If you loved that viral TikTok baked feta pasta recipe, get ready to be blown away. This Baked Spaghetti Squash Casserole recipe is my macro-friendly take on the delicious dish. Filled with warm flavors from additions like basil, pesto, and thyme, it will completely satisfy your comfort food cravings!
About this Casserole
Remember that TikTok feta pasta that broke the internet?! If you haven’t made it, stop what you are doing and give it a try because it’s absolutely DELISH! I loved it so much that I decided to create a lighter, more macro-friendly version.
Introducing this perfectly tasty, Baked Spaghetti Squash Casserole. It’s just like the viral recipe, but it packs way more volume and flavor. Instead of pasta noodles, it uses roasted and shredded spaghetti squash as a low-carb alternative. I also mixed in some delicious pesto sauce and fresh herbs to add some more savory and fresh flavors.
And it’s still perfectly creamy thanks to some delicious and melty feta cheese! What more could you ask for? Trust me—one bite of this Baked Spaghetti Squash Casserole will completely satisfy your comfort food cravings and have you going back for seconds.
And if you’re looking for more ways to enjoy spaghetti squash, also check out this Sweet Thai Chicken and Veggie Bowl, this Baked Feta Chicken or these Zesty Turkey Feta Meatballs, which are all served with the tasty veggie, too!
Recipe Ingredients
- Spaghetti Squash: This is the big yellow squash you’ll find at the grocery store, usually near the acorn squash and butternut squash (not refrigerated). I used a medium-sized one, which produced the perfect amount for this recipe.
- Garlic: I used minced garlic for convenience, but you can chop up fresh cloves if you like a more pungent garlic flavor.
- Ground Turkey: Turkey gets a bad wrap for being flavorless. Well, not in this recipe!
- Veggies: This casserole includes onion, spinach, and cherry tomatoes.
- Feta Cheese: Perfectly salty, perfectly tangy. The creamy texture that comes from a whole feta block when baked is magical.
- Knorr Pesto Seasoning Packet: I love using these packets for a super convenient way to add more flavor. Just prepare according to package instructions!
- Mozzarella Cheese: For topping the casserole before it bakes. Mozzarella melts so well.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat your oven to 400°F. Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil. Then, sprinkle with Everything but the Bagel seasoning and place face down on a baking sheet. Bake for 30-35 minutes or until the squash can be shredded with a fork.
2. While the squash is baking, grease a casserole dish. Then, place the block of feta cheese, fresh herbs, sliced cherry tomatoes, and diced onion in the dish. Place casserole dish in the oven on the same rack as the squash and bake for 30 minutes.
3. Next, let’s start preparing the ground turkey. Heat a skillet to medium-heat and spray with cooking oil. Then, add the ground turkey, minced garlic, and Italian seasoning. Cook until the meat is cooked through.
4. Once the spaghetti squash, feta, and vegetables are done baking, remove from the oven. Shred the spaghetti squash with two forks and place into the casserole dish with the baked feta and vegetables. Fold in chopped spinach immediately. The heat from the other ingredients will make the spinach wilt just like we want.
5. Then, stir in the cooked ground turkey. Add the pesto sauce (prepared according to package instructions) and mix so everything is evenly distributed.
6. Top the casserole with mozzarella cheese. Broil at 500°F for 3-5 minutes or until cheese starts to bubble/brown. Serve hot and enjoy!
Recipe FAQs
Store it in the refrigerator in an airtight container for up to 5 days. Reheat for 60-90 seconds before enjoying. Due to the high water content of the veggies, I advise against freezing this dish. Upon thawing, it’ll end up pretty soggy.
I think goat cheese, ricotta, or chevre would be delicious and keep this recipe nice and creamy. If you’re dairy free, vegan feta would also work. I’ve seen it done in many of the vegan remakes of the famous TikTok pasta. Note if you do use vegan feta, it’s likely going to be more crumbly than melty.
I think two forks works best and “digging” at the open face of the squash. I’ve also cut the squash vertically before (so it’s still in a ring shape) and baked it that way, then once it’s done cooking/cooling you can almost squeeze the squash back and fourth to loosen the spaghetti strands.
More Recipes You’ll Love
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Baked Spaghetti Squash Casserole
Equipment
- skillet
- Small saucepan
- Casserole dish
- Cutting Board
- Chef's Knife
- Mixing spoon
- Measuring cups and spoons
- Baking sheet
- strainer
- Rubber Spatula
- parchment paper
Ingredients
- cooking spray
- 1 medium spaghetti squash
- 1 tsp Everything But the Bagel seasoning
- 1 tsp minced garlic
- 1 lbs ground turkey, 99% lean
- 1½ cup white onion, diced
- 1 tsp Italian seasoning
- 8 oz feta cheese, 1 block
- 2 cups cherry tomatoes
- 4 stalks fresh basil
- 4 stalks fresh thyme
- 1 Knorr Pesto Seasoning packet
- 1 cup spinach, chopped
- 1 cup fat-free mozzarella cheese
Instructions
- Preheat your oven to 400°F.
- Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil. Then, sprinkle with Everything but the Bagel seasoning and place face down on a baking sheet.
- Bake for 25-30 minutes or until the squash can be shredded with a fork.
- While the squash is baking, grease a casserole dish. Then, place the block of feta cheese, fresh herbs, sliced cherry tomatoes, and diced onion in the dish.
- Place casserole dish in the oven on the same rack as the squash and bake for 30 minutes.
- Next, let's start preparing the ground turkey. Heat a skillet to medium-heat and spray with cooking oil. Then, add the ground turkey, minced garlic, and Italian seasoning. Cook until the meat is done.
- Grab a small sauce pot. Add the Knorr Pesto Seasoning packet and cook according to instructions on the bag.
- Once the spaghetti squash, feta, and vegetables are done baking, remove from the oven. Shred the spaghetti squash with two forks and place into the casserole dish with the baked feta and vegetables.
- Fold in chopped spinach immediately. The heat from the other ingredients will make the spinach wilt just like we want.
- Then, stir in the cooked ground turkey. Add the pesto sauce and keep stirring.
- Top the casserole with mozzarella cheese. Broil at 500°F for 3-5 minutes or until cheese starts to bubble/brown.
- Serve hot and enjoy!
Nutrition
Notes
other Casserole Recipes to check out…
- Chicken and Waffle Casserole Recipe
- Harvest Chicken Casserole
- Baked Spaghetti Squash Casserole
- Chicken Noodle Soup Casserole
- Chicken Taco Casserole
- Low Carb Big Mac Casserole
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Baked Feta Spaghetti Squash Casserole calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
So tasty! Great stuff — four of us finished the whole pan and went back for more…..only to find none. I love how it is so full of veggies. Favorable comments from the family came throughout dinner! Thanks for your creativity! (Picture not included, but it would simply be an empty casserole dish). 🙂
I’m a teacher, so this made for the perfect lunch meal prep. So easy to make and absolutely delicious! This has quickly become one of my all time favorite meals!
Went to make this and my spaghetti squash had gone bad so improvised and used the whole wheat spaghetti I had on hand. Obviously not as macro friendly but still absolutely delicious!! Cannot wait to make with spaghetti squash like the recipe calls for next time!
This recipe is TO DIE FOR. so tasty and so so easy! and the macros…my mind is blown that something THIS good can be SO macro friendly. my boyfriend even loved it! we finished it in three days, it never stood a chance for anyone else to try. my only negative comment goes out in to the cyber space world: if you haven’t made this recipe yet, WHAT ARE YOU WAITING FOR THEN? trust me on all accounts, you will NOT be disappointed!
Such high protein and so many veggies for being SO DANG DELICIOUS. i am obsessed w this dish
Thank you TikTok for shaking up baked pasta! Anything feta is my JAM.