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

Serves 4
Container count per serving: 1 1/2 red, 1/4 purple, 1/2 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.

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