Spaghetti Squash Casserole

Easy, satisfying, and good for your body and soul: try this awesome spaghetti squash casserole!

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Spaghetti squash casserole

Ah, the incredible, edible spaghetti squash. Like coffee cake, it is not the first word that describes what it actually is, but the second: it is squash. Unlike coffee cake, the first word still says something about the physical nature of the thing: when roasted and picked apart, the meat of the squash becomes this stranded, fibrous stuff that’s kind of like spaghetti.

This makes it really great for things that spaghetti is great for, and sometimes even better because the rind is a built-in container, as in my recipe for spaghetti squash boats.

Sometimes, you have to step up your squash game and jump from boat to casserole dish—as a newly-returned Midwesterner, this is practically my duty. The results are delicious, I assure you.

Spaghetti squash casserole recipe

This casserole is a one-stop shop for nutritious goodness. You’ve got the protein, the fiber, the flavor—everything you need to succeed and be a hit with your friends and family (or just yourself! I don’t know your situation)!

This casserole stands out in the wide world of casseroles because it fills you up without making you feel like you drank out of a cement truck afterwards. It keeps you fuller longer (that’s that squash!), which is good because you’ll want this to last all week long.

Spaghetti squash casserole ingredients

Here’s what we’ve got going on for ingredients:

You’re going to start be microwaving the squash for a few minutes before you actually cut into it. It’s going to make the dreaded slicing-in-half step a pleasant experience.

• spaghetti squash
• ground turkey (93% lean)
• mozzarella cheese (shredded)
• bell peppers
• onion
• diced tomatoes
• garlic
• olive oil
• red pepper flakes
• onion powder
• salt and pepper

Everything’s going to end up in the same dish, too, which is pretty convenient.

How to make spaghetti squash casserole

Some are intimidated by mastering the whole spaghetti squash prep situation, but I promise you it’s a breeze, especially if you use the technique this recipe recommends.

Here’s the whole thing:

• Start by preparing the spaghetti squash. Use a fork to poke a few holes in the spaghetti squash where you will cut it in half (lengthwise). Microwave the entire squash for about 5 minutes. Use a large, sharp knife to cut the squash in half. Use a spoon to scoop out the seeds. Spray each half of the spaghetti squash with cooking oil (or drizzle with olive oil). Sprinkle each side with salt and pepper. Place the spaghetti squash halves face side down on a greased baking sheet. Bake at 400 for 30-40 mins until tender and lightly brown. Take the squash out of the oven, let cool, and use forks to shred the squash into strands. Place the shredded squash in a bowl and set aside.
• Heat a large skillet over medium-high heat. Add olive oil.
• Add the pepper, onion, garlic, and ground turkey to the skillet. Sprinkle with seasonings. Cook for about 10 minutes, until the meat is no longer pink.
• Add the can of tomatoes to the skillet. Cook for another 3-5 minutes.
• Scoop in the spaghetti squash and ½ of the cheese. Mix well.
• Use a slotted spoon or tongs to add the casserole mixture to a greased casserole dish. (The slotted spoon is to leave behind the juices. Adding some of the juice is no big deal.)
• Sprinkle remaining cheese on top of the casserole.
• Bake at 350 for 20 minutes or the cheese is melted.
• Top with additional red pepper flakes for a kick. Enjoy!

How to reheat this casserole

The beauty of this spaghetti squash casserole is that you can reheat the whole casserole dish at once (in the oven) OR just go ahead and take out single servings at a time and pop them in the microwave.

When reheating in the oven, you might cover it in aluminum foil to prevent the dish from drying out.

Is spaghetti squash healthy?

Nothing is automatically going to be healthy on its own, but spaghetti squash itself is pretty great from a nutritional standpoint. Low in fat and carbs, it’s a great replacement for pasta in many contexts.

As a casserole, this dish can absolutely be part of a thoughtful nutrition plan and help keep you fueled in your day-to-day.

How do you keep squash casserole from getting watery?

Because of the liquid contained in spaghetti squash, some people run into issues with it being a bit watery. In the context of this casserole, I don’t notice that being so much of a problem—likely because other ingredients are absorbing the moisture!

That said, I’ve heard that salting it and letting it sit for a while can draw out some of the excess moisture. To be honest, I haven’t tried that for this recipe because I haven’t needed to do it to achieve great results. If you give that technique a go, let me know how it works for you!

Looking for something similar?

Why not try one of these Jordo’s World staples:

• Buffalo Chicken Pasta Bake
• Healthy Chicken Enchiladas
• Turkey Pasta Primavera

Print Recipe

4.86 from 7 votes

Spaghetti Squash Casserole

Easy, satisfying, and good for your body and soul: try this awesome spaghetti squash casserole!

Prep Time1 hr

Cook Time20 mins

Course: Main Course

Cuisine: American

Keyword: casserole, spaghetti squash

Servings: 6

Calories: 274kcal

Author: Jordan Smith

Equipment

• skillet
• casserole dish
• oven

Ingredients

• 1 spaghetti squash
• 1 lb ground turkey 93% lean
• 1 cup mozzarella cheese shredded
• 2 bell peppers diced
• 1 medium onion diced
• 1 can diced tomatoes fire roasted or italian
• 2 cloves garlic minced
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• 1 tsp onion powder
• salt and pepper pinch

Instructions

• Start by preparing the spaghetti squash. Use a fork to poke a few holes in the spaghetti squash where you will cut the it in half (length wise). Microwave the entire squash for about 5 minutes. Use a large, sharp knife to cut the squash in half. Use a spoon to scoop out the seeds. Spray each half of the spaghetti squash with cooking oil (or drizzle with olive oil). Sprinkle each side with salt and pepper. Place the spaghetti squash halves face side down on a greased baking sheet. Bake at 400 for 30-40 mins until tender and lightly brown. Take the squash out of the oven, let cool, and use forks to shred the squash into strands. Place the shredded squash in a bowl and set aside.
• Heat a large skillet over medium-high heat. Add olive oil.
• Add the pepper, onion, garlic, and ground turkey to the skillet. Sprinkle with seasonings. Cook for about 10 minutes, until the meat is no longer pink.
  
• Add the can of tomatoes to the skillet. Cook for another 3-5 minutes.
  
• Scoop in the spaghetti squash and ½ of the cheese. Mix well.
• Use a slotted spoon or tongs to add the casserole mixture to a greased casserole dish. (The slotted spoon is to leave behind the juices. Adding some of the juice is no big deal.)
  
• Sprinkle remaining cheese on top of the casserole.
• Bake at 350 for 20 minutes or the cheese is melted.
  
• Top with additional red pepper flakes for a kick. Enjoy!
  

Nutrition

Calories: 274kcal | Carbohydrates: 20g | Protein: 22g | Fat: 15g

Use This Recipe in a Meal Plan