A Cozy Evening Creation
The Turkey and Spinach Spaghetti Squash Bake has always been one of my favorite comfort dishes, especially on chilly evenings. I remember the first time I experimented with spaghetti squash; it felt like discovering a magical ingredient. I couldn’t believe how much it resembled pasta, but with such a light, fresh twist. Since that day, I’ve made this Turkey and Spinach Spaghetti Squash Bake countless times, tweaking the flavors to create a perfectly balanced, healthy alternative to traditional pasta bakes. It’s a meal that feels indulgent yet doesn’t weigh you down.
Balancing Flavors
When I make the Turkey and Spinach Spaghetti Squash Bake, I love the process of roasting the squash. The sweetness of the roasted squash pairs beautifully with the savory turkey and spinach filling. I always make sure to season the squash generously with salt, pepper, and olive oil, which brings out its natural flavor. As the squash roasts in the oven, I start preparing the turkey mixture, seasoning it with garlic and Italian spices. The house smells divine by this point, with aromas of garlic and tomato sauce filling the kitchen.
A Simple Cheese Mixture
What makes this dish so special to me is the creamy cheese mixture. I use a combination of ricotta, mozzarella, and Parmesan, along with spinach, which adds a rich, hearty texture. When I mix the spaghetti squash strands into this cheese blend, it creates the perfect filling for the squash boats. The key is to make sure the spinach is well-drained, or the filling might get too watery. The result is a creamy, cheesy filling that complements the lean turkey perfectly.
Bubbly, Golden Goodness
Finally, after assembling the squash boats with the cheese filling and meat sauce, I top everything with a generous sprinkle of mozzarella. One of my favorite moments is when I pop the dish back into the oven for that final bake. The cheese melts into a bubbly, golden layer, and if I’m feeling adventurous, I’ll broil it for an extra crisp top. Once it’s out of the oven, I garnish it with fresh parsley, adding a bright touch to this cozy, satisfying meal. It’s always a hit with the family, and leftovers never last long!
Table of Contents
Chef’s Notes- Turkey and Spinach Spaghetti Squash Bake
- Roasting the Squash: To cut the spaghetti squash easily, microwave it for 3-5 minutes before cutting. This softens the skin slightly and makes it easier to slice through.
- Draining Spinach: Thaw frozen spinach fully and press it between paper towels or a clean dish towel to remove as much water as possible. Excess water can make the dish watery.
- Cheese Substitutes: For a lighter option, swap ricotta with cottage cheese or Greek yogurt, but make sure to blend them to achieve a smoother texture.
- Boosting Flavor: Add a pinch of nutmeg to the ricotta mixture to enhance the flavor and make it more reminiscent of a classic lasagna filling.
- Adding Vegetables: Feel free to include vegetables like mushrooms, bell peppers, or zucchini in the meat sauce to increase both flavor and nutritional value.
- Timing the Bake: If you want the cheese extra bubbly, switch the oven to broil for the last 2 minutes, but keep a close eye to prevent burning.
- Meal Prep Tip: Prepare the squash, turkey filling, and cheese mixture ahead of time and refrigerate them separately. Assemble and bake when you’re ready to serve.
Turkey and Spinach Spaghetti Squash Bake
4
servings15
minutes55
minutes555
kcal10
minutes1
minuteDive into this delicious Turkey and Spinach Spaghetti Squash Bake! It’s a low-carb, healthy twist on traditional lasagna, packed with ground turkey, spinach, and creamy ricotta. Perfect for a cozy dinner that won’t weigh you down. This dish is easy to prepare and bursting with flavor, making it a family favorite. Get ready to impress with this nutritious and comforting meal!
Ingredients
For the Squash:
2 medium spaghetti squashes
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the Filling:
1 pound ground turkey
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1 (24-ounce) jar tomato basil pasta sauce
1 tablespoon red wine vinegar
For the Cheese Mixture:
1 (10-ounce) pack frozen spinach, thawed and drained
1 cup part-skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
For Topping:
1/2 cup shredded mozzarella cheese
Fresh parsley, chopped
- Ground Turkey: Ground chicken or lean ground beef.
Ricotta Cheese: Cottage cheese or Greek yogurt.
Mozzarella Cheese: Fontina or provolone.
Parmesan Cheese: Pecorino Romano or Asiago.
Tomato Basil Pasta Sauce: Marinara sauce or homemade tomato sauce.
Directions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squashes in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 40 minutes until tender. While the squash is roasting, heat a nonstick pan over medium-high heat with a tablespoon of olive oil. Add ground turkey, salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5 minutes until browned and fully cooked. Add minced garlic and cook for another minute until fragrant.
- Reduce heat to low and stir in the tomato basil pasta sauce and red wine vinegar. Let it simmer for about 2 minutes to blend the flavors. In a large mixing bowl, combine thawed and drained spinach with ricotta cheese, half of the shredded mozzarella cheese, and Parmesan cheese. Mix well.
- Once the squash is cool enough to handle, use a fork to scrape out the strands into the bowl with the cheese mixture. Mix until well combined. Return the squash shells to the baking sheet. Fill each shell with the ricotta-squash mixture evenly. Top with the meat sauce and sprinkle with remaining mozzarella cheese.
- Return to the oven and bake for about 15 minutes until heated through and cheese is melted. For a bubbly top, switch to broil for about 2 minutes until the cheese is golden brown. Watch closely to avoid burning.
- Garnish with chopped fresh parsley before serving.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Baking sheet
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 555kcal
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 125mg
- Sodium: 1200mg
- Potassium: 967mg
- Carbohydrates: 39g
- Fiber: 8g
- Sugar: 14g
- Protein: 48g
- Vitamin A: 1283IU
- Vitamin C: 11mg
- Calcium: 551mg
- Iron: 3mg
FAQs- Turkey and Spinach Spaghetti Squash Bake
Can I make this dish vegetarian?
Yes! You can swap the ground turkey for a meatless alternative like crumbled tofu or tempeh for a vegetarian version.
Can I use fresh spinach instead of frozen?
Absolutely! Sauté fresh spinach until wilted, then drain off any excess liquid before mixing it with the ricotta.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15 minutes or in the microwave.
Can I freeze this dish?
Yes, you can freeze the assembled but unbaked dish. Wrap it tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.
What other cheeses can I use?
If you don’t have ricotta, cottage cheese or Greek yogurt work as substitutes. For mozzarella, try provolone or even Gouda for a smokier flavor.
