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About This Recipe
Oh you guys are just going to love this one! This Tuscan Spaghetti Squash Bake combines cooked spaghetti squash, grilled onions, ground turkey, and three different cheeses. There are roasted red peppers in there and Mediterranean flavors bursting throughout each bite.
This dish is so cheesy, savory, satisfying, and FILLING. The volume for one serving is huge!!! Which we can all agree, food is good and more food is better.
It’s easy to make too, I promise. The part that takes the longest is just cooking the spaghetti squash. I usually try and cook my squash the night before (or morning of) to make recipes like this more streamlined.
This recipe is truly healthy comfort food at it’s finest! If you love cheesy pasta, you have to give it a go!
Why You’ll Love These Three-Cheese Tuscan Spaghetti Squash Casserole
It packs MAJOR VOLUME for LOW CALORIES!
SO CHEESY AND FLAVORFUL – cannot say that enough. It is in each bite and it is so good.
Low carb, low fat, high protein – just see nutritional information below. Super macro friendly!
Perfect when you are dieting – because it packs so much volume for such low calories, this bake is a dieter’s dream!
Great for meal prep – prep once and eat for lunch or have ready for dinner for the week.
Ingredients and Substitutions
Spaghetti squash – We’ll use cooked spaghetti squash for this recipe. If you’re new to cooking spaghetti squash, check out this How to Cook a Spaghetti Squash for best tips and the different ways of cooking.
Ground turkey – You can also use ground chicken, ground beef, or shredded chicken if you wish!
Onion
Baby Bella mushrooms
Roasted red bell peppers – I used Mezzetta brand that came pre-cut in jar.
Chicken broth
Feta cheese
Cream cheese – I used lite (1/3 less fat) cream cheese, any cream cheese works though!
Mozzarella cheese
Seasonings – salt, pepper, garlic powder, Greek seasoning (or other similiar seasoning blend of choice)
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat oven to 350 degrees F. Prepare a 9×13″ baking dish by spraying with nonstick cooking spray. If you still need to cook your spaghetti squash, you can do this first.
2. In the meantime, dice onion and saute in large skillet with nonstick cooking spray. Add in the mushrooms and saute until they are both cooked – about 8 minutes. Remove from skillet and transfer to a large mixing bowl.
3. Using the same skillet, spray again with nonstick spray and add the ground turkey and chicken broth (this is important in keeping the turkey juicy and moist despite it being super low fat). Season with salt, pepper, and garlic and break up the turkey as much as you can. Once cooked thoroughly, transfer to the large mixing bowl.
4. Add the cream cheese, roasted red peppers, garlic, and Mediterranean seasoning. Continue to stir and combine until all ingredients are mixed in thoroughly.
5. Finally, fold in the spaghetti squash until it is mixed in with the rest of the ingredients. Taste and add more salt and pepper if desired.
6. Pour the spaghetti squash mixture into the prepared baking dish. Sprinkle evenly with feta and mozzarella cheeses.
7. Bake for 20-30 minutes or until desired baked consistency.
8. Remove from oven, scoop some onto your plate, and enjoy!
How To Cook A Spaghetti Squash
This Three-Cheese Tuscan Spaghetti Squash Casserole is truly so easy! The hardest part is just getting your spaghetti squash cooked and shredded – besides that, everything else comes together relatively quick and easy.
If you aren’t sure the best way to cook your spaghetti squash, check out these 3 easy ways (oven, air fryer, microwave) to bake and shred your squash. I will usually do this the night before so I have the strands ready to go.
Be sure to not overcook your spaghetti squash as this can cause it to be watery and add too much liquid to the dish. I like to bake my spaghetti squash until it is just barely done (able to shred with a fork) because it will continue to cook in the oven with the dish. This prevents overcooking and the casserole turning out watery.
Can I freeze this tuscan spaghetti squash bake?
Yes! This is a great casserole to freeze. Just let it come to room temperature, then store it covered or in a plastic container for up to 3 months. To reheat, let it defrost in the fridge overnight then reheat in the oven at 350F for 20-30 minutes, or until the center is warm and the casserole is bubbling again.
What’s the best way to cook spaghetti squash?
There are several easy ways to cook spaghetti squash. You can bake it in the oven, cook in the microwave or air fry it. I personally love roasting it in the oven (if I have time) because I think it brings about the best flavor but truly any work! I also like to cook and shred my squash the night before if I have time to make this casserole prep even easier!
What if I don’t have Greek seasoning for this tuscan spaghetti squash recipe?
That’s ok! You can use any seasoning blend in it’s place. Italian seasoning works great in this recipe or you can make your own Greek seasoning blend!
More Spaghetti Squash Dishes To Try
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Three-Cheese Tuscan Spaghetti Squash Bake
This Three-cheese Tuscan Spaghetti Squash Bake is made with three cheeses, grilled onions, hearty turkey, roasted peppers with mediterranean flavors in each bite! It’s low calorie, low carb, protein-packed, and one serving is HUGE. You are going to fall in love with this healthy Tuscan inspired dish!
Yield: 6
Prep: 10 minutesmins
Cook: 20 minutesmins
Total: 30 minutesmins
Calories: 314kcal
Protein: 29g
Fat: 14g
Carbs: 18g
Ingredients
1largespaghetti squash (850g)cooked & shredded
1mediumonion (300g)finely diced
1.5cupsbaby Bella mushrooms (120g)sliced
1lb.extra lean ground turkey
1/4cupchicken broth (60g)
8oz.lite cream cheese (226g)
4.5Tbsproasted red bell peppers (90g)I used Mezzetta brand that came pre-cut in jar
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
Preheat oven to 350 degrees F. Prepare a 9×13″ baking dish by spraying with nonstick cooking spray.
If you still need to cook your spaghetti squash, you can do this first. See notes for tips on the 3 best ways to cook spaghetti squash.
In the meantime, spray a large skillet with cooking spray and set to medium heat. Add onions and saute for 1 minute then add the mushrooms and saute until they are both tender, about 8 minutes. Remove from skillet and transfer to a large mixing bowl.
Using the same skillet, spray again with cooking spray and add the ground turkey and chicken broth. Season with salt and pepper (to taste). Cook, breaking into crumbles as you go until no longer pink. Then transfer to the large mixing bowl.
Add the cream cheese, roasted red peppers, garlic powder and Mediterranean seasoning to mixing bowl with the mushrooms and cooked turkey. Mix until all the ingredients are combined. Then stir in the spaghetti squash. Taste and add more salt and pepper if desired.
Transfer the spaghetti squash mixture into the prepared baking dish. Sprinkle evenly with feta and mozzarella cheeses.
Bake for 20-30 minutes or until hot cheesy and bubbly. Let cool for 10 minutes and enjoy!
Notes
How To Cook Spaghetti Squash:
There are several easy ways to cook spaghetti squash. You can bake it in the oven, cook in the microwave or air fry it. I personally love roasting it in the oven (if I have time) because I think it brings about the best flavor but truly any work! I also like to cook and shred my squash the night before if I have time to make this casserole prep even easier!
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
MyFitnessPal Entry
LFF Tuscan Spaghetti Squash Bake
Lauren
Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!
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