1 1/2rounded cup of frozen hashbrownsshredded or diced
1tablespoonbutter
1small yellow oniondiced
1poundground turkey
salt and pepper to taste
6-8clovesgarlicminced
1teaspoondried oregano
1teaspoondried basil
1teaspoondried sage
1teaspoondried parsley
2tablespoonsflour
1-1/2cupmilkI used skim
1cupshredded parmesan cheesedivided
Instructions
Preheat the oven to 400 degrees.
Prepare a 9x13-inch baking pan by coating it in cooking spray and set it aside.
Cut up the vegetables and make sure you squeeze all of the excess moisture out of the spinach. Combine the squash, spinach, and hashbrowns in a large mixing bowl and set aside.
In a skillet, melt the butter over medium-high heat and saute the onions until they're soft. Add the ground turkey and salt and pepper and cook through, crumbling it as you go. Add the garlic, oregano, basil, sage and parsley and saute for another couple of minutes.
Sprinkle on the flour and stir. Let it cook for about a minute to get rid of the flour taste and then add the milk, stirring to bring up any browned bits from the bottom of the pan.
Let the mixture simmer, stirring often, until it thickens into a gravy-like consistency.
Remove the turkey mixture from the heat and add it and one-half cup of parmesan cheese to the mixing bowl. Stir to combine all the ingredients and dump it into the prepared pan.
Cover the pan with aluminum foil and bake for 30 minutes.
Remove the foil and bake for another 20 minutes or until the squash can be pierced easily with a fork.
Spread the remaining cheese on the top and bake for about five more minutes to melt it, and then serve.