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.
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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.
Why we love this ground turkey spaghetti squash casserole
- it’s made from 10 simple ingredients
- full of protein and veggies
- something the whole family will love – who doesn’t like ranch?!
- great for meal prep – makes a decent amount so we always have leftovers. It saves great too.
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
- Preheat the oven to 375 degrees Fahrenheit. Grease a large casserole dish (I used a 7×11).
- Cook your spaghetti squash by your preferred method.
- 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. Add turkey mixture, eggs, ranch, salt, and pepper, and mix until well combined, making sure the eggs are evenly distributed.
- 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!
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:
- 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.
- 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.
- 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.
Substitutions and additions
- olive oil – any kind of neutral oil will work.
- turkey – you can use any kind of ground meat you like. Ground chicken or ground beef would work.
- kale – spinach will work instead.
- spices – feel free to adjust or change up the spice ratio.
- eggs – you can use egg whites instead of eggs, which will add a little more protein and lower the fat. You will need to use one or the other though as they help bind the casserole together.
- ranch – feel free to change out the dressing to change out the flavor. Buffalo sauce, enchilada sauce, or your favorite kind of dressing should work great.
Here are some additions you can add:
- veggies – the more the merrier! Zucchini, peppers, or mushrooms would all work well.
- cheese – sprinkle the top with a little cheese if desired.
- jalapenos – for a little spice!
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!
Ground Turkey Spaghetti Squash Casserole
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!
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notes
- 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.
- 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.
-
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
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Wow my husband and I loved this recipe! I made some modifications mostly based on just what ingredients I had in the house:
Replaced ranch with Greek yogurt and an extra 1/2 tsp of all of the spices
Replaced kale with frozen broccoli which I steamed in the microwave
Sprinkled a little cheese on top
Absolutely delicious!
Oh, I love those modifications! Especially the cheese on top. Glad you enjoyed Sarah, thank you for trying!
This was so easy and delicious! I am even thinking of ways I can turn this into a breakfast casserole! I’m thinking breakfast sausage or bacon would be really good. I did put hot sauce on top because I love everything with an extra kick.
Haha, I love it! I think it would definitely work for breakfast and those additions sound great. Thanks for trying it Adrienne and glad you enjoyed!
OMG, crazy delicious! Thank you so much for sharing this recipe. So healthy and nutritious and again just crazy delicious and surprisingly easy. We are a big veggie family so this just hit the spot and was completely gone in one sitting. Question, do you have any thoughts or tried variations as a mix in? The ranch is crazy delicious which made me wonder if other flavors might work too as we’re using this recipe a lot? Thanks again!
Yay, so glad to hear that! And yes, any kind of dressing would work. Use it as a base and change it up!! Any veggies to add will work (just saute them up beforehand) and well as ground meat. Hope that helps!
Just made this using palmini and sausage, as that’s what I had on hand, but followed everything else exactly. Soooo good, quick and easy. Will definitely be a regular recipe in our household 🙂
Oh, I love that hearts of palm noodles work! Glad everyone enjoyed it – thanks Priscille!
Super quick and easy and was a huge hit with the bf. Will prob add crumbled bacon next time for some texture.
Oh, love the idea of adding bacon! Thanks for trying it Nicolle!
Great recipe but it would’ve been helpful if you used an 8×8 dish in your photos since this is what the recipe makes. I bought groceries for it assuming it would make a 9×13 but now wish I would’ve doubled it.
Hey Anne! So sorry about the typo! The dish I used is actually a 7×11, but any kind of dish will work. I think it will depend on how large your spaghetti squash is too. Hope that helps and sorry for the inconvenience!
This was delicious and super easy. I substituted a clove of garlic for the garlic powder, but otherwise, followed the recipe exactly as written. Preparing the spaghetti squash was the most time consuming part which really wasn’t! I did that part earlier in the day so when I went to make it at night it was super easy to throw together. I baked the casserole for 50 min while we went outside for a moonlight walk (dark here at 5pm now!). Thanks for posting. Great informal dish to serve for company.
Oh I love that you multitasked and prepared things earlier in the day. Definitely makes the process easier! Glad you enjoyed it and thanks for trying Daisy!
This was absolutely delicious! However, the prep time took way longer than 5 minutes. Took me about an hour, however worth it.
Hey Brittany! Glad you enjoyed the recipe and thanks for trying! I had the prep time down as 5 minutes just to cut the spaghetti squash. Then the rest of the time is the cook time as the squash is cooking and you can prepare the turkey mixture while it cooks. I hope that helps!
Can this be doubled and done in 13×9 dish? Planning to add mushrooms and diced red bell peppers too
Oh, I love that idea! It should work fine to be doubled – you will probably just have to bake a little longer. Hope you enjoy!