These Greek Spaghetti Squash Bowls are packed full with red peppers, onion, artichokes, Greek seasoned ground turkey, and topped with feta for a satisfying, low carb meal! Gluten-free and paleo-friendly.
WOAH, you guys. What is happening here? This is my second post in row that doesn’t have anything to do with sweets or protein treats… Who am I kidding though? This wasn’t the original plan. Let’s back up the bus to Monday night. I was trying to perfect my giant cookie recipe for the fourth time (literally, the fourth time…) and I was all excited when I took the little babe out of the oven. And I was thinking positive, and I was taking pictures. And I let it cool for a while, just to be sure… and then I broke it in half and took a bite… disappointment. Don’t get me wrong, it was good, but not what I had hoped for in the texture department. And I’m
kind of a little bit of a perfectionist. So I just can’t share it with you yet. I’m sorry. The husband did ask why I was making so many single cookies and not just one batch… He doesn’t QUITE understand why someone would only want ONE cookie, giant or not.
But I digress… let’s talk about today’s recipe : GREEK SPAGHETTI SQUASH BOWLS.
So one of my blogging goals for this year is to bring you more real meals… so far I’d say I’ve done good (2 for 2?)
OH but real quick… let me just tell you a little story. So while I was shooting the spaghetti squash here… it was piping hot. Steaming like crazy. I was trying to take pictures in between cooking this meal and I was getting impatient. I couldn’t tell for certain or not if the steam coming from the squash was ruining my pictures. So I asked my husband if he could fan the squash while I tried to take the picture… and he did. And it was hysterical. There I was standing on the chair over our kitchen table, and him over to my right fanning the squash. And then I had to kindly ask if he wouldn’t mind not fanning so closely because his fingers were getting in the frame. And then I just lost it and started laugh-crying because what we were doing was just not normal. I can’t stop laughing about it. (Don’t worry, I asked my husband first if it was okay I shared this on the world wide web. He pretty much said only if I make him cookies.)
*TIP FOR BAKING SPAGHETTI SQUASH: Cut lengthwise and scoop out seeds. Add about 1/2 cup water to 9×13 pan and place cut side down. Bake for about 30 minutes at 400F until squash is soft and tender. You then should be able to easily scrape the inside with a fork to get the spaghetti-like strands.
Okay so back to this meal! While your squash is baking, that is when you’ll prep your stuffing ingredients:
ground turkey (or your choice of veggie protein. i.e. tempeh, lentils, etc.)
Then basically you scrape your bowls with a fork, add your stuffing, and top with fresh crumbled feta.
Mmm I love this meal!! You may have left over stuffing depending on the size of the squash you choose. But the stuffing makes for great leftovers on salad, in wraps, on top of pita bread, you name it! I don’t know about you, but leftovers are welcome in my fridge.
Greek Spaghetti Squash Bowls packed full with red peppers, onion, artichokes, Greek seasoned ground turkey, and topped with feta for a satisfying, low carb meal!
- 1 medium-large spaghetti squash (about 2 lbs)
- 1lb 94% lean ground turkey (or lamb)
- 1/2 TBS minced garlic
- 1 large red bell pepper, chopped (about 1 cup)
- 1/2 medium sweet onion, chopped (about 1/2 cup)
- 1 14oz can quartered artichoke hearts, rinsed and drained
- 3 cups fresh spinach
- 6 oz feta, crumbled
- Greek seasoning
- 1/2 TBS dried oregano
- 1 tsp dried basil
- 1/2 tsp ground onion
- 1/4 tsp marjoram
- 1/4 tsp thyme
- salt and pepper to taste
- Preheat oven to 400F. Fill a 13x9 baking pan with ½ cup of water and set aside.
- Cut squash lengthwise and scoop out seeds. Place squash cut side down in baking pan with water. Bake squash for 30 minutes, or until squash is tender.*
- While squash is baking, prepare skillet with garlic, chopped onion, and chopped bell pepper. Cook on medium heat until vegetables are slightly soft, about 15 minutes. Transfer to separate bowl.
- Using same skillet, add turkey burger and cook on medium heat. Add Greek seasonings and crumble meat as it cooks. Fully cook the turkey burger.
- Turn stove top to low heat and add vegetables back into skillet with turkey. Add in artichoke hearts, and fresh spinach. Cover skillet with lid and cook until spinach is wilted, about 5 minutes, then stir to combine. Turn stove off.
- Once squash is done, flip over and scrape inside with fork so the squash strands come loose. Once bowl is full scraped, add in mixture until full and top with crumbled feta.
- Return stuffed squash back to oven for 5 more minutes. (You can skip this step but I prefer the feta slightly melted) This meal can be eaten straight from the bowl, enjoy!
Making this recipe? I would love to see it!
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