Preheat oven to 400 degrees.

Place squash in a large microwave-safe dish with 1/2 cup water. Cover and cook the squash in the microwave for about 12 minutes, until the squash is tender. Set aside.

Meanwhile, heat the olive oil in a medium skillet, adding the onion. Stir occasionally, cook until slightly browned, 2 – 3 minutes.

Raise heat to medium high. Add the ground turkey, chopped garlic, 1/4 tsp. of salt, garlic powder, onion powder, and black pepper to the skillet. Cook the turkey thoroughly, about 12 minutes.

Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Top with gravy, followed by frozen mixed veggies. Set aside.

Drain the excess water from squash and mash well. Sautee the fresh herbs in butter. Add to the squash the liquid smoke, fresh sautéed herbs, pine nuts (optional), 1/4 cup butter, and remaining 1/4 tsp. of salt, and mix thoroughly. Evenly layer the squash mixture over the mixed veggies.

Bake in the oven until the topping is slightly crispy, approximately 30 minutes.