A comforting and hearty dish, this Ground Turkey Spaghetti Squash Casserole is made with ranch dressing, ground turkey, kale, onion, and spaghetti squash and baked in the oven until crispy and golden brown. This turkey casserole is packed with protein and healthy fats, is great for meal prep, and is paleo, gluten-free, dairy-free, and Whole30 approved.
optional toppings: ranch, parsley, avocado, hot sauce...
Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. 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 the 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 or saute 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 chopped kale and cook for another 2 minutes until wilted and everything is cooked through. Stir in garlic powder, onion powder, dried parsley, dried dill, and salt and pepper to taste.
Grease a 7x11 baking dish (or something similar). When spaghetti squash is done, remove from oven and thread flesh with a fork to make spaghetti (you should have around 5 cups cooked). Add to the 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.
Bake for 45-50 minutes until browned and cooked through. Let cool for a few minutes and then top with optional toppings. Enjoy!
To save time, feel free to roast the spaghetti squash a day or so before and store in the fridge. I also listed other meal prep options for making ahead of time and storing in the blog post above.