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Paleo Squash Casserole: 1 Joyful Bake

Paleo squash casserole
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A delicious and satisfying paleo-compliant squash casserole that replaces traditional grains and dairy with wholesome, paleo-friendly ingredients for a joyful bake.

Ingredients

Scale
  • 2 lbs yellow squash, thinly sliced
  • 1 lb ground turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup almond flour
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 2 large eggs, beaten
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add ground turkey, onion, and garlic. Cook until turkey is browned and onion is softened. Drain any excess fat.
  3. In a separate bowl, combine almond flour, parsley, chives, salt, and pepper.
  4. In another bowl, whisk together the beaten eggs and almond milk.
  5. Add the turkey mixture to the dry ingredients and stir to combine.
  6. Pour the egg mixture into the turkey and almond flour mixture. Mix well until everything is evenly incorporated.
  7. Spread the mixture evenly into a greased 9×13 inch baking dish.
  8. Bake for 30-35 minutes, or until the casserole is set and lightly golden brown on top.
  9. Let it cool slightly before serving.

Notes

  • You can substitute ground chicken or beef for the ground turkey.
  • Feel free to add other paleo-friendly vegetables like mushrooms or bell peppers.
  • For a cheesy flavor without dairy, consider adding nutritional yeast to the dry ingredients.

Nutrition

Find it online: https://sundayflavor.com/paleo-squash-casserole-recipe/