Roasted Spaghetti Squash with Ground Turkey and Vegetables

A low-carb alternative to pasta, this dish features roasted spaghetti squash stuffed with ground turkey, asparagus, tomatoes, basil, onion, and garlic.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 661 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 pound ground turkey
• 1 (16 ounce) can diced tomatoes
• 1 spaghetti squash, halved and seeded
• aluminum foil
• 4 garlic cloves, minced
• 1 teaspoon salt, divided, or more to taste
• 1 teaspoon freshly ground black pepper, divided, or more to taste
• 8 fresh asparagus, trimmed and cut into 1/2 inch pieces
• 4 ounces chicken broth
• 0.5 yellow onion, diced
• 0.25 cup chopped fresh basil, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Step 2

Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.

Step 3

Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.

Step 4

Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.

Step 5

Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.

Step 6

Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.