Why You’ll Love This Recipe
This recipe offers the perfect balance between comfort food and a healthier option. The spaghetti squash creates a naturally low-carb base while still delivering a pasta-like texture. The combination of juicy turkey, rich mushrooms, and melted cheese makes every bite hearty and delicious. It’s also a great way to use leftover turkey while keeping meals fresh and exciting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti squash
cooked turkey (shredded or diced)
mushrooms (sliced)
olive oil or butter
onion (chopped)
garlic (minced)
cream or milk
parmesan cheese (grated)
mozzarella cheese (shredded)
salt
black pepper
thyme or parsley (optional)
Directions
Preheat your oven and cut the spaghetti squash in half lengthwise. Scoop out the seeds and drizzle the inside with olive oil, then season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast until tender. Once cooked, use a fork to scrape the flesh into spaghetti-like strands and set aside.
In a skillet, heat olive oil or butter over medium heat. Add the chopped onion and cook until softened, then stir in the garlic.
Add the sliced mushrooms and sauté until they are browned and tender.
Stir in the cooked turkey and heat through. Pour in the cream or milk and let it simmer gently to create a light sauce.
Mix in the parmesan cheese and season with salt, pepper, and herbs.
Combine the spaghetti squash strands with the turkey and mushroom mixture, tossing until evenly coated.
Transfer to a baking dish or return to the squash shells. Top with shredded mozzarella cheese.
Bake until the cheese is melted and bubbly.
Serve warm.
Servings and timing
This recipe serves about 4 people.
Preparation time is around 15 minutes, roasting takes about 35–40 minutes, and final baking takes 10 minutes, making the total time approximately 60–65 minutes.
Variations
Use chicken instead of turkey for a different protein option.
Add spinach or kale for extra greens.
Swap mozzarella with Gruyère or cheddar for a richer flavor.
Make it dairy-free by using plant-based milk and cheese alternatives.
Add chili flakes for a slight kick.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until warmed through. Add a splash of milk or cream if needed to maintain creaminess.
Freezing is possible, though the texture of the squash may soften after thawing.
FAQs
What does spaghetti squash taste like?
It has a mild, slightly sweet flavor that pairs well with savory sauces.
Can I cook the squash in advance?
Yes, you can roast it ahead of time and store it in the fridge.
How do I know when the squash is done?
It should be tender and easily shredded into strands with a fork.
Can I use raw turkey instead of leftover?
Yes, just cook it thoroughly before adding it to the dish.
Is this recipe low-carb?
Yes, spaghetti squash is a great low-carb alternative to pasta.
Can I make this vegetarian?
Yes, simply omit the turkey or replace it with plant-based protein.
Why is my squash watery?
Overcooking or not draining excess moisture can cause this. Let it sit briefly after roasting.
Can I add more cheese?
Absolutely, you can increase the amount for a richer dish.
What mushrooms work best?
Button, cremini, or portobello mushrooms all work well.
Can I make this ahead of time?
Yes, assemble the dish and refrigerate, then bake when ready to serve.
Conclusion
Cheesy Mushroom Turkey Spaghetti Squash is a delicious, lighter twist on classic comfort food. With its creamy texture, savory flavors, and nutritious base, it’s a fantastic way to enjoy a hearty meal while making the most of leftover turkey.
PrintCheesy Mushroom Turkey Spaghetti Squash
Cheesy Mushroom Turkey Spaghetti Squash is a lighter, comforting dish with tender squash strands, savory turkey, earthy mushrooms, and a creamy, cheesy sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked turkey, shredded or diced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup cream or milk
- 1/2 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme or parsley (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
- Drizzle squash with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
- Roast for 35–40 minutes until tender. Let cool slightly, then scrape into strands with a fork.
- Heat olive oil or butter in a skillet over medium heat. Add onion and cook until softened, then add garlic.
- Add mushrooms and sauté until browned and tender.
- Stir in cooked turkey and heat through.
- Pour in cream or milk and simmer gently to form a sauce.
- Add parmesan cheese, salt, pepper, and herbs, stirring until combined.
- Toss spaghetti squash strands with the turkey mixture until evenly coated.
- Transfer to a baking dish or back into squash shells, top with mozzarella, and bake for 10 minutes until melted and bubbly.
- Serve warm.
Notes
- Substitute turkey with chicken if desired.
- Add spinach or kale for extra greens.
- Use Gruyère or cheddar for a richer cheese flavor.
- Let squash rest after roasting to reduce excess moisture.
- Add chili flakes for a bit of heat.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 65 mg
