Now that my farmers market runs all 12 months, I can get seasonal, local produce most of the year. I bought a nice assortment of late fall veggies last week, and made a healthy version of turkey potpie.
Traditional potpie has a yummy biscuit or pastry crust, which is indisputably divine, but if you are battling the bulge or limiting processed carbs, that is not a great option. I topped mine with roasted spaghetti squash, and it was a hit.
You can use any mixture of vegetables you like; this worked for me because I had a little bit of a lot of things so I just bunged them together.
A note on the turkey: I used leftover pulled turkey, but any cooked finely chopped or shredded turkey or chicken would work.
Here’s what I did:
Late Harvest Healthy Pot Pie
Serves two to four
1 spaghetti squash
2 tablespoon margarine or oil, separated
1 small onion, chopped
2 cloves garlic, minced
3 carrots, chopped
1 stalk celery, chopped
1 cup frozen peas, thawed
¼ cup chopped fresh parsley
½ teaspoon salt
¼ teaspoon thyme
½ teaspoon freshly ground black pepper, plus more to top dish
2 cups cooked turkey
1 tablespoon flour
½ cup chicken broth
- Heat your oven to 350 degrees. Cut the spaghetti squash in half, remove the seeds and roast, cut side down, for 40 minutes, until completely soft. Remove it from the oven and cool until it can be handled.
- While the squash roasts, melt a tablespoon of margarine in a large skillet over medium heat. Add onion, garlic, carrots, celery, thyme, salt and pepper. Sauté until the vegetables are cooked, about 10 minutes. Lower the heat, add the peas, parsley and turkey; stir to coat. Cover the skillet to allow the peas to cook.
- In a medium saucepan, melt the remaining tablespoon og margarine over medium heat. Add the flour and stir with a whisk until a smooth paste forms. Add the chicken broth, whisking constantly, until the sauce thickens. Pour the sauce into the skillet and mix it with the vegetables and turkey.
- Pour the vegetable/turkey mixture into a square baking dish. Using a fork, scrape the spaghetti squash onto the mixture and spread to cover. Sprinkle the salt and pepper onto the top of the spaghetti squash, and bake the potpie for about 20 minutes until the squash is beginning to brown.