Tina’s Greek Squachos
Ingredients
- 1 butternut squash with a long neck, peeled
- EVOO – Extra Virgin Olive Oil or coconut oil cooking spray
- Salt and pepper, to taste
- 1 pound ground turkey
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1/2 cup feta cheese crumbles
- 2 tomatoes, cut into small dice
- 1 small red onion, minced
- 1/4 cup Kalamata olives
- 1 small head romaine lettuce
- 3 tablespoon dill
For Tina’s Tzatziki
- 1/2 cup Greek yogurt
- 1/4 cup sour cream
- 1/2 cup grated cucumbers
- 1 each lemon, zested and juiced
- Pinch of cumin
Preparation
Preheat oven to 400°F.
Using a mandoline or sharp knife, cut the neck of the butternut squash into slices an 1/8-inch thick. Arrange them on 2 parchment-lined baking sheets, making sure they don’t overlap. Drizzle with oil or spray with cooking spray, and season with salt and pepper. Bake for 12-14 minutes, or until slightly brown and crispy.
Mix the tzatziki ingredients together and season with salt and pepper; reserve.
Preheat broiler.
To build squachos, arrange butternut chips on a clean baking sheet and top with browned turkey and feta cheese. Broil for 3-5 minutes then top with fresh tomatoes, red onions, lettuce, Kalamata olives, dill and tzatziki.
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