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This Spaghetti Squash Casserole With Ground Turkey is a lighter, cozy weeknight bake that still delivers comfort-food satisfaction. It layers tender, fork-shredded spaghetti squash with seasoned ground turkey, marinara, and melted cheese for a bake that’s low on carbs but big on flavor. After testing this several times, I learned how small technique tweaks—like drying the squash well—make the texture sing, similar to how I sometimes adapt a classic summer squash casserole with Ritz crackers for extra crunch.

Why Make This Recipe

It’s flavorful and family-friendly: savory turkey, tangy tomato, and gooey cheese please picky eaters.
Better-for-you swap: spaghetti squash replaces pasta for fewer carbs and more vitamins.
One-dish convenience: assemble in a baking dish, bake, and you have an easy cleanup meal.
Meal-prep winner: leftovers reheat well and can be portioned for lunches.
Personal insight: I love this recipe because it gives the cozy feel of a casserole without weighing you down after dinner.

Recipe Overview

Prep time: 20 minutes active (plus 40–50 minutes to roast squash)
Cook time: 25–30 minutes (to brown meat and finish casserole)
Total time: about 1 hour 20 minutes
Servings: 6 (about 1 generous cup per serving)
Difficulty: Easy–Medium (requires roasting and a quick stovetop sauté)
Method: Roast the spaghetti squash, sauté ground turkey with aromatics, combine with sauce and cheese, then bake until bubbly. For a different cheesy take, see my notes on cheesy spaghetti squash with spinach as inspiration.

My Experience Making This Recipe

I tested this casserole three times, tweaking salt and seasoning levels each round to balance the turkey’s mild flavor with bright tomato notes. The biggest discovery was that squeezing excess moisture from the shredded squash prevents a watery bake and gives the dish a denser, casserole-like texture.

How to Make Spaghetti Squash Casserole With Ground Turkey

Roast a 2–3 lb spaghetti squash at 400°F for 40–50 minutes until tender, then shred with a fork and let it cool slightly. Brown 1 lb ground turkey in a skillet with 1 medium onion, 3 cloves garlic, 1 tsp dried oregano, and 1/2 tsp crushed red pepper; cook until the internal temperature reaches 165°F. Stir in 2 cups marinara, 1/2 cup grated Parmesan, and 1 cup shredded mozzarella; fold in the drained squash, season to taste, transfer to a 9×13-inch baking dish, top with extra cheese, and bake at 375°F for 20–25 minutes until bubbly and golden.

Expert Tips for Success

Dry the squash: After shredding, press the squash in a clean kitchen towel or use a fine-mesh strainer to remove excess liquid and prevent a soggy casserole.
Season the turkey well: Ground turkey is lean and can taste flat—season with salt early and finish with a splash of acid (1 tsp red wine vinegar or lemon juice) to brighten flavors. Also, cooking tips for ground turkey are similar to those in this baked ground turkey meatballs recipe.
Use a hot skillet: Browning the turkey at medium-high heat develops savory browned bits (Maillard reaction) that add depth to the casserole.
Choose the right cheese: A blend of low-moisture mozzarella and aged Parmesan gives stretch and umami without excess moisture.
Equipment: Roast squash on a rimmed baking sheet and finish the casserole in a 9×13-inch baking dish for even baking.

How to Serve Spaghetti Squash Casserole With Ground Turkey

Pair with a crisp green salad and a bright vinaigrette to cut the dish’s richness.
Serve with roasted or steamed green vegetables like broccoli or green beans for color and fiber.
Garnish with fresh basil and a dusting of grated Parmesan before slicing to enhance presentation.
This casserole works well for casual family dinners, potlucks (bake in a foil pan), or a cozy weekend supper.

Storage and Reheating Guide

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freeze individual portions in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating. Reheat covered in a 350°F oven for 15–20 minutes for even warming, or microwave single servings for 2–3 minutes, stirring halfway, and finish briefly under the broiler if you want a crisp cheese top.

Recipe Variations

Gluten-free: The basic recipe is naturally gluten-free—just confirm your marinara has no hidden gluten-containing thickeners.
Dairy-free: Use dairy-free shredded mozzarella and nutritional yeast in place of Parmesan; bake covered to retain moisture.
Vegetarian: Swap ground turkey for sautéed lentils or a chopped mushroom and walnut mix for a meatless casserole.
Heartier, pasta-style: For a meat-and-pasta twist, try substituting cooked penne and follow flavor cues from this baked penne with ground beef to adapt sauce ratios.

Nutritional Highlights

High in vitamins A and C, and provides a good dose of fiber from the spaghetti squash.
Lower in carbs compared to traditional pasta casseroles and a good source of lean protein from ground turkey.
Allergen notes: contains dairy (cheese); to make nut- or soy-free, check ingredient labels and choose appropriate substitutes. Aim for 1 cup servings to manage portion sizes and calories.

Troubleshooting Common Issues

Watery casserole: Most often caused by excess squash moisture—squeeze the shredded squash well and avoid watery store-bought sauces.
Dry turkey: Ground turkey can dry out if overcooked; remove from heat as soon as it reaches 165°F and add sauce to keep it moist.
Undercooked squash strings: If stringy pieces are still firm after roasting, return halves to the oven cut-side down for another 10–15 minutes at 400°F.

Frequently Asked Questions

Q: Can I prepare this casserole ahead of time?
A: Yes—assemble the casserole uncooked, cover tightly, and refrigerate for up to 24 hours before baking; add 5–10 minutes to baking time if starting cold. For longer storage, freeze assembled (not baked) for up to 1 month, then thaw in the fridge before baking.

Q: Can I use pre-shredded spaghetti squash or canned squash?
A: Fresh is best for texture. If using pre-shredded or canned squash, make sure to drain and pat it very dry to avoid a watery bake, and adjust seasoning since canned products may be less flavorful.

Q: Is ground turkey the only meat that works?
A: No—ground beef, pork, chicken, or a combination work well. Adjust fat level and seasoning; leaner meats may need a tablespoon of olive oil when browning to develop flavor.

Q: How do I get a golden top without drying out the casserole?
A: Bake covered for most of the time, then remove the cover for the last 8–10 minutes at 375°F to let the cheese brown. You can also broil for 1–2 minutes while watching closely to finish the top.