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1
In a large pot, bring water to a boil.
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2
Peel the squash with a potato peeler or knife, remove the seeds and cut into medium slices.
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3
Once the water starts to boil, add the squash.
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4
The squash is ready when soft and tender when pierced with a knife.
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5
While the squash is cooking, heat a frying pan and add a 1 tsp of olive oil.
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6
Add chopped onion and minced garlic cloves.
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7
Once onion and garlic are golden, add the turkey, season to taste.
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8
Cook at medium, stirring occasionally, until the meat is well cooked and separated.
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9
Once the squash is tender, place it in large bowl and mash into a puree.
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10
(I mashed them by hand but you can also mash with a mixer.)
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11
Add a pinch of nutmeg to the squash puree (or to taste) and the PHILADELPHIA Cream Cheese and mix until it forms a smooth and thick consistency.
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12
Add the olives, eggs and Parmesan to cooked turkey.
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13
Mix all ingredients well so that the flavors combine together.
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14
Place the turkey mixture in a baking dish.
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15
Add the squash puree on top of the meat and garnish with the KRAFT Singles.
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16
Carry the pie to the oven pre-heated at 350 F for about 7 minutes or until when the cheese is melted.
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17
For round shape, use a clean, circular soup plate to cut out the pie.
