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
• 8 freshs asparagus , trimmed and cut into 1/2 inch pieces
• 0.5 yellows onion , diced
• 0.25 cups chopped fresh basil , or to taste
• 4 garlics cloves , minced
• 1 teaspoon dried oregano
• 4 ounces chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 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.
3. 3 Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
4. 4 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.
5. 5 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.
6. 6 Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.

Nutrition per serving