Finding satisfying comfort food that fits into a balanced lifestyle can feel like a challenge sometimes. You want something warm and cheesy, but you also want to keep things light. That is exactly where this dish comes in. If you have been searching for Spaghetti Squash Recipes that deliver big flavor without the heavy carbs, you have found a winner.
This casserole combines savory ground turkey, fresh veggies, and plenty of cheese for a meal that tastes like a hug in a bowl. It is one of those Healthy Dinner Recipes that does not taste healthy at all. Whether you are meal prepping for the week or just need a solid dinner plan, this recipe is about to become a regular in your rotation.
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Why You Will Love This Recipe
There are so many reasons to keep this recipe in your back pocket. First of all, it is incredibly versatile. You can swap out the protein or veggies based on what you have in the fridge. It is forgiving and fun to make.
Another huge plus is that this dish falls perfectly into the category of Low Carb Meals. By swapping traditional pasta for squash, you get all that saucy goodness without the heavy feeling afterward. It is a smart way to sneak more vegetables into your diet without even trying.
Finally, this is one of the most family friendly Spaghetti Squash Recipes out there. The melted cheese and Italian spices make it taste just like a classic pasta bake. Even picky eaters who usually avoid squash will likely ask for seconds because the flavors are so familiar and comforting.
Ingredients
Here is everything you need to make this delicious casserole. These simple ingredients come together to create something truly special.
- 1 small to 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 ground black pepper
- 1 can (14.5 ounce) diced tomatoes with Italian spices, drained
- 3 cloves garlic, minced
- 1 teaspoon Italian seasonings (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 for garnish
Step By Step Instructions
Making this dish is easier than you might think. We will break it down so you know exactly what to do at every stage.
Step 1: Roast The Squash
Start by placing a rack in the center of your oven. Preheat the oven to 400 degrees F. This high heat is crucial for getting the squash tender without it becoming mushy. While the oven heats up, prep your squash.
Roast the spaghetti squash until it is tender all the way through. Once it is done, let it sit until it is cool enough to handle. You do not want to burn your fingers here. Use a fork to pull the squash strings out of the center. Transfer these strands to a large mixing bowl. You will see they look just like spaghetti, which is the magic of Spaghetti Squash Recipes.
Step 2: Make The Sauce
Now, reduce your oven temperature to 350 degrees F. While the oven cools down a bit, grab a large, deep skillet. Heat the olive oil over medium high heat. When the oil shimmers, add the turkey, diced onion, bell pepper, salt, and black pepper.
Cook this mixture for about 8 minutes. You want to break apart the meat as it cooks so there are no huge chunks. Keep going until the meat is browned and the vegetables are nice and tender. This base adds so much flavor to the final dish.
Next, stir in the drained tomatoes, minced garlic, Italian seasoning, and red pepper flakes. Let this simmer until most of the liquid from the tomatoes has cooked off. This usually takes about 4 minutes. Then, add the reserved squash strands into the skillet.
Cook and stir everything together for another 1 to 2 minutes. You want most of the remaining liquid to evaporate. If it looks too wet, increase the heat slightly. Finally, stir in 1/2 cup of the shredded cheese. It is okay if there is a little liquid left in the pan, but you do not want it swimming.
Step 3: Bake The Casserole
Lightly coat a deep 8×8 inch baking dish or a 2 quart casserole dish with nonstick spray. Use a slotted spoon to scoop the squash mixture into the pan. Spread it out in an even layer. If there is excess liquid in the skillet, just leave it behind. You want a moist casserole, not a soup.
Bake the dish uncovered for 20 minutes. The kitchen will start smelling amazing at this point. Remove it from the oven and sprinkle the remaining 1/2 cup of cheese over the top. Pop it back in the oven and bake for another 5 to 10 minutes until the cheese is melted and bubbly.
If you like a crispy top, place the casserole under the broiler for a few minutes to get it extra golden brown. Remove it from the oven and sprinkle with fresh parsley or basil. Let it rest for 5 minutes before serving so the juices can settle. Serve it hot and enjoy.
How To Store Leftovers
One of the best things about Spaghetti Squash Recipes is that they often taste even better the next day. This casserole holds up very well in the fridge. It is perfect for meal prep lunches.
To store, let the casserole cool completely. Transfer it to an airtight container. It will keep in the refrigerator for up to 3 or 4 days. When you are ready to eat, you can reheat individual portions in the microwave for a minute or two.
You can also freeze this dish. Place portions in freezer safe containers. It should last for about 3 months. To reheat from frozen, let it thaw in the fridge overnight before warming it up. Just note that squash can release a bit more water after freezing, so you might need to drain it slightly after reheating.
Tips
Working with squash can be tricky if you have never done it before. Here are a few tips to ensure your Spaghetti Squash Casserole turns out perfect every time.
First, be careful when cutting the raw squash. The skin is very tough. To make it safer, you can microwave the whole squash for 3 or 4 minutes to soften the skin before slicing it open. This makes it much easier to cut through without slipping.
Another tip is to manage the moisture. Squash naturally holds a lot of water. When you are cooking the squash in the skillet with the meat, do not rush the evaporation step. Cooking off that extra liquid ensures your casserole is rich and not watery.
If you want to boost the nutrition even more, feel free to add other veggies. Spinach or kale wilts down nicely into the mix. Mushrooms are also a great addition if you want an earthier flavor profile in your Healthy Dinner Recipes.
Lastly, grate your own cheese if you have the time. Pre shredded cheese often has anti caking agents that prevent it from melting smoothly. Freshly grated cheese gives you that gooey, luxurious texture that makes this dish feel so comforting.
Conclusion
This casserole proves that eating well does not mean sacrificing flavor. It is hearty, cheesy, and satisfying, yet it remains light enough to leave you feeling great. It truly stands out among other Spaghetti Squash Recipes for its simplicity and bold taste.
Whether you are strictly watching your carbs or just trying to eat more vegetables, this meal fits the bill. It is one of those Low Carb Meals that feels like a treat. Give it a try this week and see how easy it is to make a healthy dinner that the whole family enjoys.
FAQ
Can I Make This Recipe Dairy Free?
Yes, you can easily make this dairy free. Simply omit the cheese or use your favorite plant based cheese alternative. The turkey and veggie mixture is flavorful enough on its own, but a good vegan mozzarella melts nicely on top.
Is This Recipe Gluten Free?
Yes, this recipe is naturally without gluten. Just double check your spices and canned tomatoes to ensure they are certified gluten free if you have a severe allergy. It is a wonderful option for those avoiding wheat.
Can I Use Beef Instead of Turkey?
Absolutely. If you prefer red meat, lean ground beef works perfectly in this dish. It will give the casserole a richer flavor. You could also use ground chicken or even Italian sausage for a different twist on Spaghetti Squash Recipes.
How Do I Pick A Good Spaghetti Squash?
Look for a squash that feels heavy for its size. The skin should be hard and free of soft spots or cracks. A pale yellow color usually indicates it is ripe and ready to cook.
Spaghetti Squash Casserole
This savory Spaghetti Squash Casserole combines lean ground turkey, fresh veggies, and plenty of cheese for a low-carb meal that tastes like a hug in a bowl. It’s a no-fuss, family-friendly dinner that’s perfect for any weeknight.
Requirements
Ingredients
Instructions
- Preheat oven to 400°F. Roast spaghetti squash until tender. Let cool slightly, then use a fork to pull out the strands into a large mixing bowl.
- Reduce oven temperature to 350°F. Heat olive oil in a large skillet over medium-high heat. Add the turkey, onion, bell pepper, salt, and black pepper.
- Cook for about 8 minutes, breaking up the meat, until browned and vegetables are tender.
- Stir in the drained tomatoes, minced garlic, Italian seasoning, and red pepper flakes. Simmer for about 4 minutes until most liquid has cooked off.
- Add the squash strands to the skillet. Cook and stir for 1-2 minutes until most remaining liquid evaporates. Stir in 1/2 cup of the shredded cheese.
- Lightly coat an 8×8 inch baking dish or a 2 quart casserole dish with nonstick spray. Transfer the squash mixture to the dish, leaving any excess liquid behind.
- Bake uncovered for 20 minutes. Sprinkle the remaining 1/2 cup of cheese on top.
- Bake for another 5-10 minutes until the cheese is melted and bubbly. Optional: broil for a few minutes for a golden-brown top.
- Let rest for 5 minutes, garnish with fresh parsley or basil, and serve hot.
Notes
Be careful when cutting raw squash. To make it safer, microwave the whole squash for 3-4 minutes to soften the skin before slicing it open.
To prevent a watery casserole, make sure to cook off the excess liquid from the sauce and squash in the skillet before baking.
For the best melt, grate your own cheese. Pre-shredded cheese often has anti-caking agents that prevent it from melting as smoothly.
Nutrition
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