Roasted Spaghetti Squash with Ground Turkey and Vegetables
Recipe by Melisa from allrecipes.com
Dinner 50 Mins.
Ingredients
2
2 servings
- •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
- •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 the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- 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.
- Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
- 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.
- 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.
- Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.
Nutritional Facts
Per 2 servings
- Calories: 661
- Carbohydrate: 43g
- Fat: 33g
- Fiber: 5g
- Protein: 52g
- Sugar: 10g
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