Spaghetti Squash Casserole

Posted by Jen | Candida,Recipes | Saturday 13 February 2010 8:23 pm

I found a yummy recipe on, but tweaked it to make it Candida-Friendly for my daughter.


  • 1 spaghetti squash, halved and seeded
  • 1 pound ground turkey
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1 clove garlic, chopped
  • 2 small tomatoes, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/4 cups shredded sharp Cheddar cheese (optional)*
*Most Candida diets do not allow for dairy products.
In order to make the recipe “Candida-Friendly” for my daughter, I did not add the cheese.

Preparation and Baking Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
  3. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
  4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
  5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through.
  6. Remove skillet from heat, and (optional: mix in 2 cups cheese until melted.) Transfer to the prepared casserole dish.
  7. Bake 25 minutes in the preheated oven. (Optional: Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted)
I will take a picture and add it to the post the next time I make it, but I will say that this was the first dish I made for my daughter that she actually ate since starting her Candida diet.  She is allowed to have corn chips, so she put a serving of this casserole in a bowl and surrounded it with 5 or 6 corn chips.  It reminded us a little bit of a taco – a bit mushier because of the spaghetti squash, but definitely just as tasty.
It makes about 6 servings.
The nutritional information for each serving is below:
Calories Fat Cholesterol Sodium Carbs Sugar Fiber Protein
151 5g 66mg 78mg 10g 2g 2g 17g
Weight Watcher’s Points: 3