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 (and Whole30 friendly) by simply omitting the cheese.
*Photos updated in 2019 but still the same, original delicious post!
This post was originally published three years ago but I needed to bring it new life with some new photos. It’s one of those easy, healthy dinner recipes that is in regular rotation. It’s also one of my most popular Pinterest recipes so I’m excited to be sharing it with you again!
It’s funny because three years ago I wrote in this same recipe post how one of my blogging goals was to bring you more dinner recipes… Well that seems to be a theme every year because that is also the plan this year. HA. I just love baking too much.
However another one of my goals for 2019 is to get more out of my comfort zone. And while my comfort zone is baking, healthy savory meals are great for everyone!
Maybe one of your goals this year is to incorporate more meal planning and healthy dinners into your life. Well guess what? These spaghetti squash bowls are perfect for this!
Easy Greek Spaghetti Squash Bowls
how to bake a spaghetti squash
Using a large sharp knife, cut spaghetti squash lengthwise then scoop out seeds. Add about 1/2 cup water to 9×13 pan and place cut side down. Bake for about 30 minutes at 400ºF 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.
TIP: If your spaghetti squash is difficult to cut, try placing it whole in the oven on the middle rack and let warm for about 5 minutes. This should soften the squash and make it easier to cut down the middle.
Greek Spaghetti Squash Stuffing Ingredients
- onion
- garlic
- red pepper
- artichokes
- ground turkey (or your choice of veggie protein. i.e. tempeh, lentils, etc.)
- spinach
- feta for topping, or omit if paleo or need a Whole30 compliant meal.
After the stuffing is prepared and the spaghetti squash done baking, all you do is scrape the squash with a fork to create the spaghetti strands, add the Greek stuffing and top with fresh crumbled feta.
You can then opt to return the stuffed spaghetti squash bowls to the oven for 5 minutes if you prefer the feta melted. If you’re omitting the feta, you can just dive right in.
You may have leftover stuffing depending on the size of the squash you choose. The Greek 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 always welcome in my fridge!
If you make this recipe, I’d love to hear from you via a comment and review on the blog! It not only helps me get feedback but it helps other readers find the recipe too!
Xx Ashley
Print
Greek Spaghetti Squash Bowls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
Print Recipe
Pin RecipeDescription
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! Grain-free, gluten-free and paleo friendly (and Whole30 friendly) by simply omitting the feta.
Ingredients
- 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 (omit if needed)
homemade 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
Instructions
- Preheat oven to 400ºF. Fill a 9×13 baking pan with 1/2 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.*
- Meanwhile prepare the stuffing: In large skillet over medium-high heat add oil, garlic and chopped onion; stir frequently until fragrant, about 3-4 minutes. Add chopped bell pepper and continue cooking on medium heat until vegetables are slightly soft, about 15 minutes. Transfer to separate heat-proof bowl.
- Using same skillet on medium heat, brown turkey burger about 1-2 minutes on each side; add Greek seasonings and crumble meat as it cooks fully.
- Turn stove top to low heat; 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 baking, 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 if using.
- 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!
Notes
*If squash is tough to cut, warm squash in the oven while it is preheating, then cut.
To make a meatless meal, try replacing the ground turkey with tempeh, chickpeas, lentils, or another high protein vegetable.
This recipe serves 4-6. We got about 4 meals total, plus extra filling.
Nutrition approximate; based on 6 servings.
- Category: dinner
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: ~1/6 bowl
- Calories: 285
- Sugar: 7
- Fat: 10
- Carbohydrates: 20
- Fiber: 5
- Protein: 24
Keywords: spaghetti squash bowls, turkey burger dinners, paleo meal prep
photography by Erin from The Almond Eater.
Like this recipe? Pin it for later.
(Just omit the feta) 😉
Erin @ The Almond Eater says
HA! oH the things you do for the perfect shot 😉 What a good sport. I love Greek flavored everything–bring on the feta–this looks like the perfect REAL MEAL. <<< need to step up my real meal game too.
Ashley says
Lol I know, he is a trooper.
And thanks! (yes to feta on everything) <3
rachel @ athletic avocado says
i have spaghetti squash at least twice a week because Im obsessed with it and usually have it the same way each time but it’s time for me to change it up! I love all of those delicious greek flavors in there and i gotta try this soon!
Ashley says
Spaghetti squash is so good so many ways! Thanks Rachel 🙂
Pragati // Simple Medicine says
I LOVE spaghetti squash and after reading this post I realized I always tend towards Mediterranean and Greek toppings too! It’s such a yummy combo.
Ashley says
That’s funny, this is probably only my second time having it with greek-like flavors. Typically I go for Mexican or just roasted plain 🙂
Brie @ Lean, Clean, & Brie says
The Greek girl in me LOVES this recipe! I love making spaghetti squash bowls since I can eat them straight out of the spaghetti squash and because they are just delicious. Definitely pinning this!
Ashley says
I definitely agree, eating out of the bowl is part of the reason I love them so much 🙂 Thanks for pinning Brie!
Sam @ PancakeWarriors says
Ummm keep the savory stuff coming because OMG wow! Love this and that story about your hubby he is a trooper! hahah I get Dave to do just about anything if I promise him cookies 🙂 Hope you have a wonderful day – pinning!!
Ashley says
Well thanks Sam! I’m glad you’re enjoying the change up. I’m getting the itch to bake again soon though, so get ready 😉 Thanks for pinning!
Beverley @ sweaty&fit says
hahaha Ashley I laughed twice during this post. I can imagine you in your kitchen making a giant cookie, not loving it, trashing it, and doing it again. Four times!!
Also your husband fanning your squash for you to take pics is the sign of a long and healthy relationship. Soooo good.
Ashley says
It’s a problem Beverley! And let’s be honest, I would not waste a cookie… we still ate the no-go’s, they just weren’t what I wanted for the blog 😉
Thanks dearrrr <3
Megan @ Skinny Fitalicious says
Such disappointment when you do all the setup and shooting and then whomp, whomp a bad recipe. But I have to say this spaghetti squash is magical. I’ve been looking for something awesome to add to mine. I haven’t heard of marjoram though? Need to investigate this seasoning!
Ashley says
You know, the only reason I know about marjoram is because it was in our spice rack we got as a wedding gift! But I looked up several different Greek seasoning blends before deciding on what to use, and marjoram was listed on a couple so I thought I’d give it a try. It is a part of the oregano family 🙂
Tara | Treble in the Kitchen says
These look delicious and beautiful! What a wonderful combo of flavors 🙂
Ashley says
Thanks Tara!
Rachel says
MMM, this looks delishh!
Katie | Honestly Nourished says
I love this post. I’m actually sending it to my husband so he knows he’s not alone! I’m always asking him to help shuttle food from the kitchen to the living room, where I shoot or to hold something or pour something in a shot. They are really SOOOO lucky to have us. 😉 Looks like a great recipe! XX
Ashley says
lol it is true, he is certainly NOT alone. I’m sure there will be plenty more stories to come 😉 Thanks so much Katie! 🙂
Leah @ Grain Changer says
Um, majorly drooling right now. These look so delish, Ashley, and I love the idea of adding any leftover topping to a salad. Yum, yum, yum. Too funny about your husband helping out! Must admit I’ve had Anthony help with a lot of wacky things, but fanning hasn’t made the list… yet 😉 It’s just payment for all the delicious eats they get 🙂
Ashley says
Oh just you wait Leah, I’m sure he’ll need to fan one of these days 😉
jill conyers says
Yum! I love all veggies that can be used as a bowl or boat 🙂
Ashley says
AGREE 😀
Margaret @ Simple Fit Foodie says
Love me some spaghetti squash!! I love it classic with either just butter, salt and spices or with some marinara sauce.
Ashley says
I do love it plain too! Thanks, Margaret! 🙂
Jess @hellotofit says
LMAO at your fanning-the-squash story!! I’ve been using my LED light a lot to shoot lately because I can’t come home in the afternoons to take pics. The darkest place in our house is the bedroom, so I literally took my piping hot pizza there Thursday to snap pics. It smelled like pizza in there afterwards haha.
Ashley says
Seriously I was DYING. He was fanning super fast and it was just so freaking funny. But yay for lighting options! I’ve been playing around quite a bit more and have been pleased so far! But I am such a perfectionist and I compare too much to natural light sometimes. :-p Your pictures look incredible though!!
Alexa [fooduzzi.com] says
OMG YES! These look incredible! I go crazy over artichokes, so this is definitely happening ASAP!
Ashley says
Yay! Thanks so much Alexa, I hope you love it 🙂
Christina says
I LUUURRRVVE this flavor combo! I will eat anything with artichoke hearts. and that story of you and your husband reminds me of me and my boyfriend hahahah ohhhh what they do for us… 😀
Ashley says
Lol they are troopers for sure!
Pal says
Made this last night! Put it into a casserole dish so it was easier to portion and had mozzarella instead of feta but it was delish!!! Andy wanted thirds but I had to stop him 😀 <3
★★★★★
Ashley says
LOL. He wanted thirds. That kills me. Drew definitely had seconds too 😉 <3 Love ya Pal. Thanks for sharing!! XX
Ashley says
We made this earlier in the week and loved it!! We are big spaghetti squash fans (except I HATE cutting them in half! Ugh, lol) and make a dinner with them almost weekly. This was tasty and simple for a mid-week family meal. Our 14 month old even approved, and we had leftovers for lunch the following day. Thanks for posting! {{And if there is a secret tip for making cutting spaghetti squash easier, I need it! I feel as though I’m going to lose a finger on the weekly, lol}}
★★★★★
Ashley says
Yay! So glad you and your fam approved 🙂
Lol, I definitely feel you on almost cutting off the hand. The only trick I have is letting the uncut squash preheat in the oven while the oven is warming up. It helps a little, but a good knife set is also key.
Thanks again Ashley! 🙂
Morgan says
Just made this for dinner and it was super easy and amazing! I used tofu instead of turkey and didn’t add cheese and it was still super flavorful. Will be making this again ASAP! Thanks for posting Ash!
Ashley says
Awesome vegan options, Morgan! Thanks so much for sharing those 😀 <3
Lisa says
Love this recipe, however, one suggestion. When websites have the social media links on the side, when using an IPad while cooking, the social media links cover the ingredients, which makes is difficult to see the recipe.
Ashley says
Lisa, thanks so much for letting me know! I truly appreciate you taking the time to comment with that feedback. I will definitely look into those sidebar media links. Thanks again, and glad you enjoyed the recipe!
LA says
Where is the nutritional information for this recipe? The recipe popped up when I did a search for meals under 600 calories and it looks very good, yet I can find nothing to verify this in this recipe. Perhaps I missed it? Currently doing a very restricted daily calorie intake, so they ALL count, that’s why I’m asking.
Ashley says
Hi there! So sorry about that – I changed recipe cards and that information was not carried over. I also no longer share recipe nutrition info, as it is not the most accurate. But I completely understand as to why you would need it! I do have the info saved for this is recipe and here is what I have:
Serving size: ~1/6 bowl
Calories: 285
Fat: 10
Carbohydrates: 20
Sugar: 7
Fiber: 5
Protein: 24
Hope that helps!
Karen says
This is a great recipe. Have made it once and am making it again tonight. Thank you!
Ashley says
Thanks you for your comment Karen! I am so glad you enjoy these bowls 🙂 They’re a go-to for me and friends as well!
Jennifer says
This was delicious. We added kalamata olives for even more Mediterranean taste. Definitely a keeper!
Ashley says
Awesome, Jennifer! Thanks so much for sharing 🙂
Kayla says
I absolutely loved this! I used it for work lunches so I tore apart the squash and mixed it all together rather than doing bowls. It was a bit of a stretch to last the whole week so I’ll just have to add more next time! I absolutely loved the flavor of the artichoke and turkey sausage crumbles.
★★★★★
Ashley says
Awesome! Thanks so much for your comment and feedback, Kayla!