Recipes Meat and Poultry Turkey Ground Turkey Recipes Roasted Spaghetti Squash with Ground Turkey and Vegetables 4.7 (20) 18 Reviews 3 Photos A low-carb alternative to pasta, this dish features roasted spaghetti squash stuffed with ground turkey, sauteed asparagus, tomatoes, basil, onion, and garlic. Submitted by Melisa Updated on September 9, 2023 Save Rate Print Share Trending Videos Close this video player 3 3 Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts 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 Directions 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. Recipe Tip You can use fresh tomatoes instead of canned. I Made It Print Nutrition Facts (per serving) 661 Calories 33g Fat 43g Carbs 52g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 661 % Daily Value * Total Fat 33g 42% Saturated Fat 7g 34% Cholesterol 169mg 56% Sodium 2155mg 94% Total Carbohydrate 43g 16% Dietary Fiber 5g 17% Total Sugars 10g Protein 52g 104% Vitamin C 46mg 51% Calcium 187mg 14% Iron 8mg 44% Potassium 1099mg 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved