Craving a juicy burger? Try making this delicious cheeseburger spaghetti squash casserole instead! It’s a perfect low-carb dish with all of your favorite burger toppings.
Tasty Cheeseburger Spaghetti Squash Bake
There are a bunch of different ways to replace pasta – from zucchini noodles to noodles made from hearts of palm. I personally think spaghetti squash is the best one!
It’s like nature created these noodles, already made in perfect little strands. All we have to do is cook them!
Seriously, once you figure out how to cook spaghetti squash, you will start looking for more recipes. It’s such a versatile vegetable. If you can make something with pasta, you can make it with spaghetti squash.
For this casserole, I took my inspiration from a classic cheeseburger. Who knew that all these ingredients would taste so divine together? Ketchup, mustard, onion, pickles, and cheese – it’s all there!
The only thing I didn’t add was some kind of tomato. If you want to dice up a fresh tomato and mix it in, go ahead. It will taste delicious with tomatoes too.
Are you ready to find out how to make the most amazing cheeseburger casserole ever? Keep reading! You are going to love this.
This cheeseburger casserole has all your favorite toppings and ingredients in it but it is made with gut-health spaghetti squash instead of a high-sugar white bun.
- Spaghetti Squash: To make this casserole, you need 1 spaghetti squash that is already pre-cooked. Check out my guide on how to bake a whole spaghetti squash!
- Olive Oil: You need about a tablespoon, just enough to saute the onion and garlic.
- Onion: For the best flavor, dice up 1/2 a yellow onion. If you use an entire onion, it might overpower the rest of the casserole.
- Ground Turkey: It takes an entire pound of turkey to make this casserole. For the best reults, use 93/7 blend.
- Garlic: Mince 2 garlic cloves. You can use more if you want it to have a stronger flavor.
- Salt and Pepper: This enhances the other flavors in the casserole. I used a pinch, which is about 1 teaspoon. Use half as much pepper, about 1/2 a teaspoon. Just sprinkle some in with the rest of the ingredients.
- Ketchup and Mustard: Add 1/2 a cup of ketchup to the sauce so that it has an incredibly tangy taste. Use half as much mustard – 1/4 a cup! This brings out the zestiness of the kethcup and makes it taste like an authentic cheeseburger.
- Nonfat Plain Greek Yogurt: Add 1/4 of a cup as this gives the cheeseburger casserole some added protein and makes it taste really creamy.
- Pickles: I used dill pickles, just like you would find on a classic cheeseburger.
- Lite Cheddar Cheese: Use 1 cup of cheese. For the best flavor, try grating your own cheese at home!
- Eggs: These act as a binding agent, keeping all the ingredients in the casserole together. You’ll need 3 eggs for the entire dish.
Kitchen Tools Required
If you have ever made a casserole before, then you probably already have everything you need. Here is what I used.
- 9×9 Baking Dish
- Saute Pan
- Small Mixing Bowl
For measuring, you will need 1 cup, 1/2 cup, 1/4 cup, 1 tablespoon, 1 teaspoon, 1/2 teaspoon.
How To Make Cheeseburger Casserole With Spaghetti Squash
Here’s how to make this delicious and healthy casserole. The hardest part is waiting for it to bake.
First, preheat the oven to 400F and grease the 9×9 baking dish.
Next, cook the spaghetti squash however you prefer. I have a method that I use here. After it is baked, scoop out all spaghetti squash strands and place them in a large bowl. Set it aside for later.
In a saute pan, heat the olive oil. Add the onion and cook for about 2 minutes. Add ground turkey, salt, pepper, and minced garlic and cook until the turkey is no longer pink. Turn off the heat and add to bowl with spaghetti squash.
Mix together the ketchup, mustard, greek yogurt, and pickles in another small bowl. Pour into the bowl with the spaghetti squash and turkey.
Whisk three eggs in the leftover sauce bowl, then add them to the spaghetti squash mixture.
Next, add half of the cheese into the spaghetti squash mixture and then stir up the entire mixture very well so everything is very well combined and mixed together.
Pour into a greased dish and top with the remaining cheddar cheese.
Bake for 1 hour. Let cool 15 minutes before serving!
Below are some common spaghetti squash questions. Don’t see the question you are looking for? Leave a comment at the bottom of this post!
How do you cook spaghetti squash?
You can cook spaghetti squash in the oven, microwave, and even the air fryer or Instant Pot!
My favorite way is to roast it in the oven. I think it comes out perfectly every single time, it’s basically no-fail. This recipe takes you step-by-step through the entire process.
My 2nd-favorite way is to cook it in the microwave. Pierce the spaghetti squash about 8-10 times with a fork. Then, place the entire thing (unsliced) in the microwave for 4 minutes. Then, let it cool and slice it open lengthwise.
Remove the seeds and bits from the middle. Place 1/4 a cup of water in the bottom of a casserole dish and put the squash cut side down in the dish. Cover it tightly with plastic wrap. Cook it in the microwave for another 10 minutes.
Carefully remove the plastic wrap and begin to shred the strands of spaghetti squash with a fork.
How do you make this casserole spicier?
If you want this casserole to have a bit of kick, add some sliced jalapenos to the sauce!
How do you keep spaghetti squash casserole from becoming watery?
This casserole isn’t usually watery – especially if you use the 3 eggs to bind it all together. If you think it has too much liquid, you can salt the spaghetti squash after you cook it and let it sit out for about 10 minutes before you add the turkey and sauce.
This casserole really tastes the best when it is fresh out of the oven. Store it in an airtight container in the refrigerator. It will only last about 3 days.
It will still taste delicious the next day but eat it soon for the best taste.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite casserole-style dishes. Enjoy!
- Buffalo Chicken Casserole With Cauliflower
- Broccoli Cheddar Spaghetti Squash Casserole
- Buffalo Chicken Sweet Potato Casserole
- Lemon Chicken Spaghetti Squash Casserole
- Healthy Turkey Enchiladas
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 950g cooked spaghetti squash, about 1 large spaghetti squash
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 1lb ground turkey (93/7) – can sub ground beef.
- 1 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 1/4 cup mustard
- 1/4 cup nonfat plain greek yogurt
- 1/2 cup chopped pickles
- 1 cup lite cheddar cheese
- 3 eggs
- Preheat oven to 400F and grease 9×9 baking dish.
- Cook spaghetti squash however you prefer. I have a method that I use here.
- Scoop out all spaghetti squash strands and place in a large bowl.
- In a saute pan, heat olive oil. Add onion and cook about 2 minutes. Add ground turkey, salt, pepper, and minced garlic and cook until no longer pink. Turn off heat and add to bowl with spaghetti squash.
- In a small bowl, mix together ketchup, mustard, greek yogurt, and pickles. Pour into bowl with spaghetti squash and turkey.
- Whisk three eggs in leftover sauce bowl, then add to spaghetti squash mixture.
- Add half of the cheese into spaghetti squash mixture and then stir up the entire mixture very well so everything is very well combined and mixed together.
- Pour into greased dish and top with remaining cheddar cheese.
- Bake for 1 hour. Let cool 15 minutes before serving.
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