This is a weeknight friendly, skillet meal with endless options for toppings and customization.

Yellow squash are roasted for maximum fIavor. Then they're folded into spiced and browned ground turkey. If you want to keep this vegetarian, use a plant-based crumble. I love this Shiitake taco "meat" recipe made with Shiitake mushrooms, walnuts (I often use pecans), and spices. The whole skillet is brightened with lemon juice, then served and topped with cherry tomatoes (for moisture and zing), a sprinkling of cheese, greens and herbs. See even more topping ideas in the recipe headnotes.

My number one priority in my coaching practice is to meet clients where they are. In working with a variety of eating styles, health challenges and digestive issues, we'll start with ingredients a client is already familiar with in order to take incremental steps to upgrade eating behaviors. A lot of plant-based meals feel out of reach for those with nut allergies or who struggle digesting beans, lentils and grains and even some vegetables like kale. A common question then becomes, "what plant foods can I eat that won't hurt my stomach?". This skillet meal is a great way to incorporate a variety of plant-based foods, including one of the most digestion-friendly vegetables, yellow squash.

Speedy Squash and Turkey Skillet

Serves 4
Notes: To keep this vegetarian, use a plant-based crumble. I love this Shiitake taco "meat" recipe made with Shiitake mushrooms, walnuts (I often use pecans), and spices. (I recommend doubling the recipe). Toppings are suggested below. But for another meal idea, turn this into a taco bowl by topping with avocado, salsa or hot sauce instead of cherry tomatoes, shredded romaine and toasted pumpkin seeds.

• 3 yellow squash, sliced in 1/4" coins

• Avocado oil

• Salt & pepper

• 1 lb. (453 gr) ground turkey

• 1/2 tsp. each ground spice: cumin, coriander, smoked paprika, garlic powder

• Juice from 1/2 lemon

• Toppings: cherry tomatoes; aged or raw cheddar cheese or parmesan; fresh cilantro and either sprouts, micro greens or finely chopped baby spinach

1. Preheat oven to 400 F /200 C. Place sliced squash on a large baking sheet, drizzle with oil, salt and pepper to taste. Mix to combine. Roast for 15 minutes, or until golden brown in spots.

2. In the meantime, place a large high-sided skillet over medium to medium high heat. Once hot, add 2-3 Tbsp. avocado oil and turkey. Break up turkey with a wooden spatula, season with salt and pepper to taste and all the spices.

3. Let it brown on one side without moving it much, then stir to cook through on the other side and distribute seasoning.

4. Once cooked, remove from heat and gently fold in roasted squash. Finish with lemon. Plate and top with desired toppings. Enjoy!