A lowcarb alternative to pasta this dish features roasted spaghetti squash stuffed with ground turkey sauteed asparagus tomatoes basil onion and garlic
Prep Time
50 mins
Dificult
Medium
Servings
2
Ingredients
Instructions
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.
