- 4 slices bacon
- 1 small butternut squash
- ¼ small pkg fresh thyme
- 2 cloves garlic
- 1 (1 inch) piece ginger root
- 1 Tbsp monk fruit syrup (I use Lakanto) or you can omit this ingredient if you want.
- 1/2 lb ground turkey
- ¼ cup pecans
- black pepper
- 1 Tbsp virgin coconut oil
- Preheat the oven to 425°F and position rack in the center. Line a baking sheet with parchment paper.
- Wash the butternut squash. Trim off and discard the ends of the squash; halve the squash lengthwise and scrape out the seeds from each half. Peel and cut into ½-inch cubes, about 4 cups.
- Wash and dry thyme. Slide leaves off the stems; discard the stems.
- In a small saucepan, melt the 1 Tbsp coconut oil over medium heat. Add 2 Tbsp monk fruit syrup 1/8 tsp cinnamon, thyme and 1/8 tsp salt. Stir to combine then remove from the heat and add to a medium bowl.
- Roughly chop pecans and add to bowl with the coconut oil and spices.
- Add butternut squash pieces to bowl. Toss to coat and spread out in a single layer on a baking sheet.
- Peel and mince the garlic. Peel and mince or grate the ginger. Add to a medium bowl.
- Add ground turkey to the bowl with the garlic and ginger.
- Mince bacon and add to ground turkey.
- Season turkey and bacon with 1/4 tsp cumin, 1/4 tsp salt and 1/4 tsp pepper and stir to combine.
- Form meat mixture into 2-inch size meatballs and place top of squash.
- Bake for 15-20 minutes, until meatballs are golden brown and cooked through and squash is soft.
- To serve, divide squash, spiced pecans and meatballs between plates.
2.5 Protein Units
1.5 Fat Units
1 Carbohydrate Unit
Dr. Shonna Babrow-Goodrich