Heat a tablespoon of coconut oil in a skillet over medium/high heat. Add ground turkey and cook until browned. Season with cinnamon, thyme, and a pinch of sea salt. Move to plate.
Drop remaining coconut oil to the same skillet and sauté onion for 2-3 minutes, until softened.
Add in zucchini, carrots, apple, and frozen squash. Cook for 4-5 minutes, or until veggies have softened.
Add in spinach and stir until wilted.
Stir in cooked turkey, seasonings, and salt and turn off the heat.
joy this hash fresh from the skillet or let cool and refrigerate to eat throughout the week. The hash will keep for about 5-6 days in a sealed container in the refrigerator.