Spagetti squash casserole

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 318.7
  • Total Fat: 13.9 g
  • Cholesterol: 63.2 mg
  • Sodium: 312.2 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 31.8 g

View full nutritional breakdown of Spagetti squash casserole calories by ingredient
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Number of Servings: 6


    2 tbs olive oil
    1 onion chopped
    2 cloves garlic chopped
    1 tbs oregano
    1 tbs fresh basil chopped
    1 1/2 tsp salt
    1/2 tsp pepper
    1 spagetti squash (cut in half and microwave for 10 minutes)
    19 oz 99% FF ground turkey (one package)
    2 medium tomatoes chopped
    1 cup reduced Fat ricotta cheese
    1 cup 2% mozzarala cheese (shredded)
    1 cup panko bread crumbs (or regular)


Saute onions and garlic in olive oil until onions are soft. Add turkey and spices in and cook until turkey is done. Add chopped tomato and cook until juice reduces. Use a fork to shred squash and scoop into turkey mixture. Stir in ricotta, 1/2 cup mozzarella, and bread crumbs.

Put into a casserole dish. Sprinkle remaining cheese on top and bake at 375 until bubbly.

Number of Servings: 6

Recipe submitted by SparkPeople user LSMITHSON.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    very good . Everyone loved it and easy to do and cook your spagetti squash in the microvave cut in 1/2 and had water in one and put the other 1/2 on top and cook about 10 to 15 min by then you get the other ingredient ready and dinner ready in 30 min . Amazing receipe - 11/7/10

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  • Very Good
    1 of 1 people found this review helpful
    This was an easy recipe to make. Used fresh basil and fresh tomatoes (will probably use more of both next time). I may have reduced the tomato juice too much - only used like 1/4 C of the bread crumbs - it was a little on the dry side. The whole family really liked it! - 8/18/10

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