Butternut Turkey Bake

1 butternut squash (about 2 lb.), cut in half, seeds removed
¾ cup finely chopped onion
2 Tbsp. butter
½ tsp. poultry seasoning
½ tsp. ground black pepper
1 lb. cubed, cooked turkey
2 cups seasoned salad croutons
1 cup low-fat chicken broth
½ tsp. salt
½ cup low-fat shredded cheddar cheese
Directions: Preheat oven to 350 degrees. In a 15×10-inch baking pan, add halves of squash cut side down; add ½” of hot water. Bake 45 minutes. Drain water from pan, turn squash cut side up; bake 10-15 minutes more or until tender. Scoop out pulp, mash and set aside. In a large skillet, sauté onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes or until croutons are toasted. Stir in squash, turkey and broth; heat through. Place all ingredients in a greased 1½-quart baking dish. Bake 20 minutes; sprinkle with cheese. Bake for 5-10 minutes more or until edges are bubbly and cheese is melted.

Serves 8 (about 1 cup each) Per 1-cup serving: 190 calories, 7 g fat, 17 g protein, 23 g carbohydrate, 5 g fiber, 710 mg sodium

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