Description
A delicious and healthy paleo squash casserole recipe that’s perfect for any occasion. This recipe replaces grains and dairy with wholesome, paleo-friendly ingredients for a satisfying meal.
Ingredients
Scale
- 2 lbs yellow squash, thinly sliced
- 1 lb ground turkey
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup almond flour
- 1/4 cup chopped fresh parsley
- 2 large eggs, beaten
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground turkey over medium heat until browned. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet with the turkey. Cook until the onion is softened, about 5 minutes.
- In a large bowl, combine the sliced yellow squash, cooked turkey mixture, almond flour, chopped parsley, beaten eggs, nutritional yeast, and olive oil. Season with salt and pepper to taste.
- Mix everything well until all ingredients are evenly distributed.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 30-35 minutes, or until the casserole is set and lightly golden brown on top.
- Let it cool slightly before serving.
Notes
- For a creamier texture, you can add a splash of unsweetened almond milk.
- Feel free to add other vegetables like bell peppers or zucchini.
- Ensure your almond flour is finely ground for a smoother consistency.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg