This Italian Ground Turkey 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. Gluten Free.
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.