Spaghetti Squash with Ground Turkey and Veggies

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Cover a baking sheet with aluminum foil for easy cleanup.

Anoint the inside of each spaghetti squash half with olive oil and sprinkle with salt and pepper to taste. Position the squash halves, skin-side up, on the prepared baking sheet.

Roast the spaghetti squash in a preheated oven until the skin can be pierced with minimal effort, typically taking 30 to 45 minutes.

Simultaneously, cook ground turkey in a skillet over medium heat until it reaches a browned state. Combine diced tomatoes, asparagus spears, sautéed onion, chopped basil, minced garlic, dried oregano, salt, and pepper in a bowl and mix until well combined. Add the seasoned ground turkey to the skillet and cook, stirring occasionally, for approximately 5 minutes. Pour in chicken broth and continue cooking until the asparagus is slightly tender, around 5 more minutes.

Remove the cooked spaghetti squash from the oven and let it cool until manageable. Use a fork to scrape the squash into spaghetti strands, taking care not to damage the delicate skin. Place the cooked squash in a serving dish or use it as a vessel for presentation.

Fill half of the spaghetti squash with the turkey-vegetable mixture, leaving room for a balanced serving.