Description
Ever crave something hearty and comforting but still light enough to feel energized after? This roasted spaghetti squash dish is your golden ticket. Twirly strands of squash pair up with savory ground turkey, garlic, tomatoes, asparagus, and herbs in a light, flavorful broth. It’s vibrant, protein-packed, and so satisfying you won’t miss the pasta. Great for meal prep or impressing dinner guests, it’s comfort food with a fresh twist!
Ingredients
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2 spaghetti squash, halved and seeded
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4 tbsp olive oil, divided
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2 tsp salt, divided
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2 tsp black pepper, divided
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2 lbs ground turkey
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2 (16 oz) cans diced tomatoes (with juice)
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16 asparagus stalks, chopped
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1 yellow onion, diced
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½ cup fresh basil, chopped (or 1 tbsp dried)
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8 garlic cloves, minced
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2 tsp dried oregano
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8 oz chicken broth
Instructions
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Roast Squash: Preheat oven to 400°F. Brush squash halves with 2 tbsp oil, season with 1 tsp salt + 1 tsp pepper. Roast cut-side down for 40–45 mins until tender. Cool slightly, then scrape strands with a fork.
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Cook Turkey Mix: In a large skillet, heat 2 tbsp oil. Sauté onion + garlic 3–4 mins. Add turkey, remaining salt + pepper. Cook until browned.
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Add Veggies: Stir in tomatoes, asparagus, oregano, and ¾ of the basil. Pour in broth. Simmer uncovered 10–12 mins until asparagus is tender.
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Combine & Serve: Stir squash into skillet, or plate squash and top with the turkey medley. Garnish with remaining basil. Optional: sprinkle with cheese!
Notes
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Add red pepper flakes for spice
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Stir in Greek yogurt or cream cheese for a creamy touch
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Swap turkey for lentils or mushrooms for a veg-friendly twist
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Use zucchini or spinach if no asparagus
- Prep Time: 15 min
- Cook Time: 45 min
Nutrition
- Calories: 280 kcal per serving
- Fat: 14g
- Carbohydrates: 14g
- Protein: 24g