Spaghetti Squash Cheeseburger Casserole Recipe for Dinner

Craving a juicy burger? Try this cheeseburger spaghetti squash casserole — a satisfying low‑carb dish packed with all your favorite burger flavors.

Tasty Cheeseburger Spaghetti Squash Bake

There are many low‑carb alternatives to traditional pasta — from zucchini noodles to hearts‑of‑palm strands — but spaghetti squash stands out. Its natural, fork‑pulled strands make it an ideal base when you want the look and texture of noodles without the refined carbs.

Once you learn how to cook spaghetti squash, you’ll find it’s incredibly versatile. You can swap it into almost any pasta recipe and enjoy a lighter, fiber‑rich version of your favorite dishes.

This casserole is inspired by a classic cheeseburger: savory ground meat, tangy ketchup and mustard, crunchy pickles, diced onion, and melted cheddar. If you like, stir in diced fresh tomato at the end for extra brightness, but the casserole is delicious as written.

Ready to make a comforting, burger‑forward casserole that’s lower in carbs and full of flavor? Keep reading — this dish is simple, family‑friendly, and perfect for weeknight dinners or meal prep.

Ingredients Needed

This casserole uses pre‑cooked spaghetti squash in place of a burger bun, plus familiar cheeseburger toppings for a satisfying, well‑balanced meal.

• Spaghetti squash: 1 large, cooked and shredded (about 950g cooked).
• Olive oil: 1 tbsp to sauté onion and garlic.
• Onion: 1/2 yellow onion, diced for balanced flavor.
• Ground turkey: 1 lb (93/7 recommended). You can substitute ground beef if preferred.
• Garlic: 2 cloves, minced.
• Salt & pepper: 1 tsp salt and 1/2 tsp pepper, or to taste.
• Ketchup: 1/2 cup for sweet tang.
• Mustard: 1/4 cup to brighten the sauce.
• Nonfat plain Greek yogurt: 1/4 cup for creaminess and added protein.
• Pickles: 1/2 cup chopped dill pickles for crunch and acidity.
• Lite cheddar cheese: 1 cup, grated (reserve half for topping).
• Eggs: 3 large, to bind the casserole.

Kitchen Tools Required

Most of the tools are standard if you’ve made casseroles before. You’ll need:

• 9×9 baking dish
• Saute pan
• Large mixing bowl
• Small mixing bowl
• Whisk

Measuring tools: 1 cup, 1/2 cup, 1/4 cup, 1 tbsp, 1 tsp, 1/2 tsp.

How To Make Cheeseburger Casserole With Spaghetti Squash

Follow these steps to assemble and bake the casserole. The active prep is straightforward; most of the time is baking.

1. Preheat the oven to 400°F (200°C) and grease a 9×9 baking dish.
2. Cook the spaghetti squash using your preferred method (roasting yields consistent results). Once cooked, scoop out the strands into a large bowl and set aside.
3. In a sauté pan, heat the olive oil over medium heat. Add the diced onion and cook about 2 minutes until softened.
4. Add the ground turkey, salt, pepper, and minced garlic. Cook, breaking up the meat, until no longer pink. Remove from heat and add the cooked turkey to the bowl with the spaghetti squash.
5. In a small bowl, combine the ketchup, mustard, Greek yogurt, and chopped pickles. Pour this sauce over the spaghetti squash and turkey.
6. Whisk the three eggs in the now‑empty sauce bowl, then add the eggs to the squash mixture to help bind everything together.
7. Stir in half of the grated cheddar until evenly distributed, mixing thoroughly so all ingredients are combined.
8. Transfer the mixture into the prepared baking dish and sprinkle the remaining cheddar evenly on top.
9. Bake for 1 hour. Remove and let cool 15 minutes before slicing and serving.

Here are helpful answers to common questions about spaghetti squash and this casserole.

How do you cook spaghetti squash?

You can roast, microwave, air‑fry, or pressure cook spaghetti squash. Roasting is the author’s preferred method for reliable texture and flavor. For a quick microwave method: pierce the whole squash several times, microwave 4 minutes, let cool, slice, remove seeds, then cook cut‑side down in a covered dish with 1/4 cup water for about 10 minutes before shredding the strands.

How do you make this casserole spicier?

Add sliced jalapeños or a pinch of crushed red pepper to the sauce for heat. Adjust to taste.

How do you keep the casserole from becoming watery?

The eggs help bind the mixture and reduce excess liquid. If the cooked squash seems very wet, sprinkle it with a little salt and let it sit in a colander for 10 minutes to draw out moisture before combining with the other ingredients.

The casserole is best fresh from the oven but stores well. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

If you liked this recipe, you’ll want to try these

Other casserole ideas to explore include buffalo chicken casseroles, broccoli cheddar spaghetti squash bakes, and turkey enchilada‑style dishes — all great for meal prep and family dinners.

Recipe by Erin Morrissey. Photos by The Mindful Hapa.