Ingredients
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1 large onion, peeled and diced
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1 tablespoon olive oil
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5 -6 cremini mushrooms or 5 -6 white mushrooms, thinly sliced
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2 garlic cloves, peeled and minced
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1/2 cup acorn squash, sliced
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1 lb ground turkey or 1 lb veggie crumbles
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1 1/2 teaspoons poultry seasoning or 1 1/2 teaspoons dried sage
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1 teaspoon sea salt
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1 1/2 cups low sodium chicken broth
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1 cup quinoa, rinsed
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1/4 cup fresh parsley, minced
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6 ounces reduced-fat monterey jack cheese, shredded
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1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F.
- In a skillet, sauté onion in olive oil on medium-high heat for 2 to 3 minutes or until translucent.
- Add mushrooms, squash, and garlic and cook for 2 to 3 minutes.
- Add turkey (or veggie meat substitute), breaking into small pieces as it browns, about 3 to 4 minutes.
- Add poultry seasoning, salt, pepper, stock, and quinoa and bring to a boil. Reduce heat , cover, and simmer for 10 minutes.
- Transfer ingredients from pan into a 9-by-9 casserole dish or baking pan.
- Mix in parsley and 3 oz. cheese.
- Sprinkle remaining 3 oz. cheese on top of casserole.
- Bake in oven for 30 to 35 minutes.