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Spaghetti Squash Turkey Casserole

One-pan baked casserole, a light and healthy dinner option sure to leave you satisfied!


*Preheat oven to 400

-Cut spaghetti squash in half down the stem, scoop out seeds

-Lightly coat with olive oil, salt and pepper

-Place on baking sheet, cut side down, cook for 50 minutes

-Remove from oven, let cool, then using a fork shred the squash into spaghetti like strands

-Set aside, using a few paper towels underneath to absorb excess water

Yields: About 4 servings


- 1 spaghetti squash, cooked and stranded

- 1 yellow onion, diced

- 1 red bell pepper, diced

- 1 cup shredded mozzarella, divided into 2

- 1 package ground turkey

- 1 tablespoon extra virgin olive oil

- 1 cup crushed tomatoes

- 1 cup veggie of choice, chopped (asparagus, brussels sprouts, broccoli, etc)

- 1 tablespoon garlic, minced

- 1/8 cup hemp seeds (optional)

- basil, thyme, oregano, salt and pepper - to taste


*Preheat oven to 350F

1. Heat olive oil, cook turkey until browned over medium heat

2. Add onion, pepper and veggie of choice - cook about 5 minutes

3. Add tomato, garlic and spices - cook an additional 5 minutes

4. Add cooked spaghetti squash - cook another 5 minutes

5. Add half the shredded cheese, stirring well to combine

6. If using cast iron pan, transfer directly to the oven, cook for 20 minutes. If using a regular pan, prepare a deep baking dish and transfer ingredients before baking

7. Remove from oven, top with remaining cheese and hemp seeds if using

8. Switch oven to high broil, and cook about 5 minutes or until golden brown


With love,


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