Oh man, guys! This turned out great, you’ve got to go make this now! Sorry I didn’t get this recipe up sooner, I’ve been studying my face off for a big test I have tomorrow. Actually all of April is one big test/project/paper so I apologize in advance if posting becomes far and few between for the next month. I’ll try and keep it up but I can’t promise I’ll even have time to do much original cooking and baking. I can say I have another recipe to post in the upcoming week though! yay! Okay, on to this one….
1 medium spaghetti squash
1 lbs. ground turkey breast
1 medium yellow onion, diced
1 tbs. olive oil
Salt and Pepper
2 tbs. basil
1 tbs. paprika
1 tbs. rosemary
1/2 tbs. garlic salt
1/2 tbs. sage
(+more of any or all of these spices!
3/4 cup of canned coconut milk
3/4 cup spaghetti sauce (italian seasoning style)
Nutritional yeast (optional)
Alrighty- first preheat your oven to 400 F. Cut your spaghetti squash lengthwise, line a baking tray with tinfoil, then place your squash cut side down on the tray. Bake for 45-60 minutes until cooked and easily spaghetti-able.
While your spaghetti squash is cooking, cook up your ground turkey breast in a skillet over medium high heat. Add half the spices to the meat while it is cooking. Season with salt and pepper. Cook just until not pink anymore.
Put the meat in a big bowl to the side. Add 1 tbs. of olive oil to the skillet and add your onion. Season with salt and pepper. Saute until soft and translucent. Add to your bowl with the meat. Once your squash is done and you have shredded it with a fork, add it to the bowl. Mix everything well.
Mix your eggs in a separate bowl with the rest of the spices. Beat well then pour over your spaghetti squash/meat mixture and mix everything together well. Feel free to add a little bit more of each of the spices at this point and mix in.
Add in your tomato sauce and coconut milk and mix well.
Pour into a greased baking dish. If you like, sprinkle nutritional yeast on top o add a bit of creamy, cheesiness. I don’t eat dairy so this is a great alternative to making a dish cheesy and gooey! You could always added your favorite shredded cheese to the top.
Cook for 25-35 minutes (at the 400 F), until not liquid-y anymore and eggs are cooked through.
Serve it up with some avocado slices on top! Devour.
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3 thoughts on “Turkey, Egg, and Spaghetti Squash Casserole: Paleo, Dairy Free, Delicious”
This sounds great – will be making it soon! Thanks for posting 🙂
I love this recipe. My husband loves it more. I stumbled across it a year ago and I’m sure I make it once a month. I’ve never used the nutritional yeast. I’m sure it’s good with it, but I know it’s delicious without it!
So glad you love it so much! It makes me so happy to hear from readers when they really enjoy a recipe!