Anyway...I found half a butternut squash along with various other veggies in my crisper drawer, so I'm going to toss together a version of Weight Watcher's Zero-Point soup in the crockpot, along with Hungry Girl's Squash-tastic Shepherd's Pie. I'll be substituting veggie crumbles for the turkey but don't plan on changing the Points + values as I imagine it's about the same and I'm too
- 3 1/2 cups peeled and cubed butternut squash
- 1/2 cup chopped onion
- 1 lb. raw lean ground turkey
- 1/2 tsp. chopped garlic
- 1/2 tsp. salt, divided
- Dash each garlic powder, onion powder, and black pepper
- 3/4 cup fat-free gravy
- 1 1/2 cups frozen mixed vegetables
- 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
Preheat oven to 400 degrees.
Place squash in a large microwave-safe dish with 1/2 cup water. Cover and cook the squash in the microwave for 12 - 14 minutes, until the squash is soft. Set aside.
Meanwhile, bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly browned, 2 - 3 minutes.
Raise heat to medium high. Add turkey, chopped garlic, 1/4 tsp. 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 squash and mash well. Add butter and remaining 1/4 tsp. 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 - 25 minutes. Enjoy!
The rest of my day is up in the air, might tackle a home organizational project or catch up on some reading.