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Spaghetti Squash and Turkey Casserole

Spaghetti Squash and Turkey Casserole


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  • Author: Mariel Lewis
  • Total Time: 55 mins
  • Yield: 16 servings 1x

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

  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. 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