Preheat oven to 400° F.
Line baking sheet with parchment paper.
Cut spaghetti squash in half. Scoop out seeds.
Dice onion and mushrooms.
Peel and dice carrots.
Chop Swiss chard.
Spray squash with olive oil, place squash flesh side down on the baking sheet. Place in the oven. Cook until tender, approximately 30-40 minutes.
Add 1/2 tablespoon olive oil to a large sauté pan over medium-high heat. Brown the ground turkey, and drain any excess fat grease if needed. Remove from pan and set aside.
Add remaining 1/2 tablespoon of olive oil to the pan and sauté the onion and carrots until soft, approximately 5 minutes.
Add the garlic and sauté until fragrant, about 2 minutes.
Add diced mushrooms, sauté for 5 minutes.
Return the browned ground turkey to the pan.
Add diced tomatoes (with the juice) and sauté 5 minutes.
Add Swiss chard, sauté 2-3 minutes. Simmer until sauce reduces by half.
Once squash is cooked and has cooled enough to handle, use a fork to loosen the strands of “spaghetti” from the inside of the cut squash.
Top spaghetti squash with turkey Swiss chard tomato sauce.
Serving Size 4 servings