Step 1

Heat a heavy-bottomed pan over medium-high heat. Spray with a mist of olive oil spray, add chopped butternut squash and spray with an additional generous mist. (This was 7 grams for me.)

Step 2

Cook (covered if you’d like to move it along) for about five to ten minutes, opening often to stir. When they’re starting to get tender, add garlic, onion, and dry seasonings and cook for a minute. Add the frozen cauliflower florets and cook for another ten minutes or until all veggies are as tender as you like. If it’s dry, add a couple of tablespoons of water as you go.

Step 3

Add the cooked, chopped chicken, and corn. Combine well and then add your cream cheese, and Greek yogurt. Mix well, then smooth the top. Drizzle with 2 Tbsp BBQ sauce and sprinkle with grated gruyere (or sharp cheddar.) Broil for 2-4 minutes until your cheese is melted nicely.

Step 4

Remove from the oven and sprinkle with chopped cilantro and diced red onion. Serve with optional chopped cherry tomatoes, fresh avocado, additional cilantro and bbq sauce. I love mine piled over or under chopped lettuce! My kids love it over brown rice.