Buffalo Turkey Casserole
What do you get when you mix turkey with buffalo? The perfect casserole probably.
Nutrition facts per serving (makes 8 servings):
Calories — 386
Protein — 36
Fat — 21
Carbs — 16
1 spaghetti squash
2 lbs ground turkey
6 large eggs, whisked
4 tbsp butter, divided
4 cloves garlic, minced
4 stalks celery, diced
2 cups buffalo hot sauce (we mixed a mild and a medium)
2 yellow or red bell peppers, diced
2 carrots, diced
1 yellow onion, diced
1/2 cup sour cream
2 tsp garlic powder
2 tsp sea salt
1/2 tsp black pepper
- Preheat oven to 400. Cut spag squash in half and drizzle with avocado oil, add salt and pepper to taste and bake for 30-40 minutes, cut side down, until the skin is soft. Remove the squash from the oven, turn it down to 350.
- Let the squash cool for 5 minutes, then scrape the innards with a fork so they form spaghetti-like strings. Dump the strings into a greased baking dish and set aside.
- In a large skillet over medium heat, drop in your butter and let it run all over the pan. Cook the onions, peppers, celery, and minced garlic for 10 minutes until the onions are translucent.
- Drop in the turkey, garlic powder, salt, and pepper. Using a wooden spatula, break up the turkey into small pieces and mix all ingredients well. Cook until there’s no pink in your poultry, about 8 more minutes.
- Add the turkey mixture to the spag squash in your baking dish. Dump the eggs in, and mix well to combine.
- Bake for 1 hour, or until the edges brown into a crust and the top doesn’t give or jiggle in the middle.
- Garnish with green onion or some avocado for a chef’s kiss.
- Cut 8 even pieces outta your baking dish and store in an airtight container for a week of lunches!
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