Squash-tastic Shepherd's Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 1/2 cups peeled and cubed butternut squash
- 1/2 cup chopped onion
- 1 pound raw lean ground turkey
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon salt, divided
- Dash garlic powder
- Dash onion powder
- Dash black pepper
- 3/4 cup fat-free gravy
- 1 1/2 cups frozen mixed vegetables
- 1 tablespoon light whipped butter or light buttery spread
Instructions
- 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!
- PER SERVING (1/4th of pie): 283 calories, 9g fat, 650mg sodium, 25. 5g carbs, 4g fiber, 5. 5g sugars, 25g protein
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