8ouncespaghetti - dry measure, cooked to package directions whole-grain pasta preferred
4cupsbutternut squash - peeled, cubed and roasted
1poundground turkey (minced turkey)
2tablespoonsolive oil - divided
½mediumwhite onion - chopped
½mediumred pepper (red capsicum) - chopped
2clovesgarlic - minced
1teaspoonItalian seasoning - divided
1pinchsalt - to taste
1pinchground black pepper - to taste
⅔cuptomatoes - finely chopped include liquid if using canned
½cupchicken stock (chicken broth or chicken bouillon) - chicken or vegetable
¼cupParmesan cheese - shredded
1small bunchparsley - flat-leaf, for garnish
Instructions
Preheat the oven to 375°F.
Cook pasta to package directions for al dente, drain and set aside.
Peel the butternut squash and cut into approximately 3/4 inch dice. Toss with 1 tablespoon olive oil and 1/2 teaspoon Italian seasoning, plus salt and pepper. Spread in a single layer on a large baking sheet and roast for 40-45 minutes, occasionally turning, until squash is lightly browned and tender.
Heat 1 tablespoon of olive oil in a large, deep skillet and cook turkey, breaking up into small chunks. Add onion, bell pepper, garlic, 1/2 teaspoon of the Italian seasoning, and salt & pepper. Cook and stir until turkey is cooked through and vegetables are tender.
Add tomatoes and broth, and adjust seasoning, if needed.
Add cooked spaghetti and the roasted squash, toss. Add more broth if needed, so it’s not too dry, and simmer for 5 minutes.