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Roasted Spaghetti Squash with Ground Turkey and Vegetables
Roasted Spaghetti Squash with Ground Turkey and Vegetables
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Roasted spaghetti squash stuffed with savory ground turkey, asparagus, juicy tomatoes, fragrant basil, onion, and garlic, a delicious low-carb pasta alternative.
Ingredients:
  • aluminum foil
  • 1 spaghetti squash, halved and seeded
  • 1 teaspoon salt, divided, or more to taste
  • 1 teaspoon freshly ground black pepper, divided, or more to taste
  • 1 pound ground turkey
  • 1 (16 ounce) can diced tomatoes
  • 8 fresh asparagus, trimmed and cut into 1/2 inch pieces
  • 0.5 yellow onion, diced
  • 0.25 cup chopped fresh basil, or to taste
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 4 ounces chicken broth
Instructions:
  • Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with aluminum foil.
  • Drizzle olive oil inside each spaghetti squash half, then season with salt and pepper. Arrange spaghetti squash, skin-side up, on the baking sheet.
  • Roast spaghetti squash in a preheated oven until the skin is easily pierced with a fork, about 30-45 minutes.
  • In a skillet over medium heat, brown the ground turkey. Mix tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl. Combine with the cooked turkey and cook for about 5 minutes, stirring occasionally. Add chicken broth and cook until asparagus is slightly tender, approximately 5 more minutes.
  • Once the cooked spaghetti squash has been removed from the oven, allow it to cool until easily handled. Use a fork to scrape the squash into spaghetti strands and transfer them to a bowl, making sure to keep the squash skin intact for use as a serving vessel, if desired.
  • Spread half of the spaghetti squash into a serving dish or the squash skin, and top with the turkey-vegetable mixture.

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