Guys, this casserole is SO GOOD! Seriously, you have to try it. If you’re anything like me, the word casserole might give you pause. Isn’t casserole a thing from the 1970s?! Maybe, but this is an updated and downright sexy version!
This casserole was born from an experiment that went completely right the first try! I am seriously loving the flavors that this casserole brings. While “wonton” might not be a 100% accurate description (not many “Asian” flavors to be found here), the end result seriously remind me of a crispy, crunchy wonton! This recipe is super customize-able and as long as you keep the ranch dressing in there, the end result will still have the same flavor.
Have I told you guys lately how much I freaking love Primal Kitchen products? They make life SOOOO easy. Their dressings, marinades and mayo make the paleo lifestyle super simple (and add a ton of flavor!). I am really loving the fact that they use avocado oil instead of any junky oils (cough, canola, cough) and I feel so good using them in my recipes!
I use Primal Kitchen products just about every day. My absolute favorites are:
- Greek Dressing – use as a salad dressing or a marinade for chicken
- Ranch Dressing – use on salad, as a dip for veggies, or in this recipe 😉
- Honey Mustard Vinaigrette – absolutely amazing with chicken, on salmon or used on salads!
- Mayo – using as a base for chicken or tuna salad (recipe soon!) or homemade chipotle ranch dressing (also coming soon!)
- Ketchup – use on EVERYTHING! But really, I love this sugar-free ketchup and use it on eggs, meat and sweet potatoes!
Primal Kitchen is running a promotion right now where you can take 20% off when you place an order directly on their website. Head here to order. If you can’t find Primal Kitchen Ranch Dressing at your local grocery store, you can always make your own ranch dressing! Here is a good replacement recipe.
This recipe is really easy to prepare ahead of time. You can roast the squash and assemble the casserole completely up to 3 days in advance and toss it in the oven once you are ready!
(PALEO, GLUTEN-FREE, DAIRY-FREE, GRAIN-FREE, WHOLE30, 21 DSD)
PREP TIME: 45 MINUTES COOK TIME: 70 MINUTES
1 spaghetti squash, halved
1 lb. ground turkey
1 zucchini, shredded
1 c. mushrooms, sliced
1 c. red cabbage, shredded
1 tsp. sea salt
1 c. Primal Kitchen Ranch dressing
Green onion (for topping)
Optional add-in ideas:
Kale, arugula or spinach
Broccoli or Cauliflower
1. Heat oven to 400 degrees for the spaghetti squash. Cut squash in half lengthwise and place face down on a baking sheet. Bake for 40 minutes or until tender to touch.
2. Meanwhile, heat up a skillet on the stove and begin to brown the turkey, season with 1/2 tsp. salt and cook until no longer pink. Add to a large bowl.
3. Once the turkey is browned, remove from skillet and add vegetables to the skillet. Sprinkle with the remainder of the salt and cook until softened ~5 minutes. Add to the bowl when finished.
4. When the squash is done, remove from oven and remove seeds with a fork. Scoop the rest of the spaghetti squash into the large large bowl. Turn oven down to 350 degrees.
5. Combine meat and vegetables and then add in ranch dressing and eggs. Mix well!
6. Using olive oil, ghee or coconut oil (or whichever oil you’d like!) grease a 9×9 dish. Scoop mixture into dish and press down evenly.
6. Bake for one hour. Turn to broil for the last few minutes until it is crispy and golden. Top with sliced green onions.