Do you love the low carb properties of spaghetti squash but are running out of ideas for how to use it? This casserole with ground turkey and spinach gives spaghetti squash new life!
When you add shredded spaghetti squash to this casserole and cook it in the cheesy sauce, it gets much softer than usual and seems to almost dissolve into the sauce.
So it’s providing the low carb bulk and fiber you want from spaghetti squash, but doesn’t have that somewhat gritty “chew” the strands can sometimes have. When every bite is delicious, it’s a real bonus. ❤️
Why I love this casserole
The flavors are familiar, but with a twist. It’s like all the best parts of the casserole got an upgrade:
- Ground turkey instead of beef
- Spaghetti squash instead of pasta
- Spinach instead of frozen vegetables
- Cream cheese and canned tomatoes instead of cream of whatever soup.
The flavors and textures in this casserole just melt together, making every bite a delight!
How to make this Spaghetti Squash Casserole
To start, heat a little oil in a large skillet on medium heat and add ground turkey and chopped onion. Stir and break up the meat while it cooks, until all the meat is browned.
Add a little minced garlic and let that cook for about 30 seconds, just to get that raw taste out.
Then add a can of diced tomatoes, including the juice, plus 4 ounces (half a block) of cream cheese.
Stir this while it is warming, until melted. Stir in a little Italian seasoning plus some cooked and shredded spaghetti squash. Once this is combined, remove the skillet from the heat.
Now stir in a bag (5 ounces) of chopped spinach and a cup of shredded cheese. I use the pre-shredded Italian “blend”, but feel free to use your own mix if you’d like. With the Italian-ish flavors in this casserole, stick with cheeses like Parmesan, mozzarella, provolone, and Romano.
Transfer your casserole mixture into a baking dish (spray it first with cooking spray to minimize stuck on food). Sprinkle the top with more of the shredded cheese. An 8 ounce package contains 2 cups, I use half for the mixture and then the other half to put on top.
Cover the casserole and bake for 30-40 minutes at 350F. The casserole will be hot and bubbly, smothered with a delightful layer of melted cheese.
Sula’s Tips for Casserole Success
Like most casseroles, this one has leeway in some of the quantities. Two to three cups of spaghetti squash, for example. I’ve found that sometimes I use all the shredded squash when I cook a very small (2 pound-ish) squash, and only about half when it is over 3 pounds to start. Just use your best judgement for this.
For tips on how to cook the squash, I have roasted and grilled spaghetti squash - either works!
You can easily use frozen spinach in place of fresh if you wish. Just thaw it out and drain/squeeze it the best you can so you’re not adding too much liquid to the casserole.
You can of course swap out the turkey for ground chicken.
If you don’t want to use a full cup of cheese for the topping, just sprinkle a little less. I understand it’s not the same for everyone, but in my world there’s no such thing as too much cheese!
More Dinner Ideas for You
Spaghetti Squash Casserole with Ground Turkey & Spinach
- 1 small yellow onion chopped
- 1 pound ground turkey
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ teaspoon Italian seasoning
- 14 ounce can diced tomatoes
- 4 ounces cream cheese
- 5 ounces baby spinach rough chopped
- 2 cups 6-cheese Italian blend divided
- 2-3 cups cooked spaghetti squash shredded
- Preheat oven to 350F and lightly spray a 2 ½ to 3-quart baking dish with cooking spray.
- Heat the olive oil in a large skillet on medium heat. Add the ground turkey and onion. Cook and stir, breaking up the meat as it cooks. When the turkey is fully browned, add the minced garlic and stir for 30 seconds.
- Add the can of diced tomatoes, including the liquid. Add the cream cheese. Heat and stir to melt the cream cheese.
- When cream cheese is fully melted, add the Italian seasoning and the spaghetti squash and stir to combine. Turn off the heat.
- Add 1 cup of the cheese plus the chopped spinach and stir.
- Transfer the casserole mixture to the prepared baking dish. Top with the remaining 1 cup of shredded cheese.
- Cover and bake for 30 to 40 minutes, until hot and bubbly.
- Let the casserole set for 5 to 10 minutes, then serve.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
This was fabulous! I only had regular mozzarella and it was delicious! We loved the meatiness, and I loved that the kids ate veggies!
Mozzarella is the perfect cheese for this casserole!
Loved the addition of the cream cheese and spinach. My new healthy go-to substitute for spaghetti!
I love substituting pasta with spaghetti squash. Lowers your processed carbs and increases veggies all at the same time!
I love your spaghetti squash casserole recipe! It was super easy to make and I was able to use some of the spaghetti squash from my garden which was a bonus!
I love it when I can find new uses for spaghetti squash!