This Italian Turkey and Spinach Spaghetti Squash Casserole is a mix of spaghetti squash, chopped fresh spinach, shallots, and garlic. Seasoned with oregano and basil, then layered with gruyere cheese. A great gluten free dinner option too.
Cut spaghetti squash in half. Remove seeds. Rub with olive oil and sprinkle with a few pinches of salt and pepper. Bake cut side down on rimmed baking sheet - 400F for 40 minutes or until you can pierce through skin with a fork.
While the squash is baking, heat 1 Tbs olive oil in a sauté pan. Add chopped shallots. Sauté until softened - 3-4 minutes. Sprinkle with 1/8 tsp salt and pepper.
Add ground turkey, 1/4 tsp salt and a few grounds of pepper. Break up turkey so it cooks in bite sized chunks.
When the turkey is almost cooked, add chopped garlic, 1/2 tsp dried oregano and 1 tsp dried basil. Stir to incorporate. Turn off heat, cover and set aside.
When the squash is cooked and has cooled enough to handle, use the tines of a fork to scrape the spaghetti into a large bowl.
Combine spaghetti squash, 3/4 of the gruyere cheese, turkey mixture, and chopped spinach. Season with 1/4 tsp salt and pepper. Mix well.
Lightly grease a baking pan with olive oil and scoop the turkey/squash mixture the pan. Sprinkle with remaining Gruyere cheese + 1/4 tsp remaining basil, drizzle of olive oil and a few sprinkles of salt and pepper.
Bake 10 minutes @ 350F or until cheese is melted. Sprinkle with fresh parsley and serve with side salad.