This healthy Spaghetti Squash Casserole recipe is made with ground turkey and a crunchy topping that Betty Crocker has got nothing on!
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- which is where spaghetti squash comes in!
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!
Love all squash? why not try oven-baked butternut squash, honey garlic butternut squash, or turkey stuffed acorn squash. If you want more ideas on how to use this squash, check out this list of 40 healthy spaghetti squash recipes!
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.
- 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
- Black bean quinoa casserole
- Ground turkey quinoa casserole
- Healthy chicken broccoli casserole
- Healthy breakfast casserole
- Chicken zucchini casserole
- Chicken and rice casserole
Spaghetti Squash Casserole
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.
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