Comfort food to the rescue! This cheesy spaghetti squash casserole will easily be one of your families favorite recipes. It’s creamy, gooey and SO full of flavor! Even the pickiest of eaters will love it!
1 large spaghetti squash, cooked and noodles put aside in a large bowl
3 tbsp. butter or coconut oil, divided
1 large onion, chopped
2 cloves garlic, minced
2 tbsp. fresh thyme
1/4 tsp. nutmeg
2 1/2 bsp. tapioca flour
1 lbs. ground turkey breast
10 oz. frozen spinach, defrosted
4 cups milk of your choice, I used homemade cashew milk
1 1/2 cup grated cheddar or gouda cheese
1/4 cup grated parmesan
salt and pepper to taste
In a pan over medium heat add 1 tbsp. butter or coconut oil, garlic, thyme, ground turkey. Season with salt and pepper. Cook for 4-5 minutes or until turkey is no longer pink and fully cooked. Set aside.
In a large pot over medium heat, add the rest of the butter or coconut oil (2 tbsp.)and onions. Cook for about 10-15 mixtures or until onions start to caramelize. Coat the onions with some salt and the tapioca flour and cook for 2 more minutes.
Stir the spinach in. Add milk and whisk together. Add nutmeg and shredded cheddar or gouda. Keep on stirring until well combined. It should be thick and creamy.
Add the spaghetti squash and cooked ground turkey. Toss to ensure all the spaghetti squash and turkey is coated with the cheese mixture. Add salt and pepper to taste.
Place in a baking dish and sprinkle the parmesan cheese on top.
Bake in a 375f oven for 25 minutes.