Reprinted from The Fresh 20 by Melissa Lanz. Copyright © 2013. Published by William Morrow Cookbooks.
|1 tablespoon olive oil||1/4 teaspoon sweet paprika|
|1/2 medium onion, roughly chopped||1 pound lean ground turkey or beef|
|3 cloves garlic, minced||6 cups baby spinach|
|1 one-inch piece of fresh ginger, grated||3 large egg whites|
|2 medium carrots, peeled and chopped||Flesh from roasted pumpkin, mashed (about 2 cups)|
|1/2 teaspoon ground cumin||1/4 teaspoon cayenne pepper|
|3/4 teaspoon kosher salt||1/2 cup dried cranberries|
|1/4 teaspoon black pepper|
Preheat the oven to 350°F.
Heat the oil in a medium skillet over medium-high heat. Add the onion, garlic, ginger, and carrots and sauté until slightly browned, about 5 minutes. Season with the cumin, salt (1/2 teaspoon), pepper, and paprika.
Add the ground meat and brown until no longer pink.
Toss in the baby spinach (2 cups) to wilt and transfer to a greased 8-x-8-inch baking dish.
Using a handheld mixer, whisk the egg whites in a large bowl until stiff.
In a medium bowl, combine the pumpkin with the cayenne and salt (1/4 teaspoon). Fold in the egg whites.
Spread the topping over the filling. Bake for 20 minutes, until golden on top.
For the cranberry salad, toss all the ingredients together in a medium bowl (4 cups baby spinach). Chill and serve.
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