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Ground Turkey Marinara Spaghetti Squash Bake - A Cozy, Lighter Weeknight Dinner

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3–4 pounds)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, finely diced
  • 3–4 cloves garlic, minced
  • 1 to 1.25 pounds ground turkey (93% lean works well)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
  • 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)
  • 2 cups marinara sauce (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 1/2 cups shredded mozzarella, divided
  • Fresh basil or parsley, chopped (optional, for garnish)

Method
 

  1. Preheat and prep the squash: Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and season with a pinch of salt and pepper. Place cut side down on a parchment-lined baking sheet.
  2. Roast until tender: Bake for 35–45 minutes, depending on size, until the squash is easily pierced with a fork and strands pull away from the skin. Set aside to cool slightly. Reduce oven temperature to 375°F (190°C) for baking the casserole.
  3. Cook the turkey mixture: While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  4. Brown and season: Add the ground turkey, breaking it up as it cooks. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, Italian seasoning, and crushed red pepper flakes if using. Cook until no longer pink and lightly browned, about 6–8 minutes.
  5. Add marinara: Pour in the marinara sauce and bring to a gentle simmer. Taste and adjust seasoning. Turn off the heat.
  6. Shred the squash: Use a fork to scrape the roasted squash into strands. Transfer to a large bowl and gently blot with paper towels if it seems watery. You should have about 5–6 cups of strands.
  7. Combine and add cheese: Add the turkey marinara to the bowl with the squash. Stir in the Parmesan and 1 cup of the mozzarella until evenly coated.
  8. Assemble the bake: Spread the mixture into a lightly greased 9x13-inch baking dish (or similar). Top with the remaining 1/2 cup mozzarella.
  9. Bake to bubbly: Bake at 375°F for 18–22 minutes, until heated through and the cheese is melted and lightly golden in spots.
  10. Rest and serve: Let it rest for 5–10 minutes so it sets up a bit. Sprinkle with fresh basil or parsley if you like. Serve warm with extra Parmesan.