• 2 tbsp extra-virgin olive oil, divided
  • 1 spaghetti squash, halved and de-seeded
  • 12 oz ground turkey
  • 4 carrots, chopped
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • ½ tsp fennel seeds
  • ¼ tsp crushed red pepper
  • 4 cups chicken broth, salt-free
  • 1 ½ cups cups crushed tomatoes, salt-free
  • 2 cups baby spinach
  • ¼ tsp black pepper
  1. Preheat the oven to 400°F. Rub 1 tablespoon of the oil olive inside of the spaghetti squash and place it facing down on a baking sheet. Roast for 30 minutes, or until tender. When it’s done, let it cool for a few moments before scraping the strands into a bowl using a fork. Set aside.
  2. While the squash is baking, heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook for about 10 minutes, or until it's evenly browned. Stir in the carrots, onions, garlic, fennel seeds and red pepper flakes and saute until the onions are translucent.
  3. Pour in the broth and tomatoes, turn up the heat to medium-high and bring to a boil. Reduce the heat and simmer until the vegetables are just about tender, 5 minutes. Add the baby spinach and spaghetti squash and simmer until the spinach wilts. Season with black pepper and remove from the heat.
  4. Let the soup stand a few moments, then ladle into bowls, and serve hot. Enjoy!