Spaghetti Squash Pesto Turkey Casserole

Coconut Free | Dairy Free | Gluten Free | Grain Free | Legume Free | Sugar Free

Natural Grocers

    1 h

    10 servings

    A delicious use of Thanksgiving leftovers!


  • 2 medium spaghetti squash
  • Oil for greasing (olive oil, coconut oil, or ghee)
  • 1 cup fresh basil
  • ¼ cup pine nuts
  • Juice from half a lemon
  • ½ cup Natural Grocers Brand Organic Extra Virgin Olive Oil
  • Sea salt and pepper, to taste
  • 1 ½ pounds cooked turkey or chicken, chopped
  • 5 Natural Grocers Brand Pasture-Raised Eggs, lightly whisked
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  1. Preheat oven to 375º F. Cut both spaghetti squash in half lengthwise and use a spoon to scrape out the seeds. Place the halves face down in a 9” x 13” baking pan with about a ¼-inch of water. Bake for 25-30 minutes, or until the squash is slightly softened but still mostly firm (al dente). Remove and place face up to cool. Dump out the water from the pan and clean if necessary before greasing the pan with your choice of oil. Scrape out the spaghetti squash threads into a large bowl.
  2. For the pesto: Add the basil, nuts, and lemon juice to a food processor and process until all ingredients are well combined. With the processor running, slowly drizzle in the olive oil to create a sauce consistency (because this will be added to the casserole, you want it to be runnier than a typical pesto). Season with salt and pepper to your taste preference.
  3. For the casserole: Add the pesto, turkey (or chicken), and eggs into the large bowl with the spaghetti squash. Add in any other ingredients that suit your fancy (sautéed onions, spinach, kale, mushrooms, peppers, etc.) and stir to combine. Pour the entire mixture into the baking pan.
  4. Bake at 375 º F for one hour, or until the casserole is set. Serve with a fresh green salad on the side.

Source: Charles and Julie Mayfield, Paleo Comfort Foods authors

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