Description
This yummy and easy to make Spaghetti Squash and Turkey Casserole recipe makes for a wonderful paleo lunch or dinner. Made in less than an hour.
Ingredients
Units
Scale
- 2 lbs ground turkey
- 1 medium sized spaghetti squash
- 1 medium sized purple onion, sliced
- 1 garlic clove, minced
- 1 bundle of kale, chopped
- 1 egg, whisked
- 1/3 cup less-sodium chicken broth
- 1/3 unsweetened carton coconut milk
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp Garlic and Herbs Mrs. Dash spice
- 1/2 cup purified water
Instructions
- Preheat oven to 400 F.
- Place oven proof skillet over medium heat, and add in ground turkey and water. Use a wooden spoon to break down the turkey, sprinkle in Mrs. Dash and cover with a lid. Cook until no pink remains; check on it every 5 minutes to ensure it doesn’t burn.
- Cut the squash in half and remove seeds. Place squash halves open side down on a baking sheet lined with parchment paper, and bake for about 23 minutes. Fluff the insides with a fork to take out the “spaghetti” and place that in a heat-proof bowl. Transfer turkey to the bowl, leaving the leftover turkey juices in the skillet.
- To the skillet, add in kale, onions, garlic, chicken broth, coconut milk and spices. Mix well and cook for 2 minutes over medium heat. Mix in spaghetti squash, turkey and egg. Place skillet in the oven and bake for 25 minutes. Let cool a bit and serve.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American