Three-Cheese Tuscan Spaghetti Squash Bake
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
314 kcal
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Course
Main Course
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Cuisine
Mediterranean
Three-Cheese Tuscan Spaghetti Squash Bake
Description
The Three-Cheese Tuscan Spaghetti Squash Bake starts with cooked and shredded spaghetti squash mixed with sautéed onions and mushrooms, along with browned, seasoned ground turkey. This mixture is combined with cream cheese, mozzarella, and feta cheeses, plus roasted red peppers for sweetness and Greek seasoning and garlic powder for flavor complexity.
The casserole is baked in a prepared dish, allowing the cheeses to melt and bind the ingredients together while imparting a creamy texture that complements the naturally mild and slightly nutty squash. The chicken broth adds moisture to prevent dryness while cooking.
Cooking the spaghetti squash ahead by roasting is recommended for better flavor but microwave or air fryer methods are provided for convenience. Preparing the squash in advance can speed up assembly the next day. This dish is a lower-carb alternative to traditional pasta bakes, offering a filling, cheesy casserole of vegetables and lean meat.
Ingredients
- 1 large spaghetti squash cooked & shredded, 850g
- 1 medium onion finely diced, 300g
- 1.5 cups baby bella mushrooms sliced, 120g
- 1 lb. ground turkey extra lean
- 1/4 cup chicken broth
- 8 oz. cream cheese lite, (226g
- 4.5 Tbsp red bell pepper I used Mezzetta brand that came pre-cut in jar, roasted, (90g
- 1 cup mozzarella cheese shredded, 112g
- 1/2 cup feta cheese fat free, (56g
- 1 Tbsp Greek seasoning or other seasoning of choice
- 1 Tbsp garlic powder
Instructions
- Preheat oven to 350 degrees F. Prepare a 9x13" 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
- Cooking spaghetti squash by roasting develops the richest flavor, but microwave or air fryer methods also work well.
- Prepare and shred spaghetti squash in advance to simplify casserole assembly.
- If cooking the squash on the same day, allow it to cool before mixing with other ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1/6 of dish (317g) | |
| Calories | 314kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 7.9g | 40% |
| Fiber | 3.2g | 13% |
| Sugar | 8.1g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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