I’ve been really into poultry lately, eating tons of chicken and turkey. I like to prepare my chicken in a very simple way, grilled or broiled…this works great for me, since I can then add grilled chicken to salads, mix and match it with various side dishes, and sometimes, just eat it by itself as a snack. However, I like my turkey a bit more…“complex”.
Last post showcased my favorite ground turkey recipe for lettuce wraps, which is still a mix-and-match sort of recipe (simple enough to enjoy it in various ways). Today, however, I am featuring my ‘Spaghetti Squash & Turkey Casserole’ turkey recipe. I like to experiment with my turkey, especially since I eat lots of it…got to keep switching the flavor up, you know? And you know what my secret is? Spices (and using various vegetables as part of the recipe, too)! Spices play a key role when it comes to switching things up and playing around with flavors. Try it.
My Spaghetti Squash and Turkey Casserole recipe yields many servings, so you could either share it with your family and it eat all up…or cut it in small squares and place each in a Ziploc bag to freeze for later consumption. It’s up to you. Also, feel free to add the spices of your choice if you don’t like the ones I am using. Mrs Dash (spice I used) is a really good option if you want to keep sodium intake under control!
- 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
- ⅓ cup less-sodium chicken broth
- ⅓ unsweetened carton coconut milk
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp Garlic and Herbs Mrs. Dash spice
- ½ cup purified water
- 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.
- Baking dish (9”x13”)
- Baking sheet
- Aluminum foil
- Wooden spoon
- Measuring cups
- Measuring spoons
- Sharp knife
- Cutting board