Italian Turkey and Spaghetti Squash Casserole
Get ready to savor the comforting flavors of this Italian Turkey and Spaghetti Squash Casserole—a low-carb twist on classic baked pasta dishes! Tender roasted spaghetti squash is transformed into spaghetti-like strands and layered with a hearty, protein-packed turkey marinara sauce. Seasoned with aromatic Italian herbs, a pinch of red pepper flakes, and topped with gooey mozzarella and Parmesan cheese, this casserole delivers big Italian flavor without the carb-heavy pasta. Simple to prepare and baked to golden perfection, it’s a wholesome, gluten-free dinner option that’s perfect for family meals or meal prep. Garnished with fresh basil, this dish is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 2 cups marinara sauce
- 1.5 cups, shredded mozzarella cheese
- 0.5 cups, grated Parmesan cheese
- 2 tablespoons, chopped fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil and season with a pinch of salt and black pepper. Place the squash halves cut side down on the prepared baking sheet.
Roast the spaghetti squash in the oven for 35-40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork. Remove from the oven and let cool slightly.
While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground turkey to the skillet and cook until no longer pink, breaking it up into small pieces with a wooden spoon. Season with Italian seasoning, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper.
Stir in the marinara sauce and let the mixture simmer for 5-7 minutes. Remove from heat.
Using a fork, scrape the roasted spaghetti squash into strands and transfer the strands to a large mixing bowl.
Add the turkey marinara mixture to the squash and toss to combine. Adjust seasoning with additional salt and pepper to taste, if needed.
Transfer the mixture to a 9x13-inch casserole dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Bake the casserole in the preheated oven at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh basil before serving.
Serve warm and enjoy your Italian Turkey and Spaghetti Squash Casserole!
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 19.5 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 376 mg | 29% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 832 mg | 18% | |
*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.
