Spiced Ground Turkey Stuffed Spaghetti Squash

1.Preheat your oven to 400°F (200°C).

2.Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp from the center with a spoon.

3.Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season lightly with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.

4.Bake the squash for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork.

5.While the squash is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

6.Add the chopped onion and sauté for 3-4 minutes until translucent.

7.Add the minced garlic and diced red bell pepper; cook for another 2 minutes until fragrant and slightly softened.

8.Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until the turkey is browned and cooked through, about 6-8 minutes.

9.Stir in ground cumin, smoked paprika, chili powder, cayenne pepper (if using), dried oregano, salt, and black pepper. Mix well to evenly coat the turkey with the spices.

10.Pour in the chicken broth and simmer for 3-4 minutes until the mixture is slightly reduced and flavorful. Adjust seasoning if necessary.

11.Remove the baked spaghetti squash from the oven and let it cool slightly. Using a fork, gently scrape the flesh to create spaghetti-like strands, keeping the squash shell intact for stuffing.

12.Mix half of the shredded squash strands into the spiced turkey mixture to combine flavors and add moisture.

13.Spoon the turkey and squash mixture evenly into the hollowed squash shells, mounding it slightly.

14.Return the stuffed squash halves to the baking sheet and bake for an additional 10 minutes at 400°F (200°C) to heat through and meld flavors.

15.Remove from the oven and garnish with chopped fresh parsley before serving.