Turkey, Squash, and Spinach Saute

1 cup slivered almonds
1 pound ground turkey (or ground beef seasoned with sage, fennel, etc.)
2 tablespoons butter
3 tablespoons minced garlic
1 red onion, sliced in half moons
3 yellow or green zucchini
1/4 cup chicken stock
4 cups baby spinach leaves
1 cup dried cranberries
1 tablespoon chopped parsley leaves (1 tsp. of dried parsley)
1 teaspoon kosher salt
1 teaspoon cracked black pepper

In a large deep saute pan over medium-high heat, add the almonds. Toast, tossing frequently, until lightly browned, approximately 1 to 2 minutes. Remove the almonds from the pan and set aside.

In the same pan, add the turkey. Cook, while breaking it up with a wooden spoon, until browned through, about 5 to 6 minutes. Set turkey aside . Add 2 tablespoons of butter to the pan and let the butter brown for 1 minute. Add the garlic and onion and cook until softened, about 1 to 2 minutes, then add the squash. Cook until the squash begins to color, about 5 to 6 minutes. Stir in the chicken stock and continue cooking until the squash is tender, about 7 to 8 minutes. Add the spinach, cranberries, parsley, salt and pepper and toss to combine. Return the sausage and the almonds to the pan. Toss well and heat through. Transfer the mixture to a serving bowl and serve.