A low-carb alternative to pasta, this dish features roasted spaghetti squash stuffed with ground turkey, sauteed asparagus, tomatoes, basil, onion, and garlic.
Ingredients
- aluminum foil:
- spaghetti squash, halved and: 1 piece (seeded)
- olive oil: 2 Tbsp
- salt: 1 tsp (divided, to taste)
- black pepper: 1 tsp (divided, to taste, freshly ground)
- ground turkey: 1 pound
- tomatoes: 1 can (16 ounce can, diced)
- asparagus, trimmed and: 8 piece (cut into 1/2 inch pieces, fresh)
- yellow onion: 0.5 piece (diced)
- fresh basil: 0.25 cup (to taste, chopped)
- garlic cloves: 4 piece (minced)
- oregano: 1 tsp (dried)
- ounces chicken broth: 4 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
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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.
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Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
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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.
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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.
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Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.
