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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Stir in the marinara sauce and let the mixture simmer for 5-7 minutes. Remove from heat.

Step 7

Using a fork, scrape the roasted spaghetti squash into strands and transfer the strands to a large mixing bowl.

Step 8

Add the turkey marinara mixture to the squash and toss to combine. Adjust seasoning with additional salt and pepper to taste, if needed.

Step 9

Transfer the mixture to a 9x13-inch casserole dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

Step 10

Bake the casserole in the preheated oven at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and bubbly.

Step 11

Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh basil before serving.

Step 12

Serve warm and enjoy your Italian Turkey and Spaghetti Squash Casserole!

Nutrition Facts

Serving size	(2510.4g)

Amount per serving	% Daily Value*
Calories	2404.6

Total Fat 150.8g	0%
Saturated Fat 53.0g	0%
Polyunsaturated Fat 14.5g
Cholesterol 500.6mg	0%
Sodium 6446.4mg	0%
Total Carbohydrate 114.7g	0%
Dietary Fiber 23.7g	0%
Total Sugars 46.8g
Protein 155.5g	0%

Vitamin D 27.1IU	0%
Calcium 1974.5mg	0%
Iron 11.0mg	0%
Potassium 1789.1mg	0%

*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.

Source of Calories

Fat: 55.7%

Protein: 25.5%

Carbs: 18.8%