Ground Turkey Spaghetti Squash Casserole

4.52 from 60 votes

Ground Turkey Spaghetti Squash Casserole

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.

Course Main Course

Cuisine American

Keyword Ground Turkey Spaghetti Squash, Healthy Ground Turkey Casserole, Spaghetti Squash Casserole

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 263kcal

Author Kelly Nardo

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 7x11).
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:

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

Nutrition