Ground Turkey Spaghetti Squash Casserole

It’s casserole time of year! I didn’t grow up eating casseroles, but now I love them. I mean what is there not to like about meat, veggies, sauce, and a binder all baked together?! And this ground turkey spaghetti squash casserole does exactly that.

We are using ground turkey, spaghetti squash, kale, onions, and ranch dressing and using eggs as a binder. It’s hearty and comforting, while still being healthy, making a great meal for the whole family.

From start to finish, it comes together in about 90 minutes, but if you bake the spaghetti squash ahead of time, it will a bunch of time and make an easy weeknight dinner. Or you can make it for meal prep and reheat it throughout the week.

Is spaghetti squash healthy?

Spaghetti squash is a great addition to one’s diet. It is a winter squash full of vitamins, minerals, and fiber with one cup having 42 calories and 10 grams of carbs. Spaghetti squash is also super versatile and can be used in different ways such as a simple side dish, in casseroles, or as a substitute for noodles or pasta.

What does spaghetti squash taste like?

While spaghetti squash is a great substitute for pasta, it doesn’t taste like spaghetti. It has a slight sweetness and nuttiness to it, but is pretty mild and can go with so many flavors, making it a great healthy substitute for pasta.

Is spaghetti squash low in carbohydrates?

Yes, spaghetti squash can be a great low-carb alternative to pasta. It is packed with vitamins, minerals, and fiber with one cup (155 grams) having 42 calories and 10 grams of carbs. On the other hand, pasta has 221 calories and 43 grams per cup (140 grams).

Ground turkey spaghetti squash casserole ingredients

• spaghetti squash
• olive oil
• onion
• ground turkey
• kale
• garlic powder
• onion powder
• dried parsley
• dried dill
• eggs
• ranch dressing – I like brands like Tessemae’s or Chosen Foods for high-quality ingredients.
• salt and pepper

How to make ground turkey spaghetti squash casserole

1. Preheat the oven to 375 degrees Fahrenheit. Grease a large casserole dish (I used a 7×11).
2. Cook your spaghetti squash by your preferred method.
3. Make your turkey mixture. When you have about 15 minutes left on the spaghetti squash, start to make the turkey and veggie mixture. Heat a large skillet over medium-low heat, add oil, and let it get hot. Add onion and salt and pepper and cook for 2-3 minutes until softened. Add turkey and break it up with the back of a spoon. Cook for 3-5 minutes until slightly browned. Add chopped kale and cook for another 2-3 minutes until wilted and everything is cooked through. Stir in garlic powder, onion powder, dried parsley, dried dill, and salt and pepper to taste.
4. Assemble casserole. When the spaghetti squash is done, thread it with a fork and add it to your greased pan. Add turkey mixture, eggs, ranch, salt, and pepper, and mix until well combined, making sure the eggs are evenly distributed.
5. Bake for 40-45 minutes until the mixture is set and crispy around the edges. Let cool for 5 minutes to set and cut into 6 equal-sized pieces.
6. Enjoy! Top with optional toppings and enjoy!

How to cook spaghetti squash

There are a few ways to bake spaghetti squash depending on the time you have the kitchen appliances you have. Here are my top ways:

1. oven – preheat oven to 375 degrees. Using a sharp knife, cut the squash in half length or width-wise. Lengthwise is more common, but if you cut it width-wise, you will get longer strands of spaghetti (good if you are using it as spaghetti). To the flesh, rub a little oil and sprinkle with salt and pepper. Place it face down on a lined baking sheet. Roast for 40-45 minutes until tender and the skin gives.
2. instant pot/pressure cooker – add about 1-2 cups of water to your Instant Pot with the steamer insert. Cut in half width-wise, place squash in your pressure cooker, and cook on high pressure for 10 minutes. I’ve also heard you can cook it without cutting it in half, but I haven’t tried it that way.
3. microwave – I haven’t tried this, but you can check out this post. All you need to do is cut it in half, place cut-side down in a glass baking dish, fill that dish with about an inch of water, and microwave for 10 minutes until cooked.

Meal prep ground turkey spaghetti squash casserole

Ground turkey casserole is a great meal to prep ahead of time or meal prep for the week! There are a few different ways you can meal prep it:

• partial prep option #1 – make the spaghetti squash ahead of time and store it in the fridge. On the day of, make the turkey and veggie mixture, mix with the already cooked spaghetti squash and remaining ingredients, and bake.
• partial prep option #2 – make the spaghetti squash and the meat and veggie mixture and store them separately in the fridge. Then, when you are ready to assemble, add them to your large baking dish with the eggs and ranch, mix, and bake.
• full prep – bake it and store it in the fridge for a quick meal during the week.

Storage and reheating

• refrigerator – store it in an airtight container for up to 4-5 days.
• freezer – this recipe would be perfect to freeze. You can either freeze the whole recipe in a large container or individual servings. It should last up to 3 months in the freezer. When ready to eat, let defrost in the fridge or on the counter. Either bake it to warm through (if whole) or if you have an individual piece, you can bake or microwave it.
• reheating – reheat it in the microwave or a skillet until warmed through.

More healthy casserole recipes

• chicken fajita casserole
• beef taco casserole (paleo/whole30)
• chili spaghetti squash casserole
• sweet potato breakfast casserole
• chicken taco casserole

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!

4.49 from 56 votes

Ground Turkey Spaghetti Squash Casserole

Author: Kelly Nardo

A comforting and hearty recipe, this ground turkey spaghetti squash casserole combines lean ground turkey, veggies, and ranch dressing and is baked until crispy and golden brown. It's made from 10 simple ingredients and is great for meal prep. Gluten-free, dairy-free, paleo, and Whole30.

Print Recipe Pin Recipe

Course: Main Course

Calories: 263kcal

Protein: 19.1g

Carbs: 12.9g

Fat: 16g

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 6 servings

ingredients

• 1 small spaghetti squash (1066 grams raw – you will get about 5 cups/800 grams of spaghetti once cooked)
• 1/2 tablespoon olive oil
• 1 cup diced onion (120 grams)
• 1 pound lean ground turkey (I used 93/7)
• 3 cups packed kale, chopped (120 grams)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 3 large eggs
• 1/4 cup + 2 tablespoons ranch dressing (homemade or store-bought)
• salt and pepper, to taste
• optional toppings: ranch, parsley, avocado, hot sauce…

instructions

• Preheat oven to 375 degrees Fahrenheit. Grease a large casserole/baking dish (I used a 7×11).
• Cook your spaghetti squash by your preferred method (oven, instant pot, or microwave). See the notes below for each method. You can also do this in advance and store it in the fridge to save time.
• Make your turkey mixture. When you have about 15 minutes left on the spaghetti squash, start to make the turkey and veggie mixture. Heat a large skillet over medium-low heat, add oil, and let it get hot. Add onion and salt and pepper and cook for 2-3 minutes until softened. Add turkey and break it up with the back of a spoon. Cook for 3-5 minutes until slightly browned. Add chopped kale and cook for another 2-3 minutes until wilted and everything is cooked through. Stir in garlic powder, onion powder, dried parsley, dried dill, and salt and pepper to taste.
• Assemble casserole. When the spaghetti squash is done, thread it with a fork and add it to your greased pan. You should have about 5 cups of cooked spaghetti squash. Add turkey mixture, eggs, ranch, salt, and pepper, and mix until well combined, making sure the eggs are evenly distributed. If it is easier, you can mix everything up in a large bowl, but I like to save an extra dish to wash.
• Bake for 40-45 minutes until the mixture is set and crispy around the edges. Let cool for 5 minutes to set and cut into 6 equal-sized pieces.
• Enjoy! Top with optional toppings and enjoy!

notes

How to cook spaghetti squash:

1. oven – preheat oven to 375 degrees. Using a sharp knife, cut the squash in half length or width-wise. Lengthwise is more common, but if you cut it width-wise, you will get longer strands of spaghetti (good if you are using it as spaghetti). To the flesh, rub a little oil and sprinkle with salt and pepper. Place it face down on a lined baking sheet. Roast for 40-45 minutes until tender and the skin gives.
2. instant pot – add about 1-2 cups of water to your Instant Pot with the steamer insert. Cut in half width-wise, place squash in your Instant Pot, and cook on high pressure for 10 minutes. I’ve also heard you can cook it without cutting it in half, but I haven’t tried it that way.
3. microwave – I haven’t tried this, but you can check out this post. All you need to do is cut it in half, place cut-side down in a glass baking dish, fill that dish with about an inch of water, and microwave for 10 minutes until cooked.

Nutrition breakdown will depend on what kind of ranch dressing you use.

nutrition

Nutrition Facts

Ground Turkey Spaghetti Squash Casserole

Amount Per Serving (1 piece (1/6 of recipe))

Calories 263 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3.7g23%

Polyunsaturated Fat 3.6g

Monounsaturated Fat 7.4g

Cholesterol 154mg51%

Sodium 565mg25%

Potassium 468mg13%

Carbohydrates 12.9g4%

Fiber 3.1g13%

Sugar 4.6g5%

Protein 19.1g38%

Vitamin A 1314IU26%

Vitamin C 25mg30%

Calcium 119mg12%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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