Roasted Spaghetti Squash with Ground Turkey and Vegetables Recipe

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the oven for 40-45 minutes, or until the flesh is tender and easily pulls apart with a fork.

While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.

Add the ground turkey to the skillet and cook until browned and cooked through, breaking it up into small pieces with a spoon.

Stir in the diced bell pepper, zucchini, cherry tomatoes, dried oregano, dried basil, salt, and pepper. Cook for an additional 5 minutes, or until the vegetables are tender.

Once the spaghetti squash is cooked, use a fork to scrape the flesh into long strands. Add the spaghetti squash strands to the skillet with the ground turkey and vegetables. Stir well to combine and heat through.

Serve the roasted spaghetti squash with ground turkey and vegetables hot, topped with grated Parmesan cheese.