Spaghetti Squash Ground Turkey Bake

Spaghetti Squash Bake

One our favorite comfort food recipes is my version of The Pioneer Woman’s Noodle Bake. This time, I made this healthy casserole even healthier by switching out the noodles with spaghetti squash. It’s just as hearty and flavorful as the pasta version, but with a fraction of the calories!

Spaghetti Squash Ground Turkey Bake

Spaghetti Squash Bake
Container count per serving: 1 1/2 red, 1/4 purple, 1 blue, 1 green (Depending on the size of the squash. A medium squash should produce 4-5 cups of “spaghetti”.)


  • 1-1/4 pounds ground turkey
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon sea salt
  • 1 teaspoon garlic powder, divided
  • 2/3 cup grated Parmesan cheese
  • freshly ground black pepper
  • 2 tsp. Worcestershire sauce
  • 1 medium spaghetti squash
  • 1/2 cup plain Greek yogurt
  • 1-1/4 cup small curd cottage cheese
  • 1 cup 2% shredded cheddar cheese


  1. Preheat oven to 400 degrees.
  2. Slice spaghetti squash in half length-wise, then scoop out seeds. Place on a baking sheet skin-side down and spray inside with cooking spray. Bake for 30 minutes, then let cool completely. Use a fork to scrape the insides and create “spaghetti”. Scrape all the insides into a bowl and set aside.
  3. Brown ground turkey in a large skillet. Drain fat, then add 1/2 tsp. of the garlic powder, Worcestershire sauce, salt and plenty of freshly ground black pepper. Stir in tomato sauce, then simmer while you prepare the other ingredients.
  4. In a food processor or blender, combine Greek yogurt, cottage cheese, Parmesan cheese, and remaining 1/2 tsp. of garlic powder and blend til smooth. Add plenty of freshly ground black pepper. Add to spaghetti squash noodles and mix together.
  5. Bring down the oven temperature to 350. To assemble the casserole, add half of the squash mixture to a baking dish. Top with the meat mixture. Add the rest of the squash mixture and then top with the cheese.
  6. Bake for 20 minutes, or until all cheese is melted.


20 Comments on “Spaghetti Squash Ground Turkey Bake

  1. Heather, you’re right, I miscalculated the blue containers! So sorry about that! It would actually be about 1 blue per serving, since a blue container is equal to 1/3 cup. Thanks for catching that, and I apologize for the error. I’ve updated the correct container count on the recipe.


  2. I’m a little confused about the servings. Wouldn’t it be 1 full blue just for the cheddar cheese? (1 cup divided into 4 servings). Or did I miss something? 🤔


  3. Fresh would be best! You can grab a wedge of parmesan for $5 or so and just use a cheese grater to grate what you need at a time. It’s healthier (no preservatives) and tastes so much better, too.


  4. Since this is a 21 Day Fix recipe when you say grated Parmesan Cheese, do you mean like Kraft in the container or fresh shredded/grated


  5. The cottage cheese gives it some bulk, similar to the ricotta cheese layer in lasagna. In fact, ricotta would be a perfect substitute if you have it. If not, you can try omitting it, but just know it will taste less cheesy so you might have to add more parmesan. Good luck!


  6. how important is it to add the cottage cheese? I have all the ingredients at home but that. is there something else i can use or can i just omit it?


  7. Linda, If after you bake the spaghetti squash and scrape the insides to make the “spaghetti”, definitely check for extra water and drain it before assembling the casserole. If you’d like, you can toss the spaghetti in some flour so it will absorb any excess moisture while the casserole is baking. To make sure it sets up all the way, try letting it cool for 20 minutes or so. I hope that helps, and I’m so glad you enjoyed it!


  8. I had a problem with the setting up of the casserole. It wasn’t bad but a little too much liquid. Should I have gotten all the water or moisture off the squash before adding the cheese to it. I think there was a little juice accumulated. However, with that being said, even though it didn’t set up all the way, it was sooo soooo good. Everyone loved it. I will def be making this again. Thank you


  9. LOVED this!!! Had leftovers for lunch today. Quick question, I am very new to the 21 Day Fix. Where is the purple coming from?


  10. Shanda, the recipe makes 4 servings, so if you cut the casserole into 4 equal slices, you’ll have your serving sizes. 🙂


  11. Since doing the 21 day fix this is my families favorite recipe using spaghetti squash♡ so tastey!! Love the alfredo like sauce..very versatile to use with other recipes..trying it with shrimp next. I did add 3 Yellows of whole grain pasta to it just mix it in to help hide spaghetti squash taste for my kids..delicious all her recipes cantvwaitvto make the chocolate fix approved donuts and new chocolate peanut butter pancakes!!keep the amazing recipes coming:)


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