Preheat your oven to 400°F (200°C). Toss the broccoli florets with 1/2 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the oven for 15-20 minutes, or until tender and slightly crispy.

In a large pot, bring water to a boil, add a pinch of salt, and cook the gluten-free spaghetti according to the package instructions. Typically, this should be around 7-9 minutes until al dente. Drain and set aside.

In a large skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft and translucent, about 3-4 minutes.

Add the lean ground turkey to the skillet with the onions and garlic. Cook, breaking up the meat with a spatula, until the turkey is browned and cooked through, about 5-7 minutes.

Stir in the marinara sauce and Italian herbs, and let the sauce simmer for about 5 minutes. Adjust the seasoning with additional salt and pepper if desired.

Add the cooked gluten-free spaghetti to the skillet and toss to coat in the sauce. Ensure everything is well combined and heated through.

Serve the spaghetti topped with roasted broccoli and a sprinkle of grated Parmesan cheese. Enjoy your delicious and hearty meal!