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Spaghetti Squash and Turkey Cheese Bake


  • 3 lb spaghetti squash
  • 2 garlic cloves, finely chopped
  • 1 medium onion, chopped
  • 1 tsp extra virgin olive oil
  • 1 lb ground turkey, extra lean
  • 1 can (11 oz) low sodium cream of mushroom soup
  • 1 cup tomato sauce
  • 1 tbsp cornstarch
  • 1 cup (4 oz) low fat Tex Mex cheese, shredded
  • 1/2 cup Panko or whole wheat breadcrumbs

(Optional Topping):

  • 2 tbsp coconut oil or organic butter, melted
  • 1/2 cup (2 oz) low fat Tex Mex cheese, shredded
  • 1/2 cup Panko or whole wheat breadcrumbs



  1. Preheat oven to 375 F degrees. Cut squash in half lengthwise and spoon the seeds out. Punch randomly with a fork, place cut side down on a baking sheet lined with parchment paper. Bake for 30 minutes. Remove from the oven, let it cool and separate into strands with a fork. Place in a large bowl and set aside.
  2. While squash is baking, preheat large non-stick skillet on low heat and add olive oil. Add garlic and onion, sauté until translucent or for 4 minutes, stirring occasionally. Add turkey and cook for another 7 minutes, breaking into pieces with spatula. Add mushroom soup, tomato sauce and cornstarch, stir and bring to a boil by raising heat to medium. Reduce heat to low and simmer for 5 minutes or until mixture has thickened a bit. Remove from heat, add cheese, stir and transfer to the bowl with spaghetti squash. Add breadcrumbs and gently mix to combine.
  3. To make the optional topping, in a small bowl, melt coconut oil or butter in a microwave. Add cheese, breadcrumbs and mix.
  4. Reduce oven temperature to 350 degrees F and spray 9″ x 13″ baking dish with cooking spray. Transfer squash and turkey mixture into the dish, level with spatula, sprinkle with topping and bake uncovered for 35 minutes or until the edges are bubbling. Broil on high for 5 minutes or until crust is a bit golden. Let cool for 15 minutes before serving. Cut into 8 slices and serve hot.

Storage Instructions: Refrigerate covered in an airtight for up to 4 days or freeze for up to 4 months.

Servings Per Recipe: 8     Nutritional Info: 235 calories, 21g protein, 16g carbohydrate, 3 g fiber

Recipe source: