Turkey Spaghetti Squash Casserole

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.


Spaghetti squash

Tomato sauce

Olive oil



Ground turkey

Mexican cheese


Cream of mushroom soup

Panko breadcrumbs


Preheat oven to 375°F. 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.


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 to 350° 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. 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.



Refrigerate in an airtight container for up to 5 days. If you find water has pooled at the bottom, just drain it.

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