Roasted Butternut Squash with Teriyaki Turkey
You
can either use shop bought teriyaki sauce at 1½ syns per tablespoon,
or make your own syn free version.
Serves
2
Syn
Free on Extra Easy
250g
turkey mince
1
butternut squash
2
small onions
1
tbsp soy sauce
½
tsp ground ginger
½
tsp garlic powder
1
tsp Chinese cooking wine
½
tsp sweetener
Cut
the squash in half lengthways and scoop out the seeds. Spray the cut
sides with Fry Light and bake the squash for 30-40 minutes at 210°C.
Meanwhile,
peel and finely chop the onion. Sauté the onion with the turkey
until the onion is soft and the meat browned. Add the other
ingredients and stir well. Serve with the squash.
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