"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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  • 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
  • 1/2 yellow onion, diced
  • 1/4 cup chopped fresh basil, or to taste
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 4 ounces chicken broth
  • Directions

  • Prep
  • Cook
  • Ready In
    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.


    • Cook’s Note:
    • You can use fresh tomatoes instead of canned.

    Nutrition Facts

    Per Serving: 661 calories;33 g fat;42.8 g carbohydrates;52 g protein;169 mg cholesterol;2155 mg sodium.Full nutrition
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