Lunch/Dinner, Recipes

Spaghetti Squash Casserole

Spaghetti squash seems to be the trendy food right now.  It’s shown up on the Biggest Loser, on blog posts and even in restaurants (apparently Ruby Tuesday has a spaghetti squash dish).  I tried it for the first time a few weeks ago and really liked it.  It is a great substitute for pasta because it is much lower in calories (35 calories for an entire cup!) and it is so filling!

About a month ago I had some delicious baked spaghetti at a luncheon at work.  I’m not a spaghetti fan at all  (I think it’s because my hubby and I ate it so much when we were young, poor newlyweds) but that spaghetti was really good.  The secret ingredient?  Cream cheese!  I decided to healthify the recipe a little by using spaghetti squash.

The result was low fat, low calorie, very filling and very yummy!

Spaghetti Squash Casserole

  • one spaghetti squash (I have only found it at one particular Food Lion nearby)
  • one jar of spaghetti sauce (I like Classico Florentine Spinach and Cheese which has no sugar added)
  • one pound of ground turkey burger
  • half of a small onion, diced (optional)
  • one block of low fat cream cheese
  • about 1/8 cup of milk
  • 1.5 cups shredded cheese of your choice
1.  Cut spaghetti squash in half.  You will need a big knife and a lot of strength to do this.  It will look and smell sort of like a pumpkin inside.
2.  Scoop out all the guts and seeds.  Rub with cooking oil (I use olive or coconut) and sprinkle with salt and pepper.
3.  Place upside down on a cookie sheet and bake on 350 degrees for 45 minutes.
4.  Remove and let cool.  Shred squash flesh with a fork.  It will pull apart like a spaghetti noodle.  One squash will give you about 2-3 cups of “noodles.”
5.  While spaghetti squash is cooking, brown turkey burger with onion.  Drain any grease and add spaghetti sauce.
6.  Layer a small amount of the sauce in the bottom of pan and top with spaghetti squash.
7.  Mix cream cheese (I put it in the microwave for about a minute) with milk and whisk together.  Spread this on top of the spaghetti squash.
8.  Add another layer of the sauce and top with shredded cheese.  I put a lot of cheese on top because I was hoping it would help encourage my family to eat it!
It was really good–despite the crappy photo.
9.  Bake until cheese is melted and bubbly–about 30 minutes on 350 degrees.
A few tips:
  • You can save time by baking your squash in the microwave.  I figured I had to heat up the oven anyway and while it was cooking I got everything else ready.
  • The spaghetti squash doesn’t taste exactly like regular spaghetti.  It has a sweeter taste and a different consistency.
  • You can substitute ricotta cheese for the cream cheese.  I prefer the cream cheese.
I cut this into 9 pieces and each piece has 228 calories, 8 carbs, 11 grams fat, 20 grams of protein, 522 mg sodium, 5 grams sugar.
The sodium content is high because I used jarred spaghetti sauce–use a low sodium variety or make your own to cut down on the sodium content!
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7 thoughts on “Spaghetti Squash Casserole

  1. If you microwave the squash for a minute to a minute an a half before you attempt to cut it it makes it sooooo much easier to cut! Just poke holes in the skin with a fork before you put it in the microwave. So excited to try this recipe!! 🙂

  2. I tried this tonight Laura – the boys and hubby were not fans, but I thought it was really tasty! I did use lean hamburger and ricotta (what I had) and I microwaved my squash according to the directions on the sticker. I will enjoy the leftovers! Thanks!

  3. This was AMAZING! I substituted in greek cream cheese and ground turkey. My boyfriend actually ate leftovers for once in his life! Totally a recipe I’m sharing with my friends.

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