Melt ghee in large skillet on medium heat.
Add onions and squash to skillet. Sauté until onions are translucent.
Add turkey, herbes de Provence, salt and pepper. Sauté for 3 minutes.Chef Tip: Leftover chicken, beef or pork can be used instead of turkey. Add remaining ingredients, cover and cook for 10 minutes or until squash is tender.Chef Tip: No lid for that skillet? No problem, use aluminum foil.
Once squash is tender give one last stir and serve.