1 spaghetti squash (about 3 lb size if you can find it, I know sometimes the options are limited)
olive oil
salt and pepper
1 tsp dried rosemary
½ tsp dried thyme
1 tsp salt or to taste
1/4 tsp black pepper
1/2 tsp garlic powder
Instructions
Preheat oven to 400 degrees F
cut spaghetti squash in half lengthwise
scoop out seeds and pulp
sprinkle inside of squash with olive oil and season liberally with salt and pepper
place inside of squash side down on lined baking sheet, pierce top with fork to vent steam
bake for 45-55 minutes until squash is tender and pulls apart easily with a fork to make the spaghetti strands
while the squash is baking brown the turkey over medium heat
remove turkey from pan, set aside, drain off any excess liquid, lower heat to medium low
drizzle pan with olive oil, add chopped onions to the pan, cook until they sweat
add sweet potatoes and seasonings, covercook about 10 minutes until sweet potatoes are tender, if the hash starts to stick add a little water or chicken broth periodically
