- 3 1/2 cups peeled and cubed butternut squash
- 1/2 cup chopped onion
- 1 pound raw lean ground turkey
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon salt, divided
- Dash garlic powder
- Dash onion powder
- Dash black pepper
- 3/4 cup fat-free gravy
- 1 1/2 cups frozen mixed vegetables
- 1 tablespoon light whipped butter or light buttery spread
Preheat the oven to 400 degrees F.
Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft.
Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes.
Raise the heat to medium high. Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet. Cook and crumble until the turkey is fully cooked, about 12 minutes.
Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Evenly top with gravy, followed by frozen mixed veggies. Set aside.
Bake in the oven until the topping is slightly crispy, 20 to 25 minutes. Enjoy!
PER SERVING (1/4th of pie): 283 calories, 9g fat, 650mg sodium, 25.5g carbs, 4g fiber, 5.5g sugars, 25g protein