This Three-cheese Tuscan Spaghetti Squash Bake is made with three cheeses, grilled onions, hearty turkey, roasted peppers with mediterranean flavors in each bite! It’s low calorie, low carb, protein-packed, and one serving is HUGE. You are going to fall in love with this healthy Tuscan inspired dish!
Oh you guys are just going to love this one! This bake combines cooked spaghetti squash, grilled onions, ground turkey, and three different cheeses. There are roasted red peppers in there and Mediterranean flavors bursting throughout each bite. You will quickly feel like you are sitting in Tuscany overlooking the mountains of vineyards… I mean we can dream right!
This dish is so cheesy, savory, satisfying, and FILLING. The volume for one serving is huge!!! Which we can all agree, food is good and more food is better.
Seriously, meals like these help me so much when I am dieting or cutting. My stomach seems to always be a bottomless pit, so these voluminous, fiber-packed dishes fill me up and not feeling the need to go back for seconds. Plus I feel good eating them. AND they taste delicious. Another triple win. 🙌🏼
Even if you’re not dieting, it’s still an excellent dish to serve up with a side salad and some bread of the sort! It’s also super versatile, so feel free to customize the ingredients and flavors as you wish!
This recipe combines veggies, protein, and cheeses. It requires a little bit of kitchen prep with the cutting and scooping of the spaghetti squash seeds and the dicing of the onion. But besides that, it’s mostly just cooking the veggies and turkey in a skillet and then mixing everything together in a bowl and throwing in a dish to bake- which is 100% worth the effort, trust me. 😉
INGREDIENTS
- Spaghetti squash – We’ll use cooked spaghetti squash for this recipe. If you’re new to cooking spaghetti squash, check out this How to Cook a Spaghetti Squash for best tips and the different ways of cooking.
- Ground turkey – You can also use ground chicken, ground beef, or shredded chicken if you wish!
- Onion
- Baby Bella mushrooms
- Roasted red bell peppers – I used Mezzetta brand that came pre-cut in jar.
- Chicken broth
- Feta cheese
- Cream cheese – I used lite (1/3 less fat) cream cheese, any cream cheese works though!
- Mozzarella cheese
- Seasonings – salt, pepper, garlic powder, Mediterranean seasoning (or other related seasoning blend of choice)
HOW TO MAKE
- Preheat oven to 350 degrees F. Prepare a 9×13″ baking dish by spraying with nonstick cooking spray.
- If you still need to cook your spaghetti squash, you can do this first. New to spaghetti squash? Check out this How to Cook a Spaghetti Squash post.
- In the meantime, dice onion and saute in large skillet with nonstick cooking spray. Add in the mushrooms and saute until they are both cooked – about 8 minutes. Remove from skillet and transfer to a large mixing bowl.
- Using the same skillet, spray again with nonstick spray and add the ground turkey and chicken broth (this is important in keeping the turkey juicy and moist despite it being super low fat). Season with salt, pepper, and garlic and break up the turkey as much as you can. Once cooked thoroughly, transfer to the large mixing bowl.
- Add the cream cheese, roasted red peppers, garlic, and Mediterranean seasoning. Continue to stir and combine until all ingredients are mixed in thoroughly. Finally, fold in the spaghetti squash until it is mixed in with the rest of the ingredients. Taste and add more salt and pepper if desired.
- Pour the spaghetti squash mixture into the prepared baking dish. Sprinkle evenly with feta and mozzarella cheeses.
- Bake for 20-30 minutes or until desired baked consistency. Remove from oven, scoop some onto your plate, and enjoy!
WANT MORE SPAGHETTI SQUASH RECIPES?
- BAKED SPAGHETTI SQUASH CASSEROLE
- BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE
- CHEESY SPINACH AND ARTICHOKE SPAGHETTI SQUASH BAKE
- CHEESEBURGER SPAGHETTI SQUASH CASSEROLE
- SPAGHETTI SQUASH STUFFING BAKE
WANT TO MAKE THIS RECIPE?
If you try this Tuscan spaghetti squash bake and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Three-Cheese Tuscan Spaghetti Squash Bake
This Three-cheese Tuscan Spaghetti Squash Bake is made with three cheeses, grilled onions, hearty turkey, roasted peppers with mediterranean flavors in each bite! It's low calorie, low carb, protein-packed, and one serving is HUGE. You are going to fall in love with this healthy Tuscan inspired dish!
Ingredients
- 1 large spaghetti squash, cooked & shredded (850g)
- 1 medium onion, finely diced (300g)
- 1.5 cups baby Bella mushrooms, sliced (120g)
- 1 lb. extra lean ground turkey
- 1/4 cup chicken broth (60g)
- 8-oz. lite cream cheese (226g)
- 4.5 Tbsp roasted red bell peppers, I used Mezzetta brand that came pre-cut in jar (90g)
- 1 cup shredded mozzarella cheese (112g)
- 1/2 cup fat free feta cheese (56g)
- 1 Tbsp Weber Mediterranean seasoning, or other seasoning of choice
- 1 Tbsp garlic powder
Instructions
- Preheat oven to 350 degrees F. Prepare a 9x13" baking dish by spraying with nonstick cooking spray.
- If you still need to cook your spaghetti squash, you can do this first. New to spaghetti squash? Check out this How to Cook a Spaghetti Squash post.
- In the meantime, spray a large skillet with cooking spray and set to medium heat. Add onions and saute for 1 minute then add the mushrooms and saute until they are both tender, about 8 minutes. Remove from skillet and transfer to a large mixing bowl.
- Using the same skillet, spray again with cooking spray and add the ground turkey and chicken broth. Season with salt and pepper (to taste). Cook, breaking into crumbles as you go until no longer pink. Then transfer to the large mixing bowl.
- Add the cream cheese, roasted red peppers, garlic powder and Mediterranean seasoning to mixing bowl with the mushrooms and cooked turkey. Mix until all the ingredients are combined. Then stir in the spaghetti squash. Taste and add more salt and pepper if desired.
- Transfer the spaghetti squash mixture into the prepared baking dish. Sprinkle evenly with feta and mozzarella cheeses.
- Bake for 20-30 minutes or until hot cheesy and bubbly. Let cool for 10 minutes and enjoy!
Notes
MFP entry: LFF Tuscan Spaghetti Squash Bake
Nutrition Information:
Yield:
6Serving Size:
1/6 of dish (317g)Amount Per Serving: Calories: 314Total Fat: 14gSaturated Fat: 7.9gCarbohydrates: 18gFiber: 3.2gSugar: 8.1gProtein: 29g
It’s going to be finish of mine day, but before end I am reading this great post to increase my know-how.
THIS IS SOOO GOOD!!🤤😭so much volume/ so much food per serving. Husband approved as well! Thank you!
Yes!! So glad you love it 🙂 thank you!
This dish is seriously fire! It is SO good. The volume is out of this world. This is hands down a staple in my house!!
Yes! Thank you Kort! I LOVE hearing that!
This looks amazing!
What kind of food scale is that?
This looks amazing!
What kind of food scale is that?
Honestly, my family LOVES this recipe!! My husband and I track macros, but it’s tough finding a meal that fits our plans but is also something our four little boys actually like to eat. This meal is a winner, and we’ve had it MANY times 😊😊. Thanks so much for a recipe that’s so yummy, so satisfying, and such great volume without blowing our macros out of the water!! 👏👏👏
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