I’m obsessed with this dish! 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. 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.
Plus, bonus – 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, Kale, & Tomatoes
For the squash:
- 1-2 spaghetti squash
- drizzle of olive oil
- pinch of salt
For the turkey, kale & tomatoes:
- 1 lb ground turkey
- 1 14 oz can diced tomatoes
- 3 c. bite-sized pieces of kale
- 1 1/2 t. garlic powder, divided
- 1 t. onion powder, divided
- 1 t. dried oregano
- 1 T. dried basil
- salt & pepper, to taste
- Parmesan, fresh herbs for topping, optional
To roast the squash: heat the oven to 400°. Cut the spaghetti squash in half and scoop out the seeds. Drizzle each half with olive oil and sprinkle with a pinch of salt. Place the squash halves on 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 t. garlic powder, 1/2 t. 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 can of tomatoes, including the juice. Add the other 1/2 t. of garlic powder, 1/2 t. onion powder, oregano, and basil. Stir to combine 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 completely combined. Serve warm and top with Parmesan or fresh herbs if desired. Keeps well if covered in the fridge for a few days.