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A slice of butternut squash casserole shown on a white plate with a fork.
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5 from 1 vote

Butternut Turkey Baked “Spaghetti” (Grain Free)

This warming and healthy fall meal is a favorite at our house! I made this "spaghetti" for my niece and nephew who are picky eaters, and both of them cleared their plates. The butternut noodles are a fun switch from pasta, are naturally gluten free, and make this casserole sweet and irresistible.
Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 268kcal


Butternut Noodles

  • 1/2 butternut squash large, the solid end (or 2 small squashes)
  • 1/2 tablespoon olive oil
  • sea salt and black pepper to taste

Turkey Spaghetti Sauce

  • 1/2 tablespoon olive oil
  • 1 cup onion chopped
  • 2 bell peppers 1 used 1 green, 1 red, chopped
  • 7 ounces Jones Dairy Farm All Natural No Antibiotics Ever Golden Brown Chicken Sausages
  • 1 25 ounce tomato basil sauce diced
  • 2 cups zucchini chopped, 1 medium zucchini
  • 1 15 ounce can black olives sliced
  • 1 cup mozzarella cheese shredded
  • 1 cup parmesan cheese shredded
  • 1/2 cup parsley chopped finely, optional, garnish


  • Preheat oven to 425 degrees Fahrenheit.
  • Spiralize butternut squash with the larger noodle blade. (I recommend the OXO Sprializer ).
  • Place "noodles" on a large cookie sheet, drizzle with olive oil, and lightly season with sea salt and pepper.
  • Use your hands to spread the oil around the noodles. Bake for 15 minutes, until softened but still slightly underdone.
  • While the noodles are baking, prepare spaghetti sauce.
  • Brown sausage in a skillet for about 10 minutes over medium high heat, then remove from pan and slice.
  • In the same skillet, add olive oil and minced onion. Saute for 5-10 minutes over medium-high heat, until onions are translucent.
  • Add bell peppers, and continue to cook for another 5 minutes.
  • Add the tomato basil sauce, olives, and zucchini, and continue to simmer for 10 minutes. Remove from heat and set aside. Resist the urge to "thin" out the sauce- you will want it really thick so you can "slice" the casserole.
  • In a large baking dish (I used an rounded rectangular 10 x 8 inch baking pan, and this recipe perfectly fills it), begin by layering in 1/2 of the butternut noodles.
  • On top of the noodles, layer 1/2 of the sausage sauce, followed by 1/2 of the cheese.
  • Add 1 more layer of noodles, sauce, and cheese.
  • If baking the dish right away, bake it in the still heated oven for 30 minutes, covered (until the sauce is bubbling). Uncover the dish, and lightly brown the cheese, 5-10 additional minutes.
  • The dish can also be made ahead and baked up to a day later. If the dish has full cooled prior to baking, preheat oven to 425 degrees Fahrenheit, and bake for 45-55 minutes covered (until sauce is bubbling). Remove the cover, and brown the cheese for an additional 5-10 minutes.
  • Garnish with parsley, and allow to "set" for 10-15 minutes if you want the slices to come out nicely. When it's very hot, the slices won't hold as well.



Calories: 268kcal | Carbohydrates: 16g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 737mg | Potassium: 508mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8763IU | Vitamin C: 80mg | Calcium: 344mg | Iron: 2mg