Spaghetti Squash Casserole
Transform your weeknight dinner game with this flavorful and healthy Spaghetti Squash Casserole! This comforting dish features roasted spaghetti squash as a low-carb alternative to pasta, layered with a hearty meat sauce made from ground turkey or beef, savory crushed tomatoes, garlic, and aromatic herbs like oregano and basil. Topped with a generous blanket of melted mozzarella and Parmesan cheeses, this casserole bakes to bubbly perfection in just over an hour, making it a family favorite packed with flavor and nutrition. Ideal for meal prep or feeding a crowd, this gluten-free dinner option combines wholesome ingredients with easy prep for a satisfying yet guilt-free comfort food experience. Perfect for those seeking low-carb casseroles and healthy dinner recipes.
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 1 pound ground turkey or ground beef
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
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 remove the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle 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 easily shredded with a fork.
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 until softened.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Add the ground turkey or beef to the skillet, breaking it up into small pieces with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes.
Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Reduce the heat to low and simmer the sauce for 10-15 minutes.
Once the spaghetti squash is cooked, use a fork to scrape the flesh into long, noodle-like strands. Transfer the squash strands to a large mixing bowl.
Add the meat sauce to the bowl with the spaghetti squash and mix until well combined.
Lightly grease a 9x13-inch casserole dish and spread the spaghetti squash mixture evenly in the dish.
Top the mixture with shredded mozzarella cheese and grated Parmesan cheese.
Return the casserole dish to the oven and bake 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 chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 22.7 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1405 mg | 30% | |
*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.
