Okay, so first off, I must preface with the fact that I haven't eaten gluten in 11 years and dairy is pretty much in the same boat (every once in a while I have a break with dairy where I think mayyyyybe I can tolerate it...I'm always wrong). I have an autoimmune disorder that makes eating hard for me, so my overall goal at all times is to eat food that makes me not feel like I'm dying. Solid promotion of my cooking skills, right? But I promise that I really do try to make things taste good, and my harshest critics are my family members who can eat anything they want. I'll only post recipes here that they have approved.
The following recipe is one I stole from the great Juli Bauer of PaleOMG and modified based on what was in my refrigerator/what I had a taste for. It's supposed to be Paleo Buffalo Chicken Casserole, but mine ended up being "Paleo Southwestern-y Turkey Casserole"
1 spaghetti squash
1/2 a yellow onion
3 cloves garlic
2 stalks celery
1 bell pepper
1 cup chopped button mushrooms
1 lb ground turkey/chicken/beef
4 Tbsp butter/ghee/oil
1/2 cup mayonnaise
1/2 cup hot sauce
salt, pepper and garlic powder to taste
First, set your oven to 400 degrees F, cut a spaghetti squash in half and bake it for about 35 minutes. It'll be soft-ish when it's ready. Once it's done, reduce your oven temp to 350.
While your spaghetti squash is cooling, heat 2 Tbsp of butter/coconut oil/olive oil/ghee in a large pan and add your onion, garlic, carrots, celery and red bell peppers. Once onions are translucent and carrots are beginning to soften, add half a cup of chopped mushrooms. After about a minute, add ground turkey (or chicken or beef) as well as salt, pepper and garlic powder (and I also added a bit of cayenne because I like spicy). Allow this to cook down, occasionally stirring so that the ground turkey browns.
While your meat and veggies are cooking, grease a baking dish (I used a 13x9 shallow dish, although an 8-inch high-edged glass baking dish would work as well) with 2 Tbsp of butter/ghee/oil. Scoop the seeds out of your roasted spaghetti squash and use a fork to create "noodles" with the meat of the squash. Pour the spaghetti squash "noodles" into your greased baking dish.
Once your meat/veggie blend is cooked through (aka no pink left in your ground meat), take it off of the heat. Add about half a cup of mayonnaise and half a cup of hot sauce (I used cholula - depending on the heat level of your hot sauce, use more or less) to your meat and veggies and stir to combine it all together. Pour your meat and veggies into your spaghetti squash (in the greased baking dish) and mix to combine. Add your two beaten eggs to the spaghetti squash, meat, veggie mixture until it's all completely incorporated.
Place your baking dish in the oven for 45-60 minutes, watching for a crust to form on top and around the edges. Once the crust is formed, remove from oven and allow to sit for a few minutes before cutting. When serving, add some sliced avocado, chopped green onions and chopped cilantro to the top and serve!
Enjoy knowing that you're eating a healthy and delicious meal that hopefully makes you feel good after!