Turkey spaghetti casserole combines spaghetti squash, turkey Italian sausage, and tomatoes to create a comforting casserole that will feed you all week.
Pre-bake the spaghetti squash:
2 Option A - cut each squash in half "long-ways," scrape out the seeds, and lay face-down on a baking sheet. Bake at 375 F for 30 minutes. Let cool completely on the counter or refrigerator before use.
3 Option B - Poke 1-3 holes into the center cavity of the whole squash. Place the two squash on a baking sheet and bake at 375 F for 1 hour. Let them cool completely on the counter or refrigerator before use. Note: I prefer this method because, though it takes more time to cook, cutting the whole squash in half is extremely difficult when raw.
The casserole:
6 In a large frying pan over medium-high heat, melt the bacon fat. Once the fat is melted, add the ground turkey, 2 tablespoons Italian seasoning, 2 teaspoons sea salt, and 1 teaspoon pepper. Stir in the pan to combine and cook until everything is browned and just starting to crisp on the edges. Remove from heat, drain, and set aside.
7 If your pre-baked spaghetti squash are still whole, use a sharp knife to cut them in half. Carefully scrape out the seeds (try to do your best to leave behind the stringy squash flesh) and then using a large spoon or fork, scrape the squash flesh from all 4 halves into a large mixing bowl. Add the melted butter, lemon juice, 1 teaspoon sea salt, and 1/2 teaspoon pepper. Stir to combine and set aside.
8 Once the browned turkey has cooled, add it to the squash with the 4 beaten eggs. Using either your hands or a large spoon, mix the everything together until it's even. Pour the casserole filling into a 9" x 12" dish.
9 Pour the drained diced tomatoes over the top of the casserole and sprinkle with a generous amount of additional Italian seasoning.
10 Bake at 350 for 30 minutes and enjoy!
