Roasted Spaghetti Squash with Ground Turkey and Vegetables recipe

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Ingredients

aluminum foil
1 spaghetti squash, halved and seeded
2 tablespoons olive oil
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
½ yellow onion, diced
¼ cup chopped fresh basil, or to taste
4 garlic cloves, minced
1 teaspoon dried oregano
4 ounces chicken broth

Nutrition Info

660.8 calories
carbohydrate: 42.8 g
cholesterol: 168.7 mg
fat: 33 g
fiber: 4.8 g
protein: 52 g
saturatedFat: 6.7 g
servingSize: -
sodium: 2155 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

  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.

  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.

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

Recipe Yield

2 servings

Recipe Note

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

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