Paleo Pumpkin Turkey Bake (Gluten Free, Paleo)
Pumpkin has officially taken over my life. Pumpkin bread, pumpkin soup, pumpkin sauce, pumpkin donut holes, pumpkin muffins, roasted pumpkin, pumpkin seeds, and paleo pumpkin turkey bake! It’s just that time of year! This paleo pumpkin turkey bake uses my pumpkin tomato sauce and Instant Pot spaghetti squash.
Yes, that’s right. Spaghetti squash in the Instant Pot! It’s quick, easy and you don’t have to fight with cutting it. I promise you, you will never want to bake a spaghetti squash ever again. I’m warning you. This paleo pumpkin turkey bake is slamming!
Paleo Pumpkin Turkey Bake
prep 10 mins
cook 25 mins
total 35 mins
yield 4-6 servings
Ingredients
1 spaghetti squash (approx 2 lbs), cooked and shredded
1 lb ground turkey
2.5 cups of Pumpkin Tomato Sauce
1/2 cup of coconut cream or heavy cream (if tolerated)
3-4 large handfuls of spinach, roughly chopped
Instructions
Preheat oven to 350 degrees.
In a large skillet brown ground turkey.
While turkey is cooking heat sauce in a large pot and mix in coconut cream. Once combined mix in spinach, cooked spaghetti squash, and ground turkey.
Pour mixture into a 9x13 baking dish and bake for 20-25 minutes or until heated through.
Notes
If you don't have an Instant Pot you can cook the spaghetti squash by baking it. Cut it in half, remove the seeds, and brush the inside with fat/oil of choice. Place squash cut sides down on a baking sheet and roast in a 375 degree oven for 40 minutes or until the squash can be easily pierced with a fork. Let cool and pull insides with a fork.
