Since starting THM we have had a handful of dietary changes in the house, so often I need to find creative ways to adapt the idea behind THM while keeping our meals edible and stomach friendly to the various needs of the household.  This dish was an AWESOME addition to the meal plan rotation, and I am thrilled to share it with you.

I used spaghetti squash in place of any grains to simplify our various stomach issues, so this made the meal suitable for my husband, daughter, and son, who all have some kind of stomach problem of their own. (No idea how to use spaghetti squash?  I’ve got you covered!  Check out this SUPER comprehensive guide to using spaghetti squash like a PRO!)

I kept it dairy-free, too (except for cheese on individual servings), to help my daughter’s dairy sensitive stomach.

And every single plate was practically licked clean, with not one stomach pain complaint.  Victory!

This one is a keeper, for sure.  Enjoy!

Italian Spaghetti Squash Casserole {Gluten-free, Grain-free, Dairy-free, THM S}

Ingredients:

• 2 spaghetti squash, halved, seeded and baked until softened (instructions below)
• 1 lb ground turkey
• 1 28 oz can diced tomatoes
• 1 onion, diced
• 1 can coconut cream (I used Trader Joe’s brand)
• 1 ½ tbsp italian seasoning (or combo of oregano, basil, and parsley dried herbs)
• 1 ½ tsp garlic powder
• 1 tsp salt
• pepper, to taste
• cheese, for topping (optional)

Directions:

1. Prepare spaghetti squash.  I used my microwave to accomplish this, but the oven works great too.  If using the microwave, cut off the ends of the squash, cut the squash in half lengthwise, scoop out the seeds, and place one half, cut-side down, in a microwavable dish with about a half inch of water.  Microwave for 10-15 minutes each half until you can poke a fork through the rind with little effort.  Repeat as many times until all four halves are softened.  If using the oven, do the same cutting and scooping procedure, but using an over-friendly baking dish, place however many halves you can fit in the dish and add water to about a half inch high.  Bake at 400F until softened, which will likely be between 30-45 minutes.  This is the most time consuming part of the recipe, so start early enough.
2. Preheat oven to 350F.
3. While spaghetti squash is cooking, begin the sauce portion of the recipe.  In a large saucepan over medium-high heat, add diced onions and ground turkey and sauté until browned and onions are translucent.
4. Add can of tomatoes and coconut cream, stirring to mix through thoroughly.
5. Add all seasonings and mix through once more, peppering as desired.
6. Once all four spaghetti squash halves are softened, fork out the spaghetti strands into a large mixing bowl (be careful as the shells will likely be quite hot to the touch).
7. Pour turkey tomato cream sauce over top of the spaghetti strands and mix thoroughly.
8. Prepare 9×15 baking dish with oil and pour mixture into the dish, spreading evenly throughout.
9. Place in pre-heated oven and cook through for 30 minutes.
10. Top with cheese, if desired, or add a sprinkle to finished individual servings.

Enjoy!

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