Tuesday, November 17, 2009

Squash-tastic Shepherd's Pie

I've recently become a tad obsessed with Hungry Girl. Not heard of her? Well, crawl out from under your rock and listen up: She's great! Her cookbooks and website are full of interesting, healthy, low-fat recipes....and they all contain the Weight Watchers points you'll need to know if you're counting that sort of thing.

One caveat: HG recipes do tend toward some ingredients I wouldn't use, like artificial sweeteners, but you can swap in real sugar or, in many cases, leave it out entirely. This was my first day cooking her recipes, and I have to say I can't wait to make more!

This was dinner tonight:

Squash-tastic Shepherd's Pie (from HG's Hungry Girl cookbook, page 278)

  • 3 1/2 cups peeled and cubed butternut squash
  • 1/2 cup chopped onions
  • 1 lb raw extra-lean ground turkey
  • 1/2 tsp minced garlic
  • dash of garlic powder
  • dash of onion powder
  • dash of black pepper
  • 3/4 cup fat-free gravy
  • 1 1/2 cup frozen mixed veggies
  • 1 tbsp light whipped butter or light buttery spread
  • 1/4 tsp salt
Preheat oven to 400 degrees.
Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover bowl and cook squash in the microwave for 12 to 14 minutes, until squash is soft.
Meanwhile, in a medium pan over medium heat, cook onions until slightly browned (2 to 3 minutes).
Add the turkey, minced garlic, garlic powder, onion powder, and black pepper to the pan. Stir well. Cook until meat is browned.
Drain any excess liquid from the pan. Place meat/onion mixture in a casserole dish. Pour gravy evenly over the mixture. Spread the mixed veggies on top and then set dish aside.
Once squash is cooked, drain excess water and mash well. Add butter and salt to the squash and then mix thoroughly. Layer the mashed squash on top of the veggie layer. Bake in the oven for 20-25 minutes (until crust looks slightly crispy).
This was YUMMY! Filling, tasty, healthy and family friendly. Can't wait for the leftovers tomorrow night.

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