Pumpkin has officially taken over my life. Pumpkin bread, pumpkin soup, pumpkin sauce, pumpkin donut holes, pumpkin muffins, roasted pumpkin, pumpkin seeds, and now this paleo pumpkin turkey bake! This 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.
So guess what I’m doing this weekend? Running. Haha. Yes, if you know me you know why that is absolutely hysterical. The past couple of months I’ve been training with some of our local women hockey players getting ready for an international ball hockey tournament that our local rink hosts every year. None of us are ball hockey players, but here we find ourselves. I still can’t wrap my head around this concept of running. It’s like a foreign language to me. I haven’t played a tournament of any kind in quite sometime, so I’m a little nervous to see how my health holds up. I’m finally out of the flare I wrote about last week and I really don’t want to send myself right back into one. I’m taking extra precautions this week – focusing on getting enough sleep, eating well, and taking the extra rest where I can get it. We’ll see how it turns out. I’m hoping it’s not another one of those learning my limits situations.
Ok, you don’t really care about that. You want food.
This paleo pumpkin turkey bake was so flipping delicious. A few months ago I had some food allergy & intolerance testing done to try to figure out if anything I was eating was causing my ongoing symptoms. Much to my demise, it turns out that I have a extremely high sensitivity to coconut. I didn’t notice much difference after removing it, but when I tried to add it back in it was obviously an issue. I’m far in denial and I convinced myself that this dish HAD to be creamy and that coconut wasn’t really a problem for me. WRONG. Worst reaction ever. I woke up so sick the next morning that I nearly passed out. Needless to say I only had one serving and the rest went to coworkers. I’ll have to write more about my experience with the food allergy testing and my completely backwards attempt at the Autoimmune Protocol in the future. Let’s just say AIP by itself is hard, AIP without coconut and the 50+ other foods you are reacting to is absolutely infeasible. If you are like me and can’t do coconut you could sub in heavy cream or just leave it out all together when making this dish.
I’m warning you. This paleo pumpkin turkey bake is slamming!
Paleo Pumpkin Turkey Bake
Yield 4 -6 servings
- 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.
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.
Courses Entree, Dinner