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The Boat Shed Kitchen

Creamy Spaghetti Squash Turkey Casserole

This Creamy Spaghetti Squash Turkey Casserole combines roasted spaghetti squash, savory turkey, baby spinach, and a rich Gruyère cheese sauce into a satisfying, low-carb casserole. It’s a perfect cozy dinner that’s comforting without being heavy.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 about 3 lb spaghetti squash, halved and seeds discarded
  • Olive oil
  • Salt and black pepper
  • ½ tsp granulated onion
  • ½ tsp granulated garlic
  • 1 medium onion quartered and thinly sliced
  • ½ lb ground turkey
  • ¼ tsp white pepper
  • 4 cloves garlic pressed
  • 2 cups baby spinach leaves
  • 1½ tbsp chopped fresh sage
  • 1 tsp fresh thyme leaves + extra for garnish
  • ¾ cup grated Gruyère cheese
  • ½ cup French-fried onions
For the Gruyère Sauce:
  • 3 tbsp unsalted butter
  • 2 cloves garlic pressed
  • 5 tbsp flour
  • 3 cups whole milk
  • Salt and black pepper
  • 1 tsp Italian seasoning
  • Pinch nutmeg
  • ¼ cup grated Gruyère cheese

Method
 

  1. Preheat oven to 400°F and line a baking sheet with foil.
  2. Drizzle squash with olive oil and season with salt, pepper, granulated onion, and garlic.
  3. Roast cut-side down for about 1 hour until tender.
  4. In a skillet, sauté sliced onion in olive oil until golden.
  5. Add turkey, white pepper, salt, and pepper; cook until browned.
  6. Stir in garlic, spinach, sage, and thyme. Set aside.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-spaghetti-squash-turkey-casserole/

Notes

  • You can roast the squash a day ahead and store it chilled.
  • For extra flavor, deglaze the skillet with a splash of white wine before adding the turkey.
  • Swap Gruyère for sharp white cheddar if preferred.