Spaghetti Squash Casserole
This Spaghetti Squash Casserole recipe offers a healthy low carb dinner option with the best flavor! Enjoy this gluten-free cheesy Spaghetti Squash Casserole for a family dinner during the Fall or any time of year.
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This comfort dinner will feed the whole family from just one casserole dish and leave everybody satisfied. A great spaghetti squash recipe, this cheesy casserole features the flesh of the squash halves baked in a meat sauce made of ground turkey and finished off with a golden brown cheese mixture on the top of the casserole.
Baked Spaghetti Squash Casserole is a great way to get a tasty full meal while skipping the heavy carbs of traditional pasta. You can make this hearty meal with wholesome ingredients. Try your hand at making your own Homemade Marinara sauce for the casserole filling.
You can also use a lean ground beef or chicken instead of ground turkey if you choose! No matter what meat you choose, this Spaghetti Squash Casserole has a wide range of flavors from italian spices to the garlic, gooey cheese, and of course the spaghetti squash itself!
Why You’ll Love This Recipe:
Lightened-Up Comfort Food: All the cozy flavors of baked pasta, but made with naturally gluten-free spaghetti squash for a low-carb twist.
Family-Friendly: Mild, cheesy, and flavorful—this casserole is a hit with both kids and adults.
Meal Prep Approved: Easy to make ahead and reheats beautifully for busy weeknights.
Wholesome Ingredients: Made with lean protein, vegetables, and pantry staples you can feel good about.
Freezer-Friendly: Perfect for stocking your freezer with quick, nourishing meals.
Ingredients to Make Spaghetti Squash Casserole:
- spaghetti squash. When roasted, the flesh turns into tender, noodle-like strands that soak up the sauce beautifully. Be sure not to overcook it to avoid excess moisture.
- ground turkey. A lean protein that keeps the casserole light. Ground chicken or beef can be swapped in depending on what you have on hand.
- onion & garlic. These aromatics build the flavor base for the turkey and sauce. Fresh garlic is best for that rich, savory depth.
- marinara sauce. Choose a high-quality or homemade sauce with simple ingredients. Look for one without added sugar to keep things wholesome.
- italian seasoning. Adds that classic herb flavor. You can also use a mix of dried basil, oregano, and thyme if needed.
- mozzarella cheese. Melts into a gooey, cheesy topping. Use part-skim for a lighter option or whole milk for extra richness.
- parmesan cheese. Adds salty, nutty flavor to balance the casserole. Freshly grated gives the best taste and melt.
How to Make Spaghetti Squash Casserole:
- Preheat oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and place cut-side down on a baking sheet. Roast for 35–40 minutes or until tender. Let cool slightly, then use a fork to scrape out the strands.
- In a large skillet over medium heat, sauté the diced onion until softened, about 5 minutes. Add garlic and cook for another minute. Add ground turkey and cook until browned and cooked through. Season with salt, black pepper, and Italian seasoning.
- Stir in the marinara sauce and bring to a simmer. Let cook for 5 minutes, then remove from heat.
- In a large mixing bowl, combine the roasted spaghetti squash strands with the turkey marinara mixture. Mix well and transfer to a greased 9×13″ baking dish. Top evenly with mozzarella and parmesan.
- Reduce oven temperature to 375°F. Bake the casserole uncovered for 20–25 minutes, or until the cheese is melted and bubbly. Broil for 1–2 minutes at the end if desired for a golden top.
- Let cool slightly before serving. Garnish with fresh herbs, if desired.
Recommended Equipment
Recipe Notes & Tips:
- Roast Cut-Side Down: Roasting the squash cut-side down helps it caramelize and keeps the strands from getting soggy.
- Let Squash Cool Slightly: It’s easier (and safer) to scrape out the strands once the squash has cooled for a few minutes.
- Drain Excess Moisture: If your squash seems watery, press it gently with a clean towel or paper towels to keep the casserole from getting soupy.
- Use Quality Marinara: A good marinara sauce makes all the difference—look for one with minimal ingredients and no added sugar.
- Broil for a Golden Top: After baking, broil the casserole for 1–2 minutes to get that bubbly, lightly browned cheese layer.
- Let It Rest Before Serving: Allow the casserole to sit for 5–10 minutes after baking so it sets and slices more cleanly.
Serving Suggestions:
- Italian Chopped Salad
- Cucumber Onion Salad
- Honey Garlic Carrots
- Chimichurri Roasted Vegetables
- Chopped Mexican Salad
How to Store:
Refrigerator: Let the casserole cool completely, then store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze individual portions or the whole casserole (once cooled) in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm in the oven at 350°F until heated through, or microwave individual portions in 30-second intervals until hot.
FAQs:
After roasting, let the strands sit in a colander for a few minutes and gently press with a paper towel or clean kitchen towel to remove excess moisture.
Absolutely. Ground chicken, beef, or even Italian sausage work well—just be sure to drain any excess grease after browning.
Yes! Use dairy-free mozzarella and parmesan alternatives, or simply omit the cheese. The casserole will still be flavorful thanks to the sauce and seasonings.
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Spaghetti Squash Casserole
Ingredients
- 2 medium spaghetti squash
- 1 pound ground turkey
- 1 cup onion, diced
- 3 garlic cloves, minced
- 24 ounces marinara sauce
- 1 teaspoon italian seasoning
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and place cut-side down on a baking sheet. Roast for 35–40 minutes or until tender. Let cool slightly, then use a fork to scrape out the strands.
- In a large skillet over medium heat, sauté the diced onion until softened, about 5 minutes. Add garlic and cook for another minute. Add ground turkey and cook until browned and cooked through. Season with salt, pepper, and Italian seasoning.
- Stir in the marinara sauce and bring to a simmer. Let cook for 5 minutes, then remove from heat.
- In a large mixing bowl, combine the roasted spaghetti squash strands with the turkey marinara mixture. Mix well and transfer to a greased 9×13″ baking dish. Top evenly with mozzarella and parmesan.
- Reduce oven temperature to 375°F. Bake the casserole uncovered for 20–25 minutes, or until the cheese is melted and bubbly. Broil for 1–2 minutes at the end if desired for a golden top.
- Let cool slightly before serving. Garnish with fresh herbs, if desired.
Notes
- Roast Cut-Side Down: Roasting the squash cut-side down helps it caramelize and keeps the strands from getting soggy.
- Let Squash Cool Slightly: It’s easier (and safer) to scrape out the strands once the squash has cooled for a few minutes.
- Drain Excess Moisture: If your squash seems watery, press it gently with a clean towel or paper towels to keep the casserole from getting soupy.
- Use Quality Marinara: A good marinara sauce makes all the difference—look for one with minimal ingredients and no added sugar.
- Broil for a Golden Top: After baking, broil the casserole for 1–2 minutes to get that bubbly, lightly browned cheese layer.
- Let It Rest Before Serving: Allow the casserole to sit for 5–10 minutes after baking so it sets and slices more cleanly.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 278
Protein: 24.3g
Carbohydrates: 16.2g
Dietary Fiber: 2.8g
Total Sugars: 7.0g
Total Fat: 13.1g
Saturated Fat: 5.4g
Cholesterol: 61.7mg
Sodium: 391.2mg
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