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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

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.

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

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.

Make Ahead and Storage Tips

  • To Make 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.
  • To Store. Store leftovers in the refrigerator for up to 5 days.
  • To Freeze. 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.
Spaghetti Squash Casserole. Easy, cheesy, and healthy! A low-carb meal with turkey, tomatoes, and Italian spices. Recipe at | @wellplated

More Delicious Spaghetti Squash Recipes

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!

Spaghetti Squash Casserole

4.96 from 108 votes
Healthy Spaghetti Squash Casserole with ground turkey, tomatoes, and Italian spices. Easy, CHEESY, and a crowdpleaser. Low-carb and gluten-free recipe!

Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 25 minutes

Servings: 6 servings


  • 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


  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. 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.
  • 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.
  • 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


Serving: 1(of 6)Calories: 193kcalCarbohydrates: 8gProtein: 20gFat: 10gSaturated Fat: 4gCholesterol: 71mgSodium: 478mgFiber: 2gSugar: 3g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  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. 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!

    1. 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!

    1. Hi Kelly, I used a standard 14.5-ounce can, so your 14-ounce can would be perfect! I’ve updated the recipe ingredients as well to be more clear.

  4. 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. 

    1. Hi Claire, a serving is one-sixth of the total recipe. I’m sorry, but I didn’t measure each serving exactly!

    1. 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!

  5. 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!5 stars

    1. 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!

  6. 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 

    1. Thanks for the tip, Andrea! I’ll update the freezing note with that warning. I hope you enjoy the casserole!

  7. 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. 5 stars

    1. 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!

  8. 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.5 stars

    1. 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!

  9. Such a great recipe! Just made it for my family and all of them loved it! Will definitely make again. Very flavorful and healthy.5 stars

  10. 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.5 stars

    1. 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!

  11. 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!5 stars

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

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

  13. 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!!!!5 stars

    1. 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!

  14. 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 recipe5 stars

    1. Thanks for taking the time to leave this awesome review, Sandi! I’m glad the recipe is a winner for your family!

  15. 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!

      1. 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!!!5 stars

        1. 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. :)

  16. 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!5 stars

    1. 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!

    1. 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!

  17.  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. 5 stars

    1. 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!

  18. Love, love, love this recipe!!! So delicious. My family and I absolutely love it. Thanks for the deliciousness 5 stars

    1. 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.

  19. 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!5 stars

    1. 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!

  20. 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! 5 stars

  21. 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.5 stars

  22. 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. 5 stars

    1. Daryl, thank you for taking the time to leave this great review! I’m glad to hear the dish was a hit!

  23. This was delicious. I used sweet italian sausage instead of ground turkey and threw some frozen peas on top at the end.5 stars

    1. 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!

  24. 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?

    1. 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!

  25. 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…

    1. 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!

      1. 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!

  26. 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!

    1. Great suggestions for those who might not want to bake the squash Peggy! Thanks for sharing and I hope you enjoy the recipe!

  27. 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! :) 

  28. 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!

  29. 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!  5 stars

    1. 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!

  30. 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!5 stars

    1. 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!

    1. 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!

  31. 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!

    1. Shae, I’m sorry this recipe didn’t work out, but you can always find hundreds of others in my recipe index. All of these are gluten free:

    2. I just made this recipe, substituting mushrooms and bechamel/white sauce for the tomatoes and it was delicious–you could make a vegan cream sauce with, say, vegetable broth, corn starch and cashew milk?5 stars

  32. 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!! :)

    1. 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!

  33. 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? 

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

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

  35. This is so delicious! We really loved it and it was easy as well! I can’t wait to try more of your recipes. 5 stars

  36. 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?!

    1. 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!

  37. 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!!5 stars

    1. 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.

  38. 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 :)5 stars

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

    1. That sounds wonderful Deb! Thanks so much for letting me know how it came out and leaving this great review!

  39. 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!!5 stars

    1. Lori, this comment makes me so happy! Thanks for trying the recipe a second time and giving it such a lovely review!!

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

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

      1. This was so good! I made it for my boyfriend and added roasted eggplant and it was delicious and so flavorful! Thanks for the recipe! 5 stars

  41. 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.

  42. 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.

    1. 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!

  43. 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?

    1. 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.

  44. 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. 4 stars

    1. Karla, I am glad that you and your husband enjoyed this and that the recipe has been helpful for you too!!

    1. Lori, I have included some thoughts about freezing in the recipe notes. Hopefully those will help. Let me know if you have any questions once you have a chance to take a look!

  45. Oh my goodness this was SO GOOD!!! I don’t think I’ve ever enjoyed eating a plate full of veggies more! I used half sausage and half black-eyed peas instead of ground turkey. Delicious!!!5 stars

  46. This is a great recipe I have made numerous times. I add some chopped mushrooms, zucchini, and spinach for more veggies, and use ground white turkey. I am also very generous with the spices. I freeze small portions of the cooked casserole in lunch containers, and it thaws/reheats well.5 stars

      1. I have since adapted this recipe into more of a lasagna. I bake a large spaghetti squash and save 1/2 for another purpose. I cook the turkey, or chicken, and veggies as directed, but don’t add the cheese and 1/2 the large squash into the mix. In a casserole dish, I begin with a layer of cooked squash, then 1/2 the meat/veggie mixture and a dabbling of jarred tomato sauce, ending with some mozzarella. I repeat these steps for a top layer, and bake the “lasagna” uncovered for 20-30 minutes. It turns out wonderfully! Everyone loves it and it makes fabulous leftovers!5 stars

  47. This was delicious! I’ve made it twice already. I used the Green Giant Butternut Squash Veggie Spirals to save time and work. It’s nice to find a pasta-free dish that tastes this good. Thanks for the great, healthy recipe!5 stars

  48. I made this without cheese and it is so yummy! It freezes well and tastes great warmed in the oven or toaster oven. The only thing I will change for next time is to use as large of a glass pan as I have, so that the water can more easily evaporate off.5 stars

  49. I forgot to add, this is a great recipe for clearing out the fridge. I added some roasted broccoli but you could add anything pretty much and it will taste great!5 stars

  50. I just made this and it was delicious!!!!! Next time I will cook the squash ahead of time to save time later.4 stars

  51. Thanks for an excellent recipe Erin.  Truly delicious.  I had three Italian turkey sausage links in the freezer that I used. And I had some mushrooms in the fridge that I wanted to use up.  Excellent and healthy!5 stars

  52. I just made this for dinner tonight it delicious. My daughter and grandson want me to make it again tomorrow. Back to the store for me. Thanks for the excellent recipe.5 stars

  53. Made this last night – it was excellent. Already looking forward to leftovers today. Husband and 4 year old enjoyed it as well. Next time, I might add a little ricotta and red sauce, understanding this would change the nutritional info. But it truly was fine as-is and a successful first attempt at spaghetti squash.

  54. I have signed up for your recipes! They all look so delicious. I am going to try the Spaghetti Squash this weekend. Thank you:)

    1. Hi Sam! I think you could try stirring in zucchini noodles with the cooked squash in step 3. I hope you enjoy!

  55. First timer for spaghetti squash. All my husband’s favorite add ons. Healthy and delicious.

    Keep these recipes coming.

    Vicki5 stars

  56. Whole family loved it! I’m not a huge lover of Italian spices, so I didn’t include the spices.  The Italian tomatoes gave it just enough flavor.  I loved it!5 stars

  57. Thanks for this!  Was searching spaghetti squash casseroles (or anything that would easily make a few dinners for meal prep) and stumbled on this one. The fact it had a high star rating with several inputs, combined with the fact that it’s healthy, I gave it a shot. Had ground chicken instead of turkey but super yummy!  I’m digging the bit of heat from the red pepper flakes.  Definitely need to check out more of your recipes. 5 stars

  58. Loved this recipe! I don’t eat much Italian food because I feel the pasta is too heavy. This had good flavor and is healthy! Next time I think I will chop the squash before I add it to the casserole, and will mix it all together rather than layer it in the pan. I looked forward to the leftovers for several days! YUM!5 stars

  59. I add more veggies (zucchini and mushrooms) and layer it like a lasagna in two layers rather than stirring the cheese into it. I add a little low salt/sugar tomato sauce on each layer. Turns out wonderfully!5 stars

  60. My englisch is not very good so can you give me de dutch version of de recepie Spagetti Squash Casserole

    1. Hi Paul! Unfortunately, I do not have my recipes in another language. I recommend using an online translator like Google Translate to translate my recipe. I hope this helps and that you enjoy the recipe!

    1. Cori, I am so so pleased to hear this, THANK YOU! And thank you for taking time to leave this review and rating. It means so much to me and is really helpful for others considering the recipes too!

  61. This was soooo good! I’m a very picky eater and there were definitely things in this that I would usually pick out, but instead found myself cleaning the plate of everything! From other recipes I have made, I decided to use fire roasted tomatoes instead of regular and because it makes everything better, added some fresh grated Parmesan cheese. Making this again and again! 5 stars

  62. I just made your crockpot Mexican chicken for tonight and it is delicious! Pinning this recipe of yours with the spaghetti squash to my casseroles board for future reference.5 stars

  63. Made this but it was lacking in some depth of flavor, so I added a cup of marinara sauce to it. Could have added a little more even – but it made the difference. Never really had had spaghetti squash, so I was surprised that I like it!!4 stars

  64. Let’s fast forward to 2020 and the year of C. Made this and it was amazing. Comfort food is so helpful at this time. Please take care of yourself and your family. I will be visiting your site for more delicious recipes. Stay healthy.5 stars

  65. This was so tasty! Will be making it all fall & winter. Love the idea of adding diced butternut to it too, in that early step where you’re sautéing the veggies with the turkey. 5 stars

  66. This recipe is the best way to enjoy spaghetti squash! It’s simple but so tasty (don’t skimp on garlic and seasonings!) and comes together easily. I think it’s a good recipe for those hesitant to try squash. *Full disclosure, I did use ground chicken instead of turkey.5 stars

  67. Very Good! Added mushrooms with sautee step. Also used fire roasted tomatoes. Don’t skip on salt when using turkey and take the time to reduce the juices before adding the squash and cheese.5 stars

  68. This lived up to the hype! Baking the squash the day before was key for me! Prep always takes longer for me! The flavor was better than I expected! Delicious!5 stars

  69. Excellent!! During this p, I’ve been cooking. . .a lot! Searching the web almost every day for new things to make from what I have on hand, this spaghetti squash casserole was a hit. Not only did I have fun playing with a new recipe, I got kudos from my husband and my own taste buds! There’s enough left for two more meals, and it will probably only get better with age. It’s a keeper!5 stars

  70. Very good! I wasn’t sure hubby would like it but he loved it. Lots of flavor and pretty healthy. Going into the “Keepers” file.5 stars

  71. I absolutely loved this recipe. I didn’t envision it turning out at first. I was worried about the water content of the squash but it was AMAZING! I doubled the cheese (cause cheese ?) and I did 1/2 mozzarella and 1/2 Monterey Jack. I also like it spicy so I doubled the crushed red pepper. I would give this 6 stars if I could!!5 stars

  72. This is one of my favorite recipes! I have shared it with a few friends as well, and we all love it! Definitely on rotation for a nice healthy meal at my place!5 stars

  73. I absolutely LOVE this recipe. It comes out fantastic every time I make it. The leftovers heat up great as well. My husband also loves it which is great considering this is a pretty easy and healthy meal to make.5 stars

  74. Absolutely a recipe for a family that will not eat beef. I did change out tomatoes for fire roasted ones to give a bit more spice. Absolutely a keeper5 stars

  75. The kilocalorie conversion per serving is 191,000 calories per serving…can’t be right. What is the actual calories per serving? Thanks in advance.

    1. Hi Katie! The amount listed as “kcal” is the calories per serving. I hope you enjoy the recipe!

  76. I have made this a few times. Love it. I used spaghetti sauce instead of the tomatoes this time. I had the squash ready beforehand this time as well.5 stars

  77. This has been one of my go-to recipes for a while now. It’s easy to put together, healthy, and delicious. I cook my squash in the microwave to save time. Also, I have frozen individual servings of it and did not find it to be too watery at all when thawed. Definitely recommend it!5 stars

  78. This was delicious! Sometimes turkey can be dry and boring, but not in this recipe. I used Daiya vegan mozzarella because I can’t do dairy, and this was still delicious! And because of having spaghetti squash instead of pasta, this dish felt so light and delicate. I will definitely make this again!5 stars

  79. This was delicious! I only used half a red pepper and half an onion (only because my kids don’t care for those flavors), but kept everything else the same. My five-year-old asked for seconds, and it was even better the next day.5 stars

  80. Made this casserole last night for my husband and me. We absolutely loved it. Using what I had available in the house, I used ground pork and a few slices of pepperoni to add up to 16 ounces instead of ground Turkey. Also had left over Asiago and cheddar cheeses instead of mozzarella. It worked well. The recipe is delicious. I have leftover for tonight’s dinner. Can’t wait! 10/16/20215 stars

  81. I’d like to make this for a meatless Monday supper. Thinking of adding cremini mushrooms and maybe some chick peas or cannellini beans. Do you think this substitution would work using this recipe. I have 1/2 of a spaghetti squash to use up and I really like this casserole idea. Leftovers could be a side for a meat inclusive supper. Would appreciate your thoughts on these substitutions/ additions for the purpose of making it a meatless casserole. TIA

    1. Hi Leigh! I’ve only tested this recipe as written, but it sounds like it might! If you decide to experiment, let me know how it goes!

  82. I found this while looking for a speghetti squash casserole that worked with Optavia. I adjusted the recipe just a bit to fit the plan, and it was delicious! Thank you so much!!!5 stars

  83. I’ve made a lot of recipes with spaghetti squash for my family and, hands down, they said this one was the best. So much flavor and so easy to make. I’m definitely making this one again.5 stars

  84. I am excited to try this recipe but I can’t figure out how this is low carb… I plugged it into the recipe builder on myfitnesspal and it’s saying the squash is 63 carbs for 2 pounds? Do I have the measurements correct? Thanks!

    1. Hi Bekah! That seems like an error of some sort to me. As you can see my nutritional facts says 7g per serving and that’s including all of the other ingredients. Also doing a quick Google search a 4 pound spaghetti squash yields about 5 cups, with 1 cup being about 7 grams of carbs. We are only using a 2 pound squash for this recipe so it will be much less. Hope this helps!

  85. Loved it! I don’t eat meat, so I replaced the ground turkey with a 15oz can of chickpeas and added an extra pepper. It was perfect. Will definitely make again!5 stars

  86. I took one look at this recipe and knew I wanted to mate the casserole. I grow my own squash and love cooking with it. Especially after storing it for the winter and enjoying it in February and March. It was so tasteful. Thanks for sharing the recipe and all the details for making the casserole. Perfect!

  87. Thank you for this awesome recipe! I REALLY loved this and will keep as a staple dish. Simple, tons of veggies, flavorful, and even a little luxurious with gooey mozzarella.

    I only had ground chorizo in the freezer, so I omitted some of the extra seasonings. Of course my version is a little less healthy, and I look forward to trying with the ground turkey next time. I’m not always a fan of spaghetti squash, so this will be my go-to way to use it.5 stars

  88. Yuummmy! I had the ingredients so tried it tonight to my delight! In the next preparation I’ll use a slotted spoon as recommended and let the finished product rest 5 minutes. The second serving had time to set before eating it.

    This recipe stands by itself. However, I believe next time I’ll spread one Tablespoon of slivered almonds over the top prior to adding the last of the cheese. I’ll le’cha know.

    Thanks Erin. Very nice.

    Fred.5 stars

  89. I made this b/c it is low cal and low carb. Surprise, surprise it is also delicious!!! Thanks for sharing.5 stars

  90. This was my first time making anything with spaghetti squash and I was skeptical that I would get a non-watery dish. I was very pleasantly surprised that it turned out perfectly, even with my lack of skills! This was tasty and perfectly seasoned. Definitely a keeper!5 stars

  91. Good! I didn’t have any bell peppers so I added carrots and celery. You could substitute any vegetables I imagine because it was still good. Only downside is it needed a ton of more seasoning. Like, I literally added so much more seasoning. If you want more flavor you might as well double the seasoning. Very filling though and my husband loved it.4 stars

  92. Erin,
    This was great coming from someone who sucks at cooking. My husband even had seconds.
    Thank you for making it so easy to follow!!!

    Lucy5 stars

  93. This was a great meal. I used ground beef since I had it on hand and I kept it all the same, the whole family enjoyed, and the leftovers were also great!5 stars

    1. Hi Lisa, I’ve only tested the recipe as written, but you likely could use chicken. Either could work. If you decide to experiment, let me know how it goes!

  94. I know that some people are understandably irritated when the recipe isn’t rated AS IS. I loved the flavor produced by these ingredients, however I did make the following adjustments.
    Using a deep 9 X 13 casserole, I used 3 lbs ground turkey, and WAY more grated mozzarella (more like almost 2 lbs). I seasoned according to how I thought it needed to be.
    My health-conscious sister, who is sometimes stingy with proportions of meat, LOVED it.5 stars

  95. I made this for a family member for meal prep after her surgery and her family devoured it. If anyone is wondering if it freezes well – it does. Amazing recipe.5 stars

    1. Hi Noèlle! So glad you enjoyed the recipe! Thank you for this kind review! And thanks for the feedback on freezing!

  96. Made this exactly as directed and it is delicious! It has a little heat to it, which is fine by me. As low calorie as it is, I’m able to enjoy it guilt free.5 stars

  97. I just finished putting this casserole together & it’s so tasty even before putting it in the oven. I’m going to stick in the fridge for dinner tomorrow night, just going to add the extra cheese on top beforehand. I did get most of the liquid out by straining it before putting into the casserole dish. Hopefully it will still be great after sitting overnight in the fridge before cooking 🤞.

  98. This was delicious. We had it tonight but we have had it a few times now. Our daughter first shared it with us. We are loving all your low carb healthy recipes as we don’t eat red meat. Thank you for sharing5 stars

  99. Absolutely delightful! I’ve made several times. I have trouble finding ground turkey so I generally substitute ground pork. Occasionally adding bread crumbs on top for extra crunch. Love the flavors and simplicity of this dish!5 stars

  100. This was REALLY good. I added more cheese – it calls for a cup – I added about 3 cups. Life is too short to skimp on the cheese! It was very delicious and not hard to make!!5 stars

  101. This is a great recipe….and gives latitude for doing it differently too — perfect for end-of-the-season casserole. For example, I used fresh Roma tomatoes, diced (instead of canned), diced unpeeled zucchini (about 1.5 cups), lots of onion, red bell pepper (no green on hand), and about 2 TBSP freshly pressed garlic. I added sweet basil to the recipe’s list of spices (Himalayan pink salt, mixed peppercorns, Italian seasoning, crushed red pepper flakes). Instead of mixing together, I layered: squash first (after baking and scraping loose from the shell), sauteed diced zucchini, browned burger and 8 oz feta cheese, crumbled, then the cooked onion, garlic, red bell pepper, fresh tomatoes with seasonings. I topped with grated mozzarella (but could use any cheese), then baked uncovered until bubbly. It was a HIT and would do again.5 stars

  102. Wow! This dish was incredibly tasty. I followed the recipe to a “T” and it was perfect. This recipe is a keeper!!5 stars

  103. Made this recipe just as written. Wonderful, colorful, delicious, and my husband loved it! Will come back to this again and again!5 stars

  104. Hi. This sounds great, but we are out of meat atm… Do you think I could sub black beans for protein?

    1. Hi Tonya, the nutritional information is not always completely accurate and can vary depending on ingredients and brands of ingredients used. When in doubt I would double check with a free source like Hope this helps!

    2. Kcal is the chemistry way to speak of energy. In nutrition we just say calorie but the terms are interchangeable.

  105. I love this recipe just as it is, but it’s fun to experiment with the veggies as well. Today I had no green peppers, but had mushrooms and spinach; so I used that. Yum!5 stars

  106. I was pleasantly surprised by this dish! I often find ground turkey to be boring, no matter how it’s prepared, but not this time. This casserole had tons of flavor, and was very easy to make.5 stars