16 oz 93/7 lean ground turkey
680g butternut squash, peeled and cubed
12 oz bag fresh spinach
125g white onion, diced
3 cloves garlic, minced
1/2 cup chicken stock, low sodium
1/2 cup Kikoman gluten free panko style breadcrumbs
8 tsp grated parmesan
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried oregano
1/2 tsp salt
1/2 tsp fresh cracked black pepper
Preheat the oven to 400F.
Peel and cube the butternut squash into 3/4 inch pieces.
In a pan sprayed with nonstick cooking spray, cook the onion until translucent with the salt and pepper.
Add the turkey and the minced garlic and cooked until cooked through.
Add the seasonings and the spinach until it becomes just wilted.
In a 9×13 pan, add the cubed squash and the turkey and spinach mixture.
Add the stock to the dish.
Combine the parmesan and the breadcrumbs in a small bowl.
Top the turkey, spinach and squash mixture with the topping.
Cover with foil and bake for 30 minutes.
Remove the foil and broil for 2-3 minutes. Watch it!
10 fat 33 carb 30 protein