Roasted Spaghetti Squash with Ground Turkey and Vegetables
Roasted Spaghetti Squash with Ground Turkey and Vegetables is a tasty, low-carb dish. Packed with protein, this recipe will sure curb your hunger.
Approved for all Ideal Protein phases.
Serving size
Ingredients
- 2 tbsp. olive oil
- 1 tsp. salt, divided, or more to taste
- 1 tsp. freshly ground black pepper, divided, or more to taste
- 1 lbs. ground turkey
- 1 (16 oz.) can diced tomatoes
- 8 fresh asparagus – trimmed and cut into 1/2 inch pieces
- ½ leeks – chopped
- ¼ cup chopped fresh basil, or to taste
- 4 garlic cloves – minced
- 1 tsp. dried oregano
- 4 oz. chicken broth
Preparation
Step 1
Preheat the oven to 350°F and line a baking sheet with aluminum foil.
Step 2
Coat the inside of each spaghetti squash half with olive oil and season them with salt and pepper.
Step 3
Place spaghetti squash on the prepared baking sheet, skin-side up.
Step 4
Roast spaghetti squash in the preheated oven until the skin can easily be pierced with a fork, for about 30 to 45 minutes.
Step 5
Meanwhile, cook ground turkey in a skillet over medium heat until browned.
Step 6
Then combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add mixture to browned ground turkey in the skillet and cook. Stir occasionally, for about 5 minutes.
Step 7
Pour in chicken broth and cook until asparagus is slightly tender. About 5 more minutes.
Step 8
Remove cooked spaghetti squash from oven and allow cooling off until easily handled.
Step 9
Scrape the squash into spaghetti strands using a fork and place into a bowl.
Step 10
Place 1/2 of the spaghetti squash into a serving dish or the left out squash skin and top with turkey-vegetable mixture.
Step 11
Serve and enjoy!
