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Spaghetti Squash Pesto Turkey Casserole

Total Time

1 h


A delicious use of Thanksgiving leftovers!


10 servings

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Total Time

1 h



  • Yields: 10 servings

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  • 2 medium spaghetti squash
  • 1 cup(s) fresh basil leaves
  • 1/4 cup(s) pine nuts, or walnuts
  • juice of 1/2 lemon
  • 1/2 cup(s) olive oil
  • 1 1/2 pound(s) cooked turkey, or cooked chicken
  • 5 organic eggs
  • to-taste sea salt and pepper
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  1. Preheat oven to 375 degrees F. Cut the spaghetti squash in half and remove the seeds. Place the halves face down in a 9X13 baking pan with about ¼ inch of water. Bake for 25-30 minutes or until squash is slightly softened but still mostly firm (al dente). Remove and place face up to cool. Dump out the water from the pan and clean if necessary before greasing the pan with olive oil, coconut oil, or ghee. Scrape out the spaghetti squash threads into a large bowl.
  2. For the pesto: combine the basil, nuts, and lemon juice in a food processor. Process until all ingredients are well combined. Slowly add in the olive oil to create a sauce consistency (because this will be added to the casserole you will want this to be more runny than a typical pesto). Season with salt and pepper to your taste preference.
  3. Combine the pesto, spaghetti squash, turkey (or chicken) and eggs in a large bowl. Add in any other ingredients that suit your fancy (sautéed onions, spinach, kale, mushrooms, peppers, etc.). Pour the entire mixture into the baking pan.
  4. Bake at 375 degrees F. for one hour or until the casserole is set.
Source: Charles and Julie Mayfield, Paleo Comfort Foods authors

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