Turkey Squash Casserole Recipes

BUTTERNUT SQUASH AND TURKEY CASSEROLE

Steps:

• Preheat the oven to 350ºF. Cut the butternut squash in half lengthwise and scoop out all of the seeds. Place it in a baking dish, cut side down. Fill the dish with about 1/2" of hot water. Bake, uncovered, for 45 minutes.
• Drain the water from the dish and turn the squash cut side up. Return to the oven and continue to bake until soft, 10-15 minutes. Remove from the oven and allow to cool slightly. Scoop the flesh out of the squash and place in a bowl. Mash, and then set aside.
• Melt the butter in a sauté pan. Add the onion and cook until soft. Stir in the croutons, salt, poultry seasoning and pepper. Stir and cook for 2-3 minutes. Stir in the turkey, chicken broth, and reserved squash and cook until heated through.
• Grease a 1 1/2 to 2 quart baking dish. Transfer the squash mixture to the dish and bake uncovered for 20 minutes. Sprinkle the top with the cheese, then return to the oven to bake until the edges are bubbling and the cheese is melted, 5 to 10 more minutes.

KRISTIN'S TURKEY BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
• Heat olive oil in a skillet over medium heat; cook and stir ground turkey until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion to ground turkey; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from skillet.
• Whisk milk, mozzarella cheese, butter, eggs, salt, and pepper together in a bowl; stir into turkey mixture. Transfer squash-turkey mixture to the prepared baking dish. Sprinkle crackers over squash-turkey mixture.
• Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.

TURKEY SPAGHETTI SQUASH BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Heat the olive oil over medium heat in a large skillet.
• Add the turkey and cook until browned, about 5-6 minutes.
• Add the onion, bell pepper, salt, and pepper. Cook for 5-6 minutes.
• Add the tomatoes, garlic, thyme, basil, and oregano. Cook for 2-3 minutes.
• Add the spaghetti squash. Cook for 4-5 minutes until most of the liquid has cooked off.
• Add half of the mozzarella and stir until cheese has melted, about 1-2 minutes.
• Remove from heat and ladle the mixture into a baking dish.
• Bake for 20 minutes.
• Carefully remove then add the remaining mozzarella cheese.
• Bake for an additional 10 minutes.
• Carefully remove and allow to cool for 5-10 minutes.
• Garnish with green onions, if desired and serve.
• Enjoy!

17 EASY GROUND TURKEY CASSEROLE RECIPES

Steps:

• Preheat the oven to 350 degrees F and grease your baking dish.
• Brown one pound of ground turkey in a pan and drain off additional grease. Mix in one teaspoon of sugar, one can of tomato sauce, and set aside.
• Combine eight oz. sour cream and eight oz. cream cheese. Set aside.
• Cook twelve oz. of egg noodles and add to your greased baking dish.
• Layer the turkey-tomato mixture and then the sour and cream cheese mixture. Top with cheddar cheese.
• Bake for 20-30 minutes or until cheese is melted and bubbly. Enjoy!

TURKEY SQUASH CASSEROLE

Steps:

• In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain. , In a small bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. square baking dish. Sprinkle with the cracker crumbs. , Bake, uncovered, at 375° for 35-40 minutes or until heated through.

TURKEY BOLOGNESE SPAGHETTI SQUASH CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of each half with a drizzle of olive oil and season with ½ teaspoon salt and freshly ground black pepper to taste. Arrange cut-side down on a parchment-lined baking sheet and bake for 30 to 45 minutes until tender. DO NOT OVEROOK! Test them by inserting a fork between the flesh and the skin and try to rake the strands. Set aside cut-side up until they are cool enough to handle. Leave oven on if baking casserole immediately and RAISE TEMP TO 400°F.
• Spread a few spoonfuls of sauce on the bottom of the baking dish.
• Warm a large skillet over medium heat, and add the sausage and sauté, breaking up the meat into small pieces. Sauté until cooked through and browned slightly, about 5-6 minutes. Add the remaining tomato sauce (use less or more depending on your taste) and bring to a simmer.
• Using a fork, pull the strands of squash crosswise from the peel so that it resembles spaghetti.
• Toss squash strands with the beaten eggs (or arrowroot) and then the turkey sauce and transfer to an 11 x 7 (thicker casserole) or 13 x 9 (thinner casserole) baking dish. Sprinkle with grated cheese if desired. Bake until firm and not mushy or watery, about 45-50 minutes. If you want to brown the top a little, you can broil it for a minute. This is a great make-ahead meal and even freezes well.

BARLEY, TURKEY AND BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Coat a 4-quart baking dish with cooking spray.
• In a large pot of rapidly boiling water, boil squash halves 5 minutes or until not quite tender.
• Drain.
• When cool enough to handle, scoop flesh from each half and dice.
• Set aside.
• In a large saucepan, heat oil over medium heat.
• Add green pepper, onion and diced squash.
• Sauté 3 minutes.
• Add sage and pepper and stir to coat.
• Add broth and bring to a boil.
• Add barley and return to boil.
• Reduce heat to low, cover and cook 10 minutes, until barley is tender and liquid is absorbed.
• Mix in diced turkey.
• Transfer mixture to prepared baking dish and top with feta cheese.
• Bake, uncovered, 30 minutes, or until cheese is golden.