Turkey and Squash Casserole
1. Preheat oven to 375°; spray 8-inch square baking dish with cooking spray. In large skillet, cook and stir turkey over medium heat 6 minutes or until browned; with slotted spoon, transfer to paper towel-lined plate.
2. In same skillet, cook squash and onion, covered, over medium heat 8 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant.
3. In large bowl, stir pumpkin, half the cheese, turmeric, thyme, turkey, squash mixture and 1/2 tablespoon kosher salt; spread in prepared dish, cover tightly with foil and bake 30 minutes.
4. Preheat broiler to high; top casserole with remaining cheese and broil 2 minutes or until top is lightly browned. Cut casserole into 6 pieces; garnish with thyme, if desired.
- 19 g Total fat
- 9 g Saturated fat
- 104 mg Cholesterol
- 725 mg Sodium
- 19 g Carbohydrates
- 5 g Fiber
- 7 g Sugars
- 0 g Added sugars
- 26 g Protein
Directions
1. Preheat oven to 375°; spray 8-inch square baking dish with cooking spray. In large skillet, cook and stir turkey over medium heat 6 minutes or until browned; with slotted spoon, transfer to paper towel-lined plate.
2. In same skillet, cook squash and onion, covered, over medium heat 8 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant.
3. In large bowl, stir pumpkin, half the cheese, turmeric, thyme, turkey, squash mixture and 1/2 tablespoon kosher salt; spread in prepared dish, cover tightly with foil and bake 30 minutes.
4. Preheat broiler to high; top casserole with remaining cheese and broil 2 minutes or until top is lightly browned. Cut casserole into 6 pieces; garnish with thyme, if desired.
