I absolutely love sharing this Spaghetti Squash Casserole with Ground Turkey, Spinach, and Gruyere Cheese Recipe because it’s one of those dishes that feels cozy and comforting but still manages to be light and wholesome. The way the tender strands of spaghetti squash mingle with savory ground turkey and melted Gruyere cheese is just irresistible. It’s perfect for those nights when you want a hearty meal without the heaviness of traditional pasta casseroles.
When I first tried this recipe, I was amazed at how versatile and satisfying it is. I find it works beautifully for family dinners, but it’s also impressive enough to bring to a potluck or meal prep for the week. Once you taste this one, I’m confident it’ll become a staple in your recipe rotation, just like it did in mine!
Why You’ll Love This Recipe
- Healthy and Comforting: Combines lean ground turkey and nutrient-packed spinach with creamy Gruyere for a guilt-free indulgence.
- Flavorful Layers: Roasted spaghetti squash adds texture while the herbs and French fried onions create a deliciously complex taste.
- Makes Enough for Everyone: Serves a crowd comfortably, perfect for family meals or entertaining guests.
- Easy to Customize: You can tweak ingredients and seasonings to suit your taste or dietary needs.
Ingredients You’ll Need
Each ingredient in this Spaghetti Squash Casserole with Ground Turkey, Spinach, and Gruyere Cheese Recipe plays a key role in balancing flavors and textures. I recommend choosing fresh herbs and quality cheese to get the richest taste.
- Spaghetti squash: Choose medium-sized and firm squashes for sweet, tender flesh that’s easy to roast.
- Olive oil: Use extra virgin for the richest flavor, especially on the squash and sautéing.
- Salt and black pepper: Essential for seasoning and bringing out the natural flavors of the ingredients.
- Granulated onion and granulated garlic: These add subtle depth and aroma without overpowering the dish.
- Onion: Thinly sliced for caramelizing nicely alongside the ground turkey.
- Ground turkey: Lean and mild, it complements the cheese without overwhelming the casserole.
- White pepper: Adds gentle heat with a different aromatic quality than black pepper.
- Fresh garlic cloves: Pressed for maximum flavor infusion.
- Baby spinach leaves: Packed with nutrients and wilt quickly into the turkey mixture.
- Fresh sage and thyme leaves: The star herbs here, bringing an earthy, savory note that’s simply irresistible.
- Gruyere cheese: Melts beautifully and adds a rich, nutty complexity to the casserole and the sauce.
- French fried onions: Adds crunch and a touch of indulgence in the topping.
- Unsalted butter: The base for the creamy Gruyere sauce that ties everything together.
- Flour: Used to create the roux that thickens the cheese sauce smoothly.
- Whole milk: For a creamy, luscious sauce consistency without heaviness.
- Italian seasoning and nutmeg: The finishing touches that bring warmth and a hint of spice to the sauce.
Variations
One of the best parts about this Spaghetti Squash Casserole with Ground Turkey, Spinach, and Gruyere Cheese Recipe is how you can make it your own. I often swap ground turkey for ground chicken or even lean pork when I have it on hand, and it always turns out delicious.
- Vegetarian version: I substitute the ground turkey with sautéed mushrooms and extra spinach for a hearty meatless casserole that still feels satisfying.
- Spice it up: Adding a pinch of red pepper flakes or a dash of hot sauce can bring a nice kick without overwhelming the flavors.
- Different cheese: Though Gruyere is my favorite here, swapping it for sharp cheddar or fontina also makes a tasty alternative.
- Make it gluten-free: Simply replace the flour in the sauce with a gluten-free blend or cornstarch for a safe swap.
How to Make Spaghetti Squash Casserole with Ground Turkey, Spinach, and Gruyere Cheese Recipe
Step 1: Roast Your Spaghetti Squash to Perfection
Start by preheating your oven to 400°F and lining a baking sheet with foil for easy cleanup. Drizzle the cut sides of your halved spaghetti squash with olive oil, then sprinkle generously with salt, black pepper, granulated onion, and granulated garlic. Place the squash halves cut-side down on the sheet and roast for about an hour, or until the flesh is tender and pierces easily with a skewer. I find a longer roast really brings out the squash’s natural sweetness, so don’t rush this step!
Step 2: Sauté Onions, Cook Ground Turkey and Spinach
While the squash roasts, heat olive oil in a large skillet over medium-high heat. Add thinly sliced onions with a pinch of salt and let them caramelize gently for about 10 minutes until golden brown. Stir in the ground turkey, season with salt, black pepper, and white pepper, and break it up with a spatula. Cook until the turkey develops a nice deep golden color—just a few minutes. Don’t forget to toss in the pressed garlic and baby spinach at the end, letting the spinach wilt for a minute before stirring in fresh sage and thyme. This mixture will infuse the casserole with wonderful aromas you won’t want to miss.
Step 3: Prepare the Creamy Gruyere Cheese Sauce
Lower your oven to 375°F and begin your sauce in a medium pot over medium heat by melting unsalted butter with pressed garlic. Sprinkle in the flour and whisk continuously to form a smooth roux—this step is key to avoiding lumps later. Slowly add whole milk while whisking to keep the sauce silky. Let it simmer until it thickens nicely, then season with salt, black pepper, Italian seasoning, and a pinch of nutmeg. Stir in the grated Gruyere cheese until melted and smooth—this sauce is where the casserole gets its luxurious creaminess.
Step 4: Assemble and Bake the Casserole
Now, scrape the flesh from the cooled spaghetti squash with a fork to create those signature strands and place them into a large bowl. Combine the squash with your turkey-spinach mixture and the creamy Gruyere sauce, folding gently to coat everything evenly. Spray a 3-quart baking dish lightly with cooking spray, spoon in the mixture, and sprinkle the top with more Gruyere cheese. Bake uncovered for 20 minutes, then add French fried onions on top and bake an additional 5 minutes for that irresistible crunch. You’ll love the golden finish it gets!
Pro Tips for Making Spaghetti Squash Casserole with Ground Turkey, Spinach, and Gruyere Cheese Recipe
- Roast the squash cut-side down: This helps steam and tenderize the flesh evenly while caramelizing the edges for more flavor.
- Don’t skip the caramelized onions: I learned that this step adds sweetness and depth that makes the casserole sing.
- Whisk your roux well: Avoid lumps in the sauce by slowly adding milk while whisking continuously for the smoothest cheese sauce.
- Add fried onions at the end: This keeps them crispy instead of soggy—my family goes crazy for that crunch!
How to Serve Spaghetti Squash Casserole with Ground Turkey, Spinach, and Gruyere Cheese Recipe
Garnishes
I love finishing this casserole with a sprinkle of fresh thyme leaves—they add a lovely pop of color and a fresh herbal aroma that brightens every bite. You could also add a light grating of extra Gruyere or even some cracked black pepper for a little more punch.
Side Dishes
This goes wonderfully with a crisp green salad dressed simply with lemon juice and olive oil or a side of roasted carrots or Brussels sprouts. The casserole is hearty, so lighter sides help balance the meal beautifully. My family especially enjoys it with garlic bread when we want a heartier feast.
Creative Ways to Present
For special occasions, I’ve served this casserole in individual ramekins topped with a little more Gruyere and crispy onions for a personal touch. It looks elegant and makes plating easy. You could also sprinkle chopped fresh herbs or even a drizzle of balsamic glaze for a gourmet finish.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool completely, then store them in airtight containers in the fridge for up to 3 days. The flavors deepen overnight, so I actually enjoy the casserole cold or reheated the next day. It’s a great option for quick lunches or another easy dinner.
Freezing
This casserole freezes surprisingly well! I portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
To reheat, I recommend warming the casserole in the oven at 350°F for about 20-25 minutes until heated through, which helps keep the Gruyere melty and the topping crisp. Avoid microwaving if you can, as it tends to make the topping soggy.
FAQs
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Can I make Spaghetti Squash Casserole with Ground Turkey, Spinach, and Gruyere Cheese Recipe ahead of time?
Absolutely! You can prepare all the components in advance and assemble the casserole just before baking. The assembled casserole can also be covered and refrigerated for up to 24 hours before baking, making it a convenient make-ahead option.
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What can I substitute for Gruyere cheese if I can’t find it?
If Gruyere isn’t available, excellent substitutes include Swiss cheese, Fontina, or even sharp white cheddar. These cheeses melt well and provide a similar nutty, creamy flavor that complements the casserole beautifully.
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Is this casserole suitable for gluten-free diets?
It can be made gluten-free by substituting the all-purpose flour used in the sauce with a gluten-free flour blend or cornstarch. Just be sure to whisk it carefully to avoid lumps, and check that your French fried onions are gluten-free or replace them with toasted gluten-free breadcrumbs.
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Can I use frozen spinach instead of fresh?
Fresh baby spinach works best because it wilts quickly and adds a wonderful texture, but you can use frozen spinach. Just make sure to thaw it completely and squeeze out any excess water before adding it to avoid a watery casserole.
Final Thoughts
This Spaghetti Squash Casserole with Ground Turkey, Spinach, and Gruyere Cheese Recipe has truly become one of my favorite dishes to make when I want comfort food without the heaviness. It’s full of rich flavors, satisfying textures, and lots of healthy ingredients that all come together in a way that feels special yet easy to prepare. I can’t wait for you to try it out—trust me, once you do, you’ll enjoy it as much as my family does!
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Spaghetti Squash Casserole with Ground Turkey, Spinach, and Gruyere Cheese Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 8
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A hearty and comforting Spaghetti Squash Casserole featuring roasted spaghetti squash strands mixed with a savory ground turkey and spinach filling, all enveloped in a creamy Gruyere cheese sauce, baked to perfection with a crispy topping of French fried onions.
Ingredients
Casserole Ingredients
- 2 (roughly 3 pound) spaghetti squash, halved and seeds discarded
- Olive oil (several tablespoons for roasting and sautéing)
- Salt (to taste)
- Black pepper (to taste)
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1 medium onion, quartered and thinly sliced
- 1/2 pound ground turkey
- 1/4 teaspoon white pepper
- 4 cloves garlic, pressed through garlic press
- 2 cups (packed) baby spinach leaves
- 1 1/2 tablespoons chopped fresh sage leaves
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 3/4 cup grated Gruyere cheese (divided)
- 1/2 cup crispy French fried onions
Creamy Gruyere Sauce Ingredients
- 3 tablespoons unsalted butter
- 2 cloves garlic, pressed through garlic press
- 5 tablespoons (level) flour (roughly 1 1/2 ounces)
- 3 cups whole milk
- Salt (to taste)
- Black pepper (to taste)
- 1 teaspoon Italian seasoning
- Pinch nutmeg
- 1/4 cup grated Gruyere cheese
Instructions
- Preheat and Prepare Squash: Preheat oven to 400°F and line a large baking sheet with foil. Drizzle olive oil over cut sides of halved spaghetti squash, and season with salt, black pepper, granulated onion, and granulated garlic. Place cut-side down on the baking sheet and roast for about 1 hour or until easily pierced with a skewer.
- Cook Turkey Mixture: While squash roasts, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add sliced onions, salt, and pepper, sautéing for about 10 minutes until golden brown. Add ground turkey, salt, pepper, and white pepper; crumble and cook for 2-3 minutes until deep golden brown. Stir in pressed garlic, spinach leaves and cook until the spinach wilts (30 seconds to 1 minute). Mix in chopped sage and thyme. Remove from heat and set aside.
- Prepare Spaghetti Squash: Once roasted, let squash cool for 20 minutes until easily handled. Reduce oven temperature to 375°F. Use a fork to scrape flesh into strands and transfer to a large bowl.
- Make Gruyere Sauce: In a medium-large pot over medium heat, melt butter with garlic. Whisk in flour to form a roux. Gradually whisk in milk to avoid lumps. Bring to a vigorous simmer and cook 2-3 minutes until thickened. Turn off heat and season with salt, black pepper, Italian seasoning, and nutmeg. Stir in ¼ cup grated Gruyere cheese until melted and smooth.
- Combine Casserole Mixture: Add spaghetti squash strands and turkey/onion/spinach mixture into the sauce. Stir gently until well combined. Adjust salt and pepper if needed.
- Assemble and Bake: Lightly spray a 3-quart baking dish with cooking spray. Spoon combined casserole mixture into dish. Sprinkle ¾ cup grated Gruyere over the top. Bake uncovered at 375°F for 20 minutes.
- Add Topping and Finish Baking: After 20 minutes, sprinkle French fried onions evenly on top. Bake for an additional 5 minutes until topping is crispy and cheese is bubbly.
- Garnish and Serve: Remove casserole from oven, garnish with fresh thyme leaves, and serve warm.
Notes
- You can substitute ground turkey with ground chicken or beef if preferred.
- If you prefer a milder sauce, reduce the amount of garlic in the sauce.
- Make sure not to skip letting the squash cool enough to handle for easier shredding.
- French fried onions add a crunchy texture – substitute with breadcrumbs if unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
