Easy Spaghetti Squash Casserole
Transform your family dinner routine with this Easy Spaghetti Squash Casserole—an irresistible, healthy twist on comfort food that’s perfect for busy weeknights! This gluten-free dish combines roasted spaghetti squash with a rich and hearty ground turkey marinara, seasoned with Italian herbs and a touch of red pepper flakes for subtle heat. Topped with gooey melted mozzarella and savory Parmesan, this casserole delivers all the flavors of classic lasagna without the carbs. Ready in just over an hour, this recipe is simple to prepare and packs wholesome, nutrient-rich ingredients into every bite. Garnish with fresh basil for a pop of color and serve it warm to wow your table with a keto-friendly casserole that everyone will love. Easy, healthy, and oh-so-satisfying—this spaghetti squash casserole will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with a pinch of salt and pepper.
Place the squash halves cut side down on the prepared baking sheet and roast for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork. Remove from the oven and let cool slightly.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
Add the ground turkey to the skillet and cook, breaking it apart with a spatula, until browned and fully cooked (about 6-7 minutes).
Stir in the marinara sauce, Italian seasoning, red pepper flakes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Let the mixture simmer for 5 minutes, then remove from heat.
Using a fork, scrape out the spaghetti squash strands and transfer them to a large mixing bowl.
Add the turkey marinara mixture to the bowl with the spaghetti squash strands and mix until well combined.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
Sprinkle the shredded mozzarella and grated Parmesan cheeses over the top.
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh basil if desired, then serve warm.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 6387 mg | 278% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 43.9 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1618 mg | 124% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1613 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
