I’ve been on a mission to use up a majority of the remaining items in our fridge so they don’t go to waste before the move. I have to accept a few items will have to be thrown away (sad!) but with a little creativity, yummy and inventive dishes came be born…

So what to do with a one serving portion of frozen turkey, 1/4 of a cooked squash, the remaining container of spinach and leftover white beans? Make an easy stir-fry!

This recipe serves one, but after I finished lunch, I wished I’d made a larger portion — I was more than happy with this healthy but hearty one-dish meal! I finished the stir-fry with a drizzle of roasted tahini, which paired beautifully with the squash, meat and veggie combo! Don’t skip the tahini, it takes this humble dish over the edge 🙂

“Empty the Fridge” Fall Stir-Fry

Ingredients

2 tsp coconut oil (or butter or oil)
3 to 4 oz ground turkey, chicken, beef or your favorite meat substitute (crumbled tofu?)
1/4 cup sliced onion (1/4 of a small onion)
1 garlic clove, minced
1/4 of a small cooked kabocha squash, cubed (about 1 cup) or any winter squash
handful of greens – spinach, chard, collards or kale (about 1 cup)
1/4 cup cooked white beans (or your favorite beans)
1 tsp sesame seeds
dash of crushed red pepper, optional
sea salt and ground pepper to taste
roasted (or raw) tahini, for drizzling (I eyeballed but used approx. 1 -2 Tbsp)

Directions

1. In a medium skillet, heat the coconut oil over medium-high heat. Add the ground meat and the onions and cook until meat is no longer pink cooked through, about 3 minutes.

2. Add garlic and cooked squash and cook for another two minutes, stirring occassionally. Add greens and white beans and saute for another few minutes until greens are wilted and squash starts to brown.

3. Sprinkle sesame seeds over the skillet and toss the combine. Season with salt and pepper. When serving, drizzle tahini over the stir-fry and enjoy!

Serves one but could be doubled, tripled or quadrupled if desired