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1
Preheat the oven to 400 degrees F.
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2
Place the squash in a large microwave-safe dish with 1/2 cup of water.
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3
Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft.
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4
Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove.
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5
Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes.
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6
Raise the heat to medium high.
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7
Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet.
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8
Cook and crumble until the turkey is fully cooked, about 12 minutes.
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9
Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray.
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10
Evenly top with gravy, followed by frozen mixed veggies.
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11
Set aside.
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12
Drain the excess water from the squash and mash well.
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13
Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly.
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14
Evenly layer the squash mixture over the mixed veggies.
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15
Bake in the oven until the topping is slightly crispy, 20 to 25 minutes.
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16
Enjoy!
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17
PER SERVING (1/4th of pie): 283 calories, 9g fat, 650mg sodium, 25.5g carbs, 4g fiber, 5.5g sugars, 25g protein
