Roasted Spaghetti Squash with Ground Turkey and Vegetables

Flip it!

I’ve made this twice so far. The first time exactly as shown and we loved it! My 5 and 3 year old girls loved it along with my husband. The second time while at the store I couldn’t find a spaghetti squash, and so, having already done my meal planning, got an eggplant instead and that worked great. Not sure what that change did to the carb count, but peeled, cubed and sautéed with the turkey before baking, the eggplant made a good substitution. Not as good as the squash, but definitely a good option when in need.

This was so good!!! I made a couple of modifications to use what I had on hand: instead of shredded cheese, I put slices of provolone on top in the last 10 minutes of baking; also, I had plain diced tomatoes in tomato sauce, so took a little longer to cook off liquid, and I added a little more seasoning (Savory Spice Italian Herb Blend) since the canned tomatoes weren’t seasoned.


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


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.


You can use fresh tomatoes instead of canned.