Tuesday, March 27, 2018

Turkey and squash casserole

This recipe is so easy and a hit my house! I feel like I may say that about all of the recipes posted recently, but they really are our faves.  I'm working on a Tony Robbins experience post. Trying to change up the pace from all the recipes I've been doing. It was too good of an experience not to share and I needed some time to come off the cloud I was on. Still on it but my adrenaline isn't quite as high. Stay tuned for the post to find out what I'm talking about. Have an amazing week friends! 

Turkey and Squash Casserole

Servings = 6-8


2 lbs of ground turkey
1 Spaghetti Squash
8-10 slices bacon
2 heads of broccoli
1 can full fat coconut milk
1 egg
1 tbsp garlic powder
Salt & pepper to taste


Set oven to 350. Cut Squash in half,  salt and place skin down onto a baking sheet. Bake for 30 minutes. 

Cook your bacon to your liking. Steam broccoli 4-5 minutes, do not overcook. It will go back in the oven. Cook your turkey, season to taste and leave it slightly under cooked. 

In a pan add your coconut milk, add 1 tbsp of garlic powder and bring to a boil. Add your egg and quickly mix your egg in. This adds thickness to your sauce. If you are a sauce lover as we are double the sauce. (2 cans of coconut milk, 2 eggs)

Your squash should be done by now. Scrape all your squash into a paper towel so that you can squeeze out all of the water. I do this twice. The paper towel will be drenched both times.

In a 9x13 baking dish, equally cover the pan with layers of squash, turkey, broccoli  and last but not least crumble the bacon over everything. Pour your coconut sauce over dish. With a fork, make sure everything is covered in sauce.

  • Bake at 350 for 35 minutes or until the top has slightly browned. 


As always, 
happy and healthy cooking, 
from my kitchen to yours. 

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