Description
Enjoy this delicious and healthy paleo squash casserole, a perfect gluten-free and dairy-free alternative to traditional casseroles. It’s packed with flavor and wholesome ingredients, making it a delightful addition to any meal.
Ingredients
Scale
- 2 lbs yellow squash, thinly sliced
- 1 lb ground turkey or chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup almond milk
- 1/4 cup almond flour
- 2 large eggs
- 1/4 cup nutritional yeast
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add ground turkey or chicken to the skillet. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
- In a large bowl, whisk together almond milk, almond flour, eggs, nutritional yeast, thyme, salt, and pepper.
- Add the cooked turkey mixture and sliced squash to the bowl. Stir gently to combine.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 30-35 minutes, or until the casserole is set and lightly golden on top.
- Let it rest for a few minutes before serving.
Notes
- You can substitute yellow squash with zucchini if preferred.
- For a richer flavor, you can add a pinch of nutmeg to the egg mixture.
- Ensure your almond milk is unsweetened and plain.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300
- Sugar: Approx. 5g
- Sodium: Approx. 300mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 10g
- Fiber: Approx. 3g
- Protein: Approx. 20g
- Cholesterol: Approx. 70mg