Spaghetti Squash Casserole
Cheesy Spaghetti Squash Casserole is the ultimate low-carb comfort food! This hearty dish combines tender spaghetti squash, savory ground turkey, marinara sauce, and gooey melted cheese for a satisfying meal that’s gluten-free and packed with flavor. Perfect for weeknight dinners, meal prep, or even holiday gatherings, this casserole is a healthy twist on a classic favorite that everyone will love. Simple to make and endlessly versatile, it’s a recipe you’ll want to keep on repeat!
Equipment
- 1 Sharp Knife – For cutting the spaghetti squash in half.
- 1 Spoon – To scoop out the seeds from the squash.
- 1 Baking Sheet – For roasting the spaghetti squash.
- Parchment Paper or Aluminum Foil – To line the baking sheet for easier cleanup.
- 1 Large Skillet or Frying Pan – To cook the filling (ground turkey, vegetables, and sauce).
- 1 Spatula or Wooden Spoon – For stirring and mixing the filling.
- 1 9x13-inch Baking Dish – For assembling and baking the casserole.
- 1 Fork – To shred the spaghetti squash into strands.
- 1 Cheese Grater – If you’re grating your own cheese.
- Oven Mitts – For safely handling hot baking dishes.
- Mixing Bowl (Optional) – If you prefer to mix the filling and squash strands before adding them to the baking dish.
Ingredients
- 1 Medium spaghetti squash (about 3–4 lbs)
- 2 tbsp Olive oil (divided)
- 1 Small onion, diced
- 3 Garlic cloves, minced
- 1 Bell pepper, diced (red, yellow, or orange for sweetness)
- 1 cup Baby spinach (optional, for added greens)
- 1 lb. Ground turkey or chicken (can substitute with plant-based ground meat for a vegetarian option)
- 1 can (14.5 oz) Diced tomatoes, drained
- 1 cup Marinara sauce (store-bought or homemade)
- 1 tsp Dried Italian seasoning
- ½ tsp Red pepper flakes (optional, for a hint of spice)
- 1½ cups Shredded mozzarella cheese
- ½ cup Grated Parmesan cheese
- Salt and pepper, to taste
- Pro Tip: For extra flavor, roast the spaghetti squash with a sprinkle of garlic powder and paprika.
Instructions
Prepare the Spaghetti Squash:
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle 1 tbsp of olive oil over the squash halves, season with salt and pepper, and place them cut-side down on a baking sheet lined with parchment paper.
- Roast for 35–40 minutes or until the flesh is tender and can easily be shredded with a fork. Let cool slightly.
Cook the Filling:
- Heat the remaining olive oil in a large skillet over medium heat.
- Sauté the diced onion and garlic until fragrant, about 2–3 minutes.
- Add the bell pepper and cook for another 3 minutes, until softened.
- Stir in the ground turkey, cooking until browned and fully cooked.
- Mix in the diced tomatoes, marinara sauce, Italian seasoning, and red pepper flakes. Simmer for 5 minutes.
- Fold in the spinach, allowing it to wilt.
Assemble the Casserole:
- Using a fork, scrape the spaghetti squash flesh into spaghetti-like strands. Add these to the skillet with the filling, mixing gently to combine.
- Transfer the mixture to a greased 9x13-inch baking dish.
Add Cheese and Bake:
- Sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Bake at 375°F (190°C) for 20 minutes or until the cheese is bubbly and golden.
- For extra crispiness, broil for 2–3 minutes at the end.
Serve and Enjoy:
- Let the casserole cool slightly before serving. Garnish with fresh basil or parsley for a burst of flavor.
Notes
Meal Prep Tips
This Cheesy Spaghetti Squash Casserole is a meal prep superstar! Here’s how you can plan ahead and enjoy it throughout the week:- Make Ahead: Roast the spaghetti squash and cook the filling up to two days in advance. Store them separately in airtight containers in the fridge. When ready to serve, assemble the casserole, top with cheese, and bake.
- Freezing: Prepare the casserole but don’t bake it yet. Cover it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and bake as directed.
- Reheating: This casserole reheats beautifully in the oven or microwave. For the best results, cover with foil and warm in a 350°F oven until heated through.
- Portion Control: Divide leftovers into individual containers for easy grab-and-go lunches or dinners.
Storage and Leftovers
Proper storage is key to making the most of your Cheesy Spaghetti Squash Casserole. Here’s how to handle leftovers:- In the Fridge: Store leftovers in an airtight container for up to 4 days. Let the casserole cool completely before refrigerating to maintain the best texture.
- In the Freezer: This casserole freezes well! Portion it into freezer-safe containers for individual meals or store it as a whole casserole. It’ll keep for up to 3 months.
- Reheating Tips: For the best results, reheat individual portions in the microwave in 30-second intervals or warm the entire dish in the oven at 350°F. To maintain the creamy texture, avoid overheating.
