Spaghetti Squash Casserole



First let me apologize for being M.I.A for awhile.  I have been fighting a nasty infection for a few weeks that has me completely worn out.  That, on top of the holidays and life here has been crazy!  I’m somewhat back though and have a yummy recipe to share with you!  Spaghetti Squash Casserole!  So good and comforting and my children devoured it!  Spaghetti squash mixed with cream of homemade mushroom soup and tomato sauce, cheese and ground turkey, then topped with a crunchy whole wheat Panko breadcrumb topping and baked until bubbly and golden. Yum!

You can totally make this using whole grain spaghetti instead of spaghetti squash but since my family actually eats the squash, I choose to go healthier with it.  I find the best way to bake spaghetti squash is for 30 minutes at 375 degrees F oven. When you take it out it might appear under cooked and not separating easily into strands, but it will finish cooking while cooling down. Do not overcook the squash otherwise it will release a lot of water in the baking process. We want it to be crunchy, not a soggy mess.


I also make my own cream of mushroom soup (so easy and tastes 1000x’s better) and tomato sauce but you can use canned or jarred.  The choice is yours.


I used store brought Panko breadcrumbs because I am a push over for a crunchy topping and I can never match the crunchiness of panko breadcrumbs when I try to make them homemade. Feel free to use homemade whole wheat regular breadcrumbs instead. Whole wheat breadcrumbs can sometimes be hard to find, so I often make my own by baking left over whole wheat bread in the oven and then pulsing in the food processor for a couple seconds.


Throw almost everything in a bowl and stir, then dump it in a casserole dish and add the crunchiness and you’re done!  Prep is easy, it’s the that takes baking that takes the longest.  It’s completely worth it though!


Serving Size: 1 Slice

Spaghetti Squash Casserole

15 minPrep Time:

1 hrCook Time:

1 hr, 15 Total Time:

Save RecipeSave Recipe


  • 3 lb spaghetti squash*
  • 2 garlic cloves, finely chopped
  • 1 medium onion, chopped
  • 1 tsp olive oil, extra virgin
  • 1 lb ground turkey, extra lean
  • 1 can (11 oz) organic cream of mushroom soup or homemade version (see link above)
  • 1 cup tomato sauce
  • 1 tbsp cornstarch
  • 1 cup (4 oz) low fat Cheddar cheese, shredded
  • 1/2 cup Panko or whole wheat breadcrumbs
  • Topping:
  • 2 tbsp coconut oil, melted
  • 1/2 cup (2 oz) low fat Cheddar Cheese, shredded
  • 1/2 cup Panko or whole wheat breadcrumbs


  1. Preheat oven to 375 F degrees.
  2. Cut squash in half lengthwise and spoon the seeds out. Punch randomly with a fork, place cut side down on a baking sheet lined with parchment paper or a silicone baking mat.
  3. Bake for 30 minutes. Remove from the oven, let it cool and separate into strands with a fork.
  4. Place in a large bowl and set aside.
  5. While squash is baking, preheat large non-stick skillet on low heat and add olive oil.
  6. Add garlic and onion, saute until translucent or for 4 minutes, stirring occasionally.
  7. Add turkey and cook for another 7 minutes, breaking into pieces with spatula.
  8. Add mushroom soup, tomato sauce and cornstarch, stir and bring to a boil by raising heat to medium.
  9. Reduce heat to low and simmer for 5 minutes or until mixture has thickened a bit.
  10. Remove from heat, add cheese, stir and transfer to the bowl with spaghetti squash.
  11. Add breadcrumbs and gently mix to combine.
  12. To make the topping, in a small bowl, melt coconut oil in a microwave. Add cheese, breadcrumbs and mix.
  13. Reduce thr oven temperature to 350 degrees F and spray 9" x 13" baking dish with cooking spray. Transfer squash and turkey mixture into the dish, level with spatula, sprinkle with topping and bake uncovered for 35 minutes or until the edges are bubbling.
  14. Broil on high for 5 minutes or until crust is a bit golden.
  15. Let cool for 15 minutes before serving.
  16. Cut into 8 slices and serve hot.


21 Day Fix: 1G, 1/2 P (tomato sauce if homemade), 1R, 1Y, 1B, 1 tsp

Aprrox Calories: 235 per slice

Refrigerate covered in an airtight container for up to 4 days or freeze for up to 4 months.


Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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