Healthy Spaghetti Squash Casserole

Spaghetti squash casserole is one of my all-time favorite weeknight meals. It is the ultimate healthy comfort food with the added benefits of being simple to make and requiring minimal clean up. I have so many beautiful spaghetti squash growing in my garden right now, so this will definitely be part of our weeknight dinner rotation this Fall.


Note: You can make the spaghetti squash ahead of time or even the day before and keep it in the refrigerator until you are ready to assemble the casserole.








Healthy Spaghetti Squash Casserole
Serves 4
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  1. 1 spaghetti squash
  2. 2 tablespoons of olive oil, divided
  3. ½ cup carrots, small diced
  4. ½ cup celery, small diced
  5. ½ yellow onion, small diced
  6. 1 pound lean ground turkey
  7. 1 tablespoon Italian seasoning
  8. 3 cups (24 ounces of your favorite pasta sauce)
  9. ½ cup shredded mozzarella cheese
  10. 2 tablespoons grated or shredded Parmesan cheese
  11. 2 tablespoons parsley, chopped
Prepare you spaghetti squash
  1. Preheat oven to 375 degrees
  2. Prepare your spaghetti squash by cutting it in half lengthwise and removing the seeds
  3. Rub the spaghetti squash with 1 tablespoon of olive oil and season with pepper if desired
  4. Place the squash face down on a foil –lined baking sheet and bake for 45 minutes
  5. Remove the squash from the oven, let cool and then fork out the flesh into a bowl. It will look like very thin spaghetti noodles
While the squash is baking, prepare you veggies and turkey
  1. Heat 1 tablespoon of olive oil over medium-high heat in a large high-sided skillet
  2. Add the diced carrots, celery and onion and cook stirring occasionally until the veggies begin to soften, about 5 minutes
  3. Move the veggies to one side of the skillet and add the ground turkey. Break the ground turkey into very small pieces and cook until completely cooked and browned
  4. Stir to incorporate the veggies and turkey. Season with the Italian seasoning
  5. Reduce heat to low and add the pasta sauce, cover and allow to simmer for 15 minutes
To assemble the casserole
  1. Reduce oven temp to 350 degrees
  2. Add the spaghetti squash noodles to the turkey and veggie mixture. Use tongs to incorporate all ingredients together
  3. Prepare a casserole dish
  4. Spoon half of the spaghetti squash/turkey/veggie mixture into the casserole dish
  5. Sprinkle ½ of the mozzarella cheese on top
  6. Repeat with the 2nd half of the spaghetti squash/turkey/veggie mixture and mozzarella cheese
  7. Bake for 30 minutes at 350 degrees
  8. Remove casserole from the oven and sprinkle the top with the Parmesan cheese and parsley, return to the oven for 10 minutes
  1. You can make the spaghetti squash ahead of time or even the day before and keep it in the refrigerator until you are ready to assemble the casserole.
The Petite Piglet

Jenn Likover, RD

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