SQUASH-TASTIC SHEPHERD'S PIE
Steps:
- 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!
Nutrition Facts : Calories 283, Fat 9 grams, Sodium 650 milligrams, Carbohydrate 25.5 grams, Fiber 4 grams, Protein 25 grams, Sugar 5.5 grams
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