Makes 4 servings
Macros:407 cal, fat 8g, carbs 44g, protein 37g, fibre 5g
1 tablespoon butter
1 sweet onion diced
2 teaspoons crushed or minced garlic
1 pound extra lean ground turkey
1 teaspoon salt
3/4 teaspoon poultry seasoning
freshly ground black pepper to taste
1 pound butternut squash diced (I usually buy it pre-cut.)
8 ounces frozen chopped spinach thawed and squeezed dry
8 ounces frozen hashbrown potatoes
2 tablespoons all purpose gluten free flour
1 1/2 cups skim milk
1/2 cup grated parmesan cheese, divided
Preheat oven to 400 degrees F. Spray 8 x 11" or 9 x 13" pan with cooking spray, and set aside. Meanwhile, in a large mixing bowl, add squash, spinach, and potatoes.
Melt butter in a skillet over medium-high heat. Add onion, and stir fry 3-5 minutes until translucent. Stir in garlic, then add turkey, salt, poultry seasoning, and pepper. Stir and cook, breaking up the meat into small pieces as it browns.
Sprinkle flour over the meat, and stir to coat. Stir in milk, and bring mixture to a simmer, stirring often. Sauce will thicken after a couple minutes of simmering.Turn off heat, and stir in 1/4 cup parmesan cheese. Pour meat mixture into bowl with squash and potatoes. Stir well to combine. Spread mixture into prepared baking dish. Cover with foil, and bake for 30 minutes. Remove foil, and bake 20 minutes longer, or until a knife can be easily inserted into squash pieces. Sprinkle remaining 1/4 cup parmesan cheese over the casserole, and bake for 3-5 minutes longer.