Squash-tastic Shepherd's Pie
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 283
- Total Fat
- 9 grams
- Sodium
- 650 milligrams
- Carbohydrates
- 25.5 grams
- Dietary Fiber
- 4 grams
- Protein
- 25 grams
- Sugar
- 5.5 grams
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
Ingredients
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
Directions
- 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.
- Drain the excess water from the squash and mash well. Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly. Evenly layer the squash mixture over the mixed veggies.
- Bake in the oven until the topping is slightly crispy, 20 to 25 minutes. Enjoy!