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. ❤️

a serving of ground turkey and spaghetti squash casserole on a plate with salad.

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!

aserving of spaghetti squash and turkey casserole on a plate with salad.

Ingredients

ingredeints: ground turkey, spinach, diced tomatoes, cream cheese, onion, cooked spaghetti squash,garlic, Italian seasoning, and cheese.

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.

cream cheese melting in the skillet of cooked turkey and diced tomato mixture.

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.

mixture in casserole dish and the top is sprinkled with shredded cheese.

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.

Cooked casserole showing bubbly edges and melted top layer of 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

📖 Recipe

spaghetti squash spinach and ground turkey casserole.

5 from 33 votes

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