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Spaghetti Squash Casserole with Turkey, Gruyère, and Crispy Onions Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 711 reviews
  • Author: Villerius
  • 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

Description

This Spaghetti Squash Casserole is a comforting, cheesy, and wholesome dish featuring roasted spaghetti squash strands combined with a savory ground turkey, onion, and spinach mixture, all enveloped in a creamy Gruyere sauce. Topped with crispy French fried onions and freshly chopped herbs, this casserole brings a delightful texture and an elegant flavor to your dinner table, perfect for a nutritious family meal.

Ingredients

Units Scale

Casserole Ingredients:

  • 2 (roughly 3 pound) spaghetti squash, halved and seeds discarded
  • Olive oil (for drizzling 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 tablespoon chopped fresh sage leaves
  • 1 teaspoon fresh thyme leaves, plus extra for garnish
  • 3/4 cup grated Gruyere cheese
  • 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

  1. Prepare Spaghetti Squash: Preheat the oven to 400°F and line a large baking sheet with foil. Drizzle olive oil over the cut sides of the spaghetti squash halves, then sprinkle with salt, black pepper, granulated onion, and granulated garlic. Place the squash halves cut-side down on the baking sheet and roast for about 1 hour or until tender and easily pierced with a skewer.
  2. Sauté Onions and Cook Turkey: While the squash roasts, heat 3 tablespoons of olive oil in a large heavy-bottom skillet over medium-high heat. Add the sliced onions with salt and pepper and sauté for about 10 minutes until golden brown. Add the ground turkey along with white pepper, salt, and black pepper. Break it up finely and cook until the turkey turns a deep golden brown, about 2-3 minutes.
  3. Add Garlic, Spinach, and Herbs: Stir the pressed garlic into the turkey mixture, then add the baby spinach and cook until wilted, about 30 seconds to 1 minute. Stir in the chopped fresh sage and fresh thyme leaves. Remove the mixture from the skillet and set aside in a bowl.
  4. Cool and Shred Squash: Remove the roasted spaghetti squash from the oven and allow to cool for 20 minutes until it can be handled. Reduce the oven temperature to 375°F. Using a fork, pull the flesh away from the shell to create spaghetti-like strands and place them in a large bowl.
  5. Make Creamy Gruyere Sauce: In a medium-large pot over medium heat, melt the butter with pressed garlic. Sprinkle in the flour and whisk to form a roux. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the sauce to a vigorous simmer and allow it to thicken, simmering for an additional 2-3 minutes to tighten the sauce.
  6. Season and Add Cheese: Remove the sauce from heat and season with salt, black pepper, Italian seasoning, and a pinch of nutmeg. Taste and adjust seasoning as needed. Stir in ¼ cup grated Gruyere cheese until fully melted and blended.
  7. Combine and Assemble Casserole: Add the shredded spaghetti squash strands and the turkey/onion/spinach mixture into the Gruyere sauce. Gently mix everything together, ensuring even coating and flavor. Season with additional salt or pepper as desired.
  8. Prepare Baking Dish: Lightly mist a 3-quart baking dish with cooking spray. Spoon the combined casserole mixture into the dish and sprinkle ¾ cup grated Gruyere cheese evenly over the top.
  9. Bake Casserole: Bake the casserole in the preheated 375°F oven uncovered for 20 minutes. After 20 minutes, sprinkle the top with ½ cup crispy French fried onions and bake for an additional 5 minutes until the topping is golden and crispy.
  10. Garnish and Serve: Remove from the oven and garnish with fresh thyme leaves before serving warm. Enjoy your cheesy, comforting spaghetti squash casserole!

Notes

  • Roasting the spaghetti squash cut-side down helps it cook evenly and retain moisture.
  • You can substitute ground turkey with ground chicken or lean ground beef if preferred.
  • Gruyere cheese adds a rich and nutty flavor; Swiss cheese can be used as a milder alternative.
  • If you want a vegetarian version, omit the ground turkey and substitute with mushrooms or a plant-based meat alternative.
  • Make sure to fully simmer the sauce to avoid a raw flour taste and ensure a creamy texture.
  • French fried onions add a delightful crunch on top, but you can use breadcrumbs or toasted panko as a substitute.

Find it online: https://emilyscook.com/spaghetti-squash-casserole-with-turkey-gruyere-and-crispy-onions-recipe/