A comforting and hearty dish without the guilt, Turkey Kale Ranch Casserole packs protein & healthy fats, is great for meal prep, & is paleo, gluten & dairy free, & Whole30 approved.
With the “colder months” months just around the corner, it’s all about the hearty and comfort foods. I say “colder months” in quotes because the weather is all over the place here. The high was 80 yesterday, but then on tomorrow the high is only supposed to be 50. Austin can’t make up it’s mind.
We were never huge into casseroles growing up. I think it is a southern thing? My mom grew up on the standard meat and potatoes diet outside Pittsburgh and my dad is 100% Italian. Growing up did lots of veggies, proteins, seafood, pasta, pizza, and things like that when we ate at home. The idea is pretty genius if you ask me though. Throw some veggies, meats, sauce, and a binder into a pan and bake it. You really can’t go wrong.
I was never a huge ranch fan growing up, except for a couple years in middle school. I think I was introduced to Hidden Valley ranch at a friend’s house and loved it. My mom never bought that kind of stuff, but she did after I found out about it. I’m sure I probably bothered her and whined till she did. After those couple years though, it faded out.
It wasn’t until recently I tried Primal Kitchen that my liking for ranch came back! It’s paleo and Whole30 friendly and made with avocado oil, spices, and eggs. Just like you would make it at home.
This turkey kale ranch casserole is loaded with all the goods for a comforting and hearty casserole without the guilt. It makes a well balanced meal with protein, healthy fats, and some carbs. I used spaghetti squash keeping it lower carb and also added in some kale for some extra greens. If you bake the spaghetti squash ahead of time, it will save you a bunch of time and make an easy weeknight dinner. Or it would be perfect for meal prep!
PS – check out these burgers too if you are a lover of ranch!
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- 1 small spaghetti squash (600 grams)
- 1 pound lean ground turkey (I used 93/7)
- 2 cups packed kale, roughly chopped (120 grams)
- ½ cup diced onion (60 grams)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 3 eggs
- 6 tablespoons ranch dressing (homemade or store bought)
- salt and pepper, to taste
- coconut or avocado oil for greasing
- optional toppings: ranch, parley, hot sauce...
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cut spaghetti squash in half and sprinkle the flesh with salt and pepper. Place flesh side down on baking sheet and roast 35-40 minutes until the skin gives a little when touched.
- When the spaghetti squash has about 15 minutes left, make the turkey kale mixture. Heat a large well seasoned cast iron over medium heat. Once hot (about a minute), add onion 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 chopped kale and cook for another 2 minutes until wilted and everything is cooked through. Stir in garlic powder, onion powder, parsley, and dried dill.
- Grease a 8x8 baking dish. When spaghetti squash is done, remove from oven and thread flesh with a fork to make spaghetti. Add to greased pan. Add turkey mixture and mix well. Then add eggs, ranch, and salt and pepper, and mix until well combined, making sure the eggs are evenly distributed.
- Bake for 45-50 minutes until browned and cooked through. Let cool for a few minutes and then top with optional toppings. Enjoy!
Thanks so much Primal Kitchen for providing me with some product and helping make this post possible!
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