I’m obsessed with this recipe of Spaghetti Squash with Turkey and Tomatoes! I tried it on a whim, and it totally surprised me. It may sound a little plain, but I promise, it’s better than you may think.
I used lots of dried herbs to give it a little pizzazz that always has me coming back for seconds.
You’ll find me making this recipe all winter long. When it’s so cold outside, I absolutely cannot bring myself to eat a salad. Instead, I want something warm and delicious but also something that has a decent amount of veggies. This recipe fits the bill perfectly – lots of veggies, warm, and comforting for those cold winter nights.
Quick & Easy Spaghetti Squash with Turkey and Tomatoes
A bonus is this recipe could be a 20-minute dinner if you roast the spaghetti squash the night before. The turkey, kale, and tomatoes come together really quickly. Otherwise, it’s a little longer cook time, at about 45 minutes, but the cooking process is really simple.
Spaghetti Squash with Turkey and Tomatoes
Print RecipeIngredients
- For the squash:
- 1-2 spaghetti squash
- drizzle of olive oil
- pinch of salt
- For the turkey, kale & tomatoes:
- 1 pound of ground turkey
- 1 14 oz can of diced tomatoes
- 3 cups of bite-sized pieces of kale
- 1 1/2 teaspoon of garlic powder, divided
- 1 teaspoon of onion powder, divided
- 1 teaspoon of dried oregano
- 1 tablespoon of dried basil
- salt & pepper, to taste
- parmesan, fresh herbs for topping (optional)
Instructions
- To roast the squash: heat the oven to 400°. Cut up the spaghetti squash in half and take off the seeds. Drizzle each half with olive oil and sprinkle with a pinch of salt.
- Transfer the squash halves to a rimmed baking sheet with the inside facing down. Roast for about 40-45 minutes or until the squash is tender and the inside can be shredded with a fork.
- For the turkey, kale, and tomatoes: Season the ground turkey with 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, salt and pepper. Cook the ground turkey in a skillet over medium heat until it is brown and no longer pink, about 5 minutes.
- Next, add the tomatoes, including the juice. Add the other 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, oregano, and basil. Stir until thoroughly combined, then let the mixture cook for 5 minutes.
- Next, add the kale and stir until it has wilted into a tender texture. Taste and add more salt & pepper if needed and then turn off the heat.
- To assemble, shred the spaghetti squash with a fork to produce the stringy, spaghetti-like texture. If the skillet is large enough, simply add the spaghetti squash to the skillet with the turkey/kale and stir to combine. Or scoop the spaghetti squash into a large bowl and pour the turkey/kale mixture on top and stir until thoroughly combined.
- Serve warm and top with Parmesan or fresh herbs if desired. It keeps well if covered in the fridge for a few days.
