Butternut Squachos

³ Description

Classic Nachos turned healthy using roasted butternut squash as the tortilla chips and lean ground turkey instead of ground beef. All topped with tons of fresh veggies and greek yogurt instead of sour cream.

² Ingredients

•  1 medium whole (2-3/5" dia) Tomatoes
•  2 tablespoon Salsa
•  4 sprig Cilantro
•  1 small (3" long) Young Green Onions
•  1 oz Avocados
•  12 oz Butternut Winter Squash
•  1 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
•  1 serving (serving = 1 1/2 cups) Dole Shredded Lettuce
•  1 serving (serving = 2 tsp dry mix) McCormick Original Taco Seasoning Mix
•  1/4 cup, chopped Red Onions
•  2 serving (serving = 1/3 second spray) Publix Olive Oil Cooking Spray
•  1/2 serving (serving = 1 serving) Chobani 0% Plain Greek Yogurt (6 oz)
•  1 serving (serving = 4 oz) Jennie-O 99% Lean Ground Turkey
•  0.1 serving (serving = 2 cups) Taylor Farms Shredded Carrots

q Directions

12 oz butternut squash
Spray olive oil
4 oz lean ground turkey
1/4 cup chopped red onion
1/2 medium red bell pepper julienned
1/2 tsp taco seasoning
1/4 cup tomato chopped
1 green onion
3 TBS plain nonfat Greek yogurt
1 oz avocado
2 TBS salsa
2 TBS carrot shreds
1/2 shredded iceberg lettuce
3 TBS cilantro roughly chopped

Preheat oven to 400 F on convection. Peel butternut squash using only the top half (cut before the bulge). Slice into discs and cut disc into 1/4 a to resemble tortilla chips. Grease a cookie sheet and lay butternut squash pieces in one layer and lightly spray with olive oil and sprinkle with salt and pepper. Baked until lightly browned on top and soft in the center (about 15-20 minutes). Spray a skillet with olive oil and brown meat with red pepper and red onion over medium high heat. Add taco seasoning and set mixture aside. Lay butternut squash chips for the first layer and top with seasoned meat and vegetable mixture. Top with green onion, tomato, lettuce, carrot shreds, Greek yogurt, avocado, salsa and cilantro. Enjoy!