Description

Ground Turkey Spaghetti Squash Casserole is a cosy, cheesy, low-carb dinner that combines roasted spaghetti squash with a creamy ground turkey sauce, all baked under a golden, bubbly cheese and breadcrumb topping. It’s hearty yet lighter than traditional pasta bakes—perfect for busy weeknights, meal prep, or family dinners when you crave comfort food without the heaviness.

Ingredients

Scale

For the casserole:

3 lbs spaghetti squash
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 tsp oil (for frying)
1 lb ground turkey
11 oz cream of mushroom condensed soup
1 cup low sodium tomato sauce
1 tbsp cornstarch
1 cup shredded Tex Mex cheese
½ cup panko breadcrumbs or whole wheat breadcrumbs

For the topping:

2 tbsp melted butter or coconut oil
½ cup shredded Tex-Mex cheese
½ cup panko breadcrumbs or whole wheat breadcrumbs

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Instructions

Bake the squash: Preheat oven to 375°F (190°C). Halve squash, scoop seeds, prick with a fork, and place cut-side down on a baking sheet. Bake 30 minutes, let cool, then scrape strands with a fork into a bowl.
Cook the base: In a skillet, sauté garlic and onion in oil for 4 minutes. Add ground turkey and cook until browned, about 7 minutes. Stir in mushroom soup, tomato sauce, and cornstarch. Simmer 5 minutes until thickened.
Combine: Stir cheese into turkey mixture, then add to spaghetti squash strands with breadcrumbs. Mix gently.
Assemble topping: Mix melted butter, cheese, and breadcrumbs in a small bowl.
Bake it up: Spread the squash-turkey mixture into a greased 9×13-inch dish. Sprinkle topping evenly. Bake at 350°F (175°C) for 35 minutes, then broil 5 minutes until golden and bubbly.
Cool & serve: Let rest 15 minutes before slicing into 8 servings.

Notes

Bake squash until tender for the best pasta-like strands.

Panko gives a crispier topping, whole wheat breadcrumbs add nuttiness.

Add spinach, mushrooms, or zucchini for extra veggies.

Make ahead: Assemble casserole, refrigerate overnight, then bake before serving.

Freezer-friendly: Assemble unbaked, freeze, thaw overnight, then bake.

Prep Time: 20 minutes
Cook Time: 70 minutes (including squash roasting + baking)
Category: Main Course / Casserole
Method: Baking
Cuisine: American