turkey Spaghetti Squash Casserole
For the Casserole:
- 3 lbs spaghetti squash
- 2 garlic cloves finely chopped
- 1 medium onion finely chopped
- 1 tsp oil for frying
- 1 lb ground turkey
- 11 oz organic cream of mushroom condensed soup
- 1 cup tomato sauce low sodium
- 1 tbsp cornstarch
- 1 cup Tex Mex cheese shredded
- 1/2 cup panko breadcrumbs or whole wheat breadcrumbs
For the Topping:
- 2 tbsp butter or coconut oil melted
- 1/2 cup Tex Mex cheese shredded
- 1/2 cup panko breadcrumbs or whole wheat breadcrumbs
- Preheat oven to 375 F degrees. Cut squash in half lengthwise, spoon the seeds out and prick randomly with a fork. Place on a baking sheet lined with parchment paper cut side down and bake for 30 minutes. Remove from the oven, let cool and separate into strands with a fork. Transfer to 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 for 4 minutes, stirring occasionally. Add ground turkey and cook for another 7 minutes, breaking into pieces with spatula.
- Add cream of 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 1 cup cheese, stir and transfer to the bowl with spaghetti squash. Add 1/2 cup breadcrumbs and gently stir to combine.
- In a small bowl, add melted butter, 1/2 cup cheese, 1/2 cup 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 in an airtight container for up to 4 days. Reheat in a microwave or in 350 degrees F oven, covered.
- Freeze: Cook and cool completely. Wrap tightly with plastic wrap, then foil and freeze for up to 3-4 months. Thaw in the fridge overnight or on the counter.
- Make ahead: Refrigerate assembled and covered casserole for 24 hours. Bake as per recipe adding 5 minutes to bake time.
- Soup: If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors.
This is the best!
So glad you enjoy it!
This recipe is wonderful! I followed recipe as is and I wouldn’t change a thing. Full of flavor and very filling.