Spaghetti Squash Casserole

It’s a comfort food to the rescue day! I have an easy, cheesy, and low-carb Healthy Spaghetti Squash Casserole recipe for you. Whether you are looking for a meal to match your cozy night on the couch…or are already anticipating the week of easy, healthy dinners you are going to need after the weekend, this casserole has you covered!

Spaghetti Squash Casserole with ground turkey, tomatoes, and Italian spices. Easy, CHEESY, and healthy! An all-in-one low carb meal. Recipe at wellplated.com | @wellplated

Growing up, spaghetti squash was an “on the side” affair…and even then, only if was topped with an appropriate level of butter and brown sugar. I still enjoy baked spaghetti squash this way every now and then for the sake of nostalgia—and because who am I pretending to be here? It’s delicious. I’ve also come to adore spaghetti squash as a component of more savory sides such as Roasted Spaghetti Squash with Parmesan Mushrooms and main dish recipes like Taco Spaghetti Squash Boats, Spaghetti Squash Boats with Chicken and Bacon, and today’s Italian-inspired Spaghetti Squash Casserole.

The casserole filling is an easy mix of roasted and shredded spaghetti squash, diced tomatoes, bell peppers, Italian spices, and ground turkey (you can do the Spaghetti Squash Casserole with chicken instead if you prefer). All of the ingredients cook together in a single pan, and you can even get a head start by roasting the spaghetti squash up to three days in advance.

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Healthy Spaghetti Squash Casserole with turkey, tomatoes, and Italian spices. Low carb, easy, and so satisfying! Recipe at wellplated.com | @wellplated

The Making of Spaghetti Squash Casserole

If spaghetti squash has been mostly a side hustle on your dinner plate too, this Spaghetti Squash Casserole with ground turkey is the perfect way to explore its versatility in main-dish recipes. The squash’s neutral flavor makes it easy to blend with a wide range of flavors, it adds bulk to just about any recipe, and it’s packed with vitamins C and A and high in fiber.

It also keeps this Spaghetti Squash Casserole low carb. One serving of this healthy casserole has just 8 grams of carbs and a whopping 20 grams of protein!

Healthy Spaghetti Squash Casserole. Easy, cheesy, and DELICIOUS. A low carb dinner your whole family will love! Recipe at wellplated.com | @wellplated

A shower of low-fat mozzarella on top gives this casserole that iconic bubbly, cheesy casserole “lid,” but if you are avoiding dairy or want to make this Spaghetti Squash Casserole Paleo, you can always omit it. Household members divided on the cheese? Keep it on the side and allow each person to sprinkle on his or her own.

Spaghetti Squash Casserole. Easy, cheesy, and healthy! A low-carb meal with turkey, tomatoes, and Italian spices. Recipe at wellplated.com | @wellplated

For a little step by step, I have a new video for you below. If you try this recipe, I’d love to know what you think. Thanks as always for your kind reviews and the 5-star ratings too. I can’t say enough how much they mean to me and how helpful they are to others who might be considering the recipe too!

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Spaghetti Squash Casserole

Healthy Spaghetti Squash Casserole with ground turkey, tomatoes, and Italian spices. Easy, CHEESY, and a crowdpleaser. Low-carb and gluten-free recipe!

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Ingredients:

  • 1 small/medium spaghetti squash (about 2 pounds)
  • 2 teaspoons extra-virgin olive oil
  • 1 pound (93% lean) ground turkey
  • 1 small red onion, diced
  • 1 green bell pepper, cored and diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5-ounce) diced tomatoes with Italian spices, drained
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasonings of choice (or a mix of oregano, basil, and thyme)
  • 1/2 teaspoon crushed red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)
  • 1 cup freshly grated part-skim mozzarella or provolone cheese, divided
  • Chopped fresh parsley or basil

Directions:

  1. Preheat oven to 375 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Place in a shallow baking dish, cut-side down, and then pour 1/2 cup water into the dish, around the squash. Bake for 35 to 40 minutes, until the flesh of the squash is easily pierced with a fork. When cool enough to handle, pull the squash strings out of the squash’s center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.
  2. Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.
  3. Lightly coat a deep 8×8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.
  • Make it ahead: Spaghetti squash can be roasted, shredded, and stored in an airtight container for up to 3 days. When ready to make the casserole, add to the filling in Step 2 as directed.
  • Store leftovers in the refrigerator for up to 5 days.
  • I haven’t tried freezing the casserole yet, but as a reader pointed out in the comments (thanks, Andrea!), spaghetti squash can get watery when thawed. If that doesn’t bother you, here’s what to do: Bake as directed, let cool, and then tightly cover and freeze for up to 3 months. Let thaw in the refrigerator overnight. Heat in a 350 degree F oven, covered, until warmed through. Uncover and bake 5 or so additional minutes, until hot and bubbly.
  • To make Paleo or Whole30 friendly: omit the cheese
All images and text ©Erin Clarke/Well Plated.

Nutrition Information

Serving Size: 1 (of 6)

  • Amount Per Serving:
  • Calories: 193 Calories
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 71mg
  • Sodium: 478mg
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugar: 3g
  • Protein: 20g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Healthy Spaghetti Squash Casserole with ground turkey, tomatoes and Italian spices. Easy, CHEESY, and always a crowd pleaser. Low carb, gluten free, and packed with protein! #lowcarb #italian #healthy

Healthy Spaghetti Squash Casserole with ground turkey, tomatoes and Italian spices. Easy, CHEESY, and always a crowd pleaser. Low carb, gluten free, and packed with protein! #lowcarb #italian #healthy

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

127 comments

  1. just threw the last of my leftover brussels into scrambled eggs, so I’m finally done!!!

    …. and ready to dive face first into this casserole, naturally ;)

  2. I can’t wait to hear about your travels too!! Until then…dreaming about this creamy spaghetti squash casserole will suffice :)

  3. hey girl this looks really good! Y’all have fun and stay safe heading home!

  4. Saralee M Czajkowski Reply

    Yaaaay!! My whole family loved it! Even the picky one. Does well for 2nd day leftovers too. I also made it for my friends that just had a baby and they said it was delicious!

    • Woohoo, that’s great to hear, Saralee! I’m glad your family and friends enjoyed the recipe! Thanks so much for taking the time to leave this awesome review!

  5. What size can of diced tomatoes do you use? We have 28 and 14oz sizes here in Canada. :) Can’t wait to try this!

  6. This was delicious. Dr told hubs and I to watch our carbs so searched and found this recipe.  My grandkids (ages 12 & 11) were told it was spaghetti casserole (which really isn’t a lie). They ate it no questions asked and one is a very picky eater.  I used a red pepper as I can’t tolerate green peppers, lean ground beef as that’s all I had and since we are cheese lovers doubled the cheese.  I will definitely be making this again. 

  7. What is the serving size on this?

  8. how much is considered a serving size, a cup? 1/2 cup?

    • Hi Erika! I’m afraid I did measure an exact amount. The nutrition information is based on six servings, so I would suggest dividing the total dish by that amount. I hope that you enjoy it!

  9. I made this for dinner last Wednesday and it was delicious! I’m pretty sure it’s my new favorite way to eat spaghetti squash! :) I used a shredded Italian cheese blend and stirred a handful of that in to the dish, in addition to what I sprinkled on top. I also pulsed a handful of croutons in my processor and sprinkled those on top to broil with the cheese for the last couple of minutes. Thanks for a great recipe!

    Rating: 5
    • I’m so glad you enjoyed it, Michelle! The crouton crumbs on top sound delicious. Thanks so much for leaving this nice review and for the 5 stars! I really appreciate it!

  10. I have tried freezing spaghetti squash and wanted to save you all the heartache and waste — it turns to watery mush. You’d likely have soup. 
    Looking forward to trying this new recipe. Thx 

  11. This was amazing! My husband raved about and asked me to make it again two days later :)I also had some of the leftovers the next morning with an overeasy egg over the top – it may be my new favorite breakfast. 

    Rating: 5
    • Becky, having it for breakfast with an egg is a great idea! I’m so happy to hear you and your husband loved the recipe. Thank you so much for leaving this wonderful review!

  12. I’ve made this twice so far. The first time exactly as shown and we loved it! My 5 and 3 year old girls loved it along with my husband. The second time while at the store I couldn’t find a spaghetti squash, and so, having already done my meal planning, got an eggplant instead and that worked great. Not sure what that change did to the carb count, but peeled, cubed and sautéed with the turkey before baking, the eggplant made a good substitution. Not as good as the squash, but definitely a good option when in need.

    Rating: 5
    • I am so excited to hear that Jessica! Thank you so much for letting me know how the eggplant turned out too. That sounds delicious! I truly appreciate your taking time to leave this lovely review. It’s so helpful for me and for others considering the recipe!

  13. Such a great recipe! Just made it for my family and all of them loved it! Will definitely make again. Very flavorful and healthy.

    Rating: 5
  14. This was so good!!! I made a couple of modifications to use what I had on hand: instead of shredded cheese, I put slices of provolone on top in the last 10 minutes of baking; also, I had plain diced tomatoes in tomato sauce, so took a little longer to cook off liquid, and I added a little more seasoning (Savory Spice Italian Herb Blend) since the canned tomatoes weren’t seasoned.

    Rating: 5
    • Melissa, your tweaks sound delicious! Provolone is a great choice. I’m so glad you enjoyed the recipe…thanks for stopping by to leave this great review!

  15. What is the serving sz for the nutritional facts on this casserole? So good!

    Rating: 4
  16. FYI – I successfully froze and reheated this. Just as delicious as the first night out of the oven! And the squash is still crunchy! Thanks for the recipe!

    Rating: 5
    • Thank you so much for reporting back, Mary! That information is so helpful. I’m happy to hear you enjoyed the recipe!

  17. Making this tonight.  Sounds so good, love spaghetti squash instead of pasta.  I’m using spaghetti sauce in place of diced tomatoes. 

  18. I love spaghetti squash, so this was right down my alley. My husband is not as much of a fan, but I wanted to give this a try.I added some mushrooms too, and my spaghetti squash was a bit big (around 3 lbs), so I added about a cup of my homemade marinara along with the diced tomatoes to the sauce. Instead of adding the shredded cheese to the mix, I put half of it in my casserole dish, then did a layer of provolone cheese, then the rest on top. I baked at 20 minutes, then topped with cheese and finished it off. This was really tasty! The spaghetti squash wasn’t overcooked and had a great texture in this recipe. I cooked my 3 pounder on a sheet pan with a bit of water for around 30 minutes, then checked to see if it was done. I was worried the double baking would make it mushy, but it was perfect! But wait for it…..HUBBY AT 2 HELPINGS!!! And he just sent me a text saying he was telling his buddy at work about it, and he wanted the link for the recipe! I almost fell over today after this one!!! This is DEFINITELY on the rotation. He mentioned adding a little ricotta next time like my baked ziti (where I added the provolone in this round, I would add ricotta mixed with a little pesto to flavor it up). Such a great recipe!!!!

    Rating: 5
    • WOOHOO Charlene! I’m so happy to hear the recipe was a success! Your tweaks sound absolutely delicious. Thanks for taking the time to share them and for leaving this awesome review!

  19. I just made this recipe – its fantastic – my family have been hovering around the kitchen waiting for it to come out of the oven – I made a double batch and it won’t be around very long. Thank you for the great recipe

    Rating: 5
    • Thanks for taking the time to leave this awesome review, Sandi! I’m glad the recipe is a winner for your family!

  20. I am making this for dinner tonight! Trying to eat healthier and workout, and this looks delish and healthy WITH CHEESE! I sent the link to my boyfriend, and he’s excited too! Can’t wait to try it!

    • I hope you love the recipe, Jaime! I’d love to know how it turns out.

      • I made this a few weeks ago, and it was AWESOME! I got super busy afterward in preparation for vacation but I wanted to followup. The only change I made was that I added some extra veggies. My boyfriend and I both went back for seconds, and I loved having leftovers for lunch during a busy week. This will DEFINITELY be happening again!!!

        • Jaime, I’m so glad to hear the recipe was a winner for you! Thanks so much for giving the recipe a try and reporting back. :)

  21. This was AMAZING. I made a couple of tiny modifications – I used fresh tomatoes since I didn’t have canned and added a lot of extra Italian Seasoning and I used garlic shoots as well as extra basil in the mix rather than just on top. Otherwise…. GREAT flavor and taste! Thank you!

    Rating: 5
    • I’m so glad you enjoyed the recipe! Thanks for taking the time to leave this awesome review and share your tweaks to the recipe!

  22. Any thoughts about substituting rotisserie chicken for the ground turkey? 

    • Hi Diane! I think that would work, though the texture and flavor of the final dish would certainly be different than the original recipe. I’d suggested stirring in the chicken right at the end, since it will already be cooked. I hope you enjoy the recipe!

  23.  We made this for dinner tonight and it is absolutely delicious. We couldn’t really tell it had squash in it. Easy and very flavorful. This is going to be one of our favorite dishes. 

    Rating: 5
    • Deborah, thanks so much for taking the time to leave this great review! I’m so happy to hear this recipe was a winner for you!

  24. Love, love, love this recipe!!! So delicious. My family and I absolutely love it. Thanks for the deliciousness 

    Rating: 5
    • YAY Megan, I’m so excited to hear that your family enjoys the recipe! Thanks so much for taking the time to leave this awesome review.

  25. This was very yummy! Thanks for the recipe!! :)

    Rating: 5
  26. Great recipe! Subbed ground venison for the turkey since my husband is a hunter. As lean as turkey with a little more flavor. Used home-canned tomatoes so I added extra Italian seasoning. Other than that, followed the recipe exactly. Absolutely delicious! And, like lasagna, even better reheated. Consistency was perfect because I baked the squash in the morning and drained the strands in a colander for several hours. Will definitely make this again!

    Rating: 5
    • Barbara, thank you so much for taking the time to leave this great review and share your tweaks! I’m so glad to hear it was a hit!

  27. This was absolutely delicious😊 thank you for the share

    Rating: 5
  28. Hi! Was definitely delicious! I added 1/2 cup of marinara, and mushrooms to mine and the family has raved about it! My husband says he could eat it every night! 

  29. I made this dish for supper after having a spaghetti squash to use up. I was somewhat concerned about it being bland, but, boy, was I wrong! It was flavorful and delicious.  I added mushrooms and fresh tomatoes from our garden that I roasted with  olive oil, fresh basil , thyme, garlic, oregano, salt and pepper. My family really enjoyed it and I will be making this dish again.

    Rating: 5
  30. This was delish and highly recommended. This was made for a dinner and for a very picker eater and he loved it. We added mushrooms into the casserole to add a little more flavor and more garlic then recipe suggested. We added 6 rather than there 3. 

  31. This was delicious. I used sweet italian sausage instead of ground turkey and threw some frozen peas on top at the end.

    Rating: 4.5
  32. This was so good!!!  

    Rating: 5
    • Anita, thanks so much for giving the recipe a try and taking the time to write this review! I’m happy to hear you enjoyed it!

  33. Can you cook the spaghetti squash in an instant pot first instead of the oven or for this recipe is it better in the oven?

    • Hi Pam, the goal is just to get the squash cooked before mixing it into the casserole, so if you like the way the spaghetti squash turns out in the Instant Pot, I think it would be fine to try that here!

  34. I’m a little confused here. Do you only use the string portion of the squash or the entire inside of the squash? I’m not seeing directions for anything other than the strings…

    • Hi Mel, you shred the whole inside of the squash so that it is all strings (and thus you do use the whole thing, but in string form). You do not use the peels. I hope that helps clarify!

      • I figured it out after baking the squash that the entire insides turn spaghetti like. Clearly I have never used spaghetti squash in a recipe before! Haha! Thank you!

  35. I have made this twice and love it!

    Rating: 5
  36. Can you use chicken instead?

  37. Looks perfect Erin! Definitely a great dish to serve to the fam (:

  38. hey girl- this looks so yummy!

  39. I have used spaghetti squash in this manner but made it stove top. I also microwaved the squash instead of baked it. Works equally well to do it that way. The ingredients in the casserole can be varied quite a bit. Your combination sounds like a winner! Thanks!

  40. I use a lot of spaghetti squash with a special diet my husband is on. I have found that if I partially cook the squash, allow to cool then cover with plastic wrap and stick in refrigerator, makes a big difference. When I am ready to use the squash it yields wonderful strands to use in wihatever recipe I am using at the time. Pulling the strands while still warm/hot means they are soft and the end product doesn’t suit what I am making. I have so many wonderful variations I use with the squash that my husband reminds me that I should make them even when he isn’t on this special diet. Meals such as a marinara I make, with meatballs bound with almond flour.  Ground turkey with taco seasoning and dehydrated onion, cooked then added to the spaghetti squash strands…..etc.  My point is that pulling the strands when the squash is cold really does make for a better dish. Plus the squash completes cooking with whatever recipe I am using.  Love the recipes I find on this site, my ‘most saved’ recipes! :) 

  41. OMG this looks so good! I’ve been looking for easy spaghetti squash meals for this week, and I’m definitely going to make this for my husband and me. Thanks for such a fun recipe!

  42. I have been folllowung weight watchers and have made a commitment to eat real food. I have tried several of your recipes and they are delicious and filling and fun to cook. This one was delicious as well. Thank you so much!  

    Rating: 5
    • Meagan, thank you so much for this sweet comment! I’m thrilled to hear my site has been a good resource for you. Thanks for giving my recipes a try!

  43. Such a perfect Sunday night dinner!!

  44. Made this tonight after seeing the video on Instagram and it was sooooo good! Like…can’t stop thinking about how excited I am to have leftovers this week good. Adding it to my dinner lineup for the future!

    Rating: 5
    • HOORAY Katie, I’m so excited to hear it was a hit for you! Thanks so much for giving it a try and taking the time to leave this wonderful review!

  45. What would you suggest substituting for the meat? And the tomatoes? Im allergic to nightshades. 

    • Hi Shae, you could try using a vegan meat crumbles substitute, but unfortunately there isn’t really a good substitute for the tomatoes. If you’re interested in other spaghetti squash recipes, here’s one for roasted spaghetti squash that you might also enjoy!

  46. Thanks! I avoid the meat substitutes as well bc I don’t do soy or gluten. I guess I won’t be able to make this. It looks really good though!

  47. How am I just now discovering you?! Your recipes all look so fresh, lovely, and yummy, and I love your writing style! :) You are clever, an amazing writer, and refreshingly honest. Thank you for sharing your wonderful recipes. Keep ’em coming!! :)

    • Jenny, I’m blushing! Thank you SO MUCH for this sweet comment and words about my blog and recipes. I truly appreciate it, and I hope you find some new favorites!

  48. This doesn’t take 45 minutes like it says at the top unless you’ve already roasted the spaghetti squash. Or am I missing something? 

    • Hi Tina, you’re absolutely right! I’m so sorry for the typo and have fixed it above. Thank you for mentioning it!

  49. Delicious.  I put the squash into the microwave to cook which made things speedier. The dish has great flavors. I’m your fan, Erin!

  50. This is so delicious! We really loved it and it was easy as well! I can’t wait to try more of your recipes. 

    Rating: 5
  51. I really want to make this recipe but I’m lactose intolerant so I can’t have cheese… if I just don’t use cheese will the recipe be just as good?!

    • Jenna, you can try swapping a dairy free cheese if you like! Other readers have also made it without cheese and reported enjoying it. It’s really a matter of personal preference. If you try the recipe, I hope you love them!

  52. Made this tonight. Absolutely delish! Didn’t have a can of Italian spiced tomatoes so I used a pint jar of regular home canned tomatoes and doubled the Italian seasoning and went a little heavy on the garlic. Not a fan of hot spice so only used 1/8 tsp red pepper. Ended up perfect! Even my boyfriend (who turns his nose up at my spaghetti squash) loved it! Will definitely make again!!

    Rating: 5
    • YAY Lisa, thank you so much for taking the time to try this recipe and report back! I’m so glad to hear it was a winner.

  53. This is SO GOOD! I made it last night and the entire family ate it – a 2 year old, a 5 year old and the husband (he even had seconds). Thanks so much for a new family favorite :)

    Rating: 5
    • YAY Amy, I’m so glad you enjoyed it. Thank you so much for taking the time to leave this awesome review!

  54. I added fresh baby spinach to the filling, combined just until wilted 

    Rating: 5
  55. I am getting to make this for the 2nd time. One of my favorites for sure! light and yummy. If you love spaghetti squash and lasagne type casseroles this is for you!!

    Rating: 5
  56. Wow! Absolutely delish. My husband and I both loved this. This went to my “Make Again and again file”

    Rating: 5
  57. What could I serve with this dish?

    • Hi Joan, I think it’d be delicious with a side salad or some roasted asparagus or mixed veggies of your choice!

  58. Amazing flavors.  It was way better than I expected.  My kids loved it too.

    Rating: 5
  59. I suppose substituted non-dairy mozzarella (dietary restrictions) in this recipe and my husband loved it! I also used plain diced tomatoes and just upped the Italian seasoning to 2 teaspoons.

  60. Was the dish supposed to turn out crunchy? (The spaghetti squash was supposed to be more textured like a potato casserole?) This wasn’t a bad recipe, but I think my pan was a little small and the liquid wasn’t able to cook off due to the lack of surface area.

    • Katelyn, it isn’t crunchy—the spaghetti squash is soft, but it shouldn’t be soupy at all. My guess is that the pan might have been a part of it. I’m glad you still enjoyed it!

  61. Hey Erin, what’s your thoughts on omitting the cheese in this recipe? It’s one of our go-to meals, but I’m doing a whole30 right now and would love to still make this, seeing as it’s mostly compliant! Would it still bind together ok if I just omitted it, or would I need to replace it with something?

    • Rachelle, I think you can omit it! I’ve had a few other readers to that and they were happy with the results. Is nutritional yeast allowed? You could sprinkle a little of it on top for the “cheesy” taste or try making a cashew cream cheese to drizzle on top if you find it lacking.

  62. I’m diabetic and trying to eat healthier. Made this for lunch today and my husband and I both enjoyed it. I ate my normal 1 cup looking serving which was only about 1/8 – 1/16 th of the dish. Now I see that a serving is 1/6th so I could have eaten more and still had carbs left over for watermelon. I used hamburger. We will add more spice next time, but it was very good. 

    Rating: 4

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