Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.

Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.

Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.

Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.

Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.