• Rachel R

Ground Turkey Spaghetti Squash Casserole

I have just started trying to meal plan so that I can eat a bit healthier during the day. I came across this recipe and most of it sounded pretty yummy, so I figured I could take the base recipe (from Eat the Gains Blog) and alter it to my taste. If you are interested in seeing the original recipe click the link above and check it out. Please note that I am not a chef, so some of the ingredients aren’t measured perfectly, and I cannot provide nutritional information. I really did make this recipe and loved it! I topped mine with cheddar cheese and extra Ranch. Next time I make it I want to add some of the veggies mentioned below. Sorry about no photos, I have to work on my food photography.

I promise I will not share a recipe with y’all that I haven’t made myself to help reduce the “Pinterest fails”, I have definitely had a few myself and know how frustrating they can be. Let us dig in!

Ingredients:

· 1 lb Ground turkey, lean

· 1 tsp Garlic powder

· 2 cups Spinach, packed

· 1/2 cup Onion

· 1 tsp Onion powder

· 1 Spaghetti squash, small

· 3 Eggs, large

· 3/8 cup Ranch dressing, homemade or store bought

· Salt and pepper

· Oil

Optional Toppings and Add ins:

· Grated cheddar cheese

· Extra Ranch

· Avocado

· Hot sauce

· Left over veggies (broccoli, cauliflower, kale, etc.)

Instructions

1. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil. Cut spaghetti squash in half, scoop out the seeds, and sprinkle the flesh with a little oil and salt and pepper. Place flesh side down on baking sheet and roast 35-40 minutes until the skin gives a little when touched.

2. When the spaghetti squash has about 15 minutes left, make the turkey spinach mixture. Heat a large well-seasoned cast iron or sauté pan over medium heat. If needed, add about 1/2 tablespoon oil and let it get hot. Add onion and salt and pepper and cook for 2-3 minutes until softened. Add turkey and break it up with the back of a spoon. Cook for 3-5 minutes until slightly browned. Add spinach and cook for another 2 minutes until wilted and everything is cooked through. Stir in garlic powder, onion powder, and salt and pepper to taste.

3. Grease an 8x8 baking dish. When spaghetti squash is done, remove from oven, let cool for 1-2 minutes and thread flesh with a fork to make spaghetti. Add to greased pan. Add turkey mixture, eggs, ranch, and salt and pepper, and mix until well combined, making sure the eggs are evenly distributed. If needed, you can mix in a bowl, but I don't like to dirty any more dishes than needed.

4. Bake for 45-50 minutes until browned and cooked through. Let cool for a few minutes and then top with optional toppings. Enjoy!

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