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Greek Spaghetti Squash Bowls

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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.

bowl of feta with spaghetti squash bowls on white plate

 

*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

greek spaghetti squash bowls with fork on white plate

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.

how to bake spaghetti squash bowls

 

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.

turkey burger stuffing in skillet for greek spaghetti squash

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.

closeup of turkey burger stuffed spaghetti squash bowls

Make these healthy Greek Stuffed Spaghetti Squash Bowls for your next meal! #grainfree #glutenfree #paleoish

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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!

greek turkey stuffed spaghetti squash on white plate

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 

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greek turkey stuffed spaghetti squash on white plate

Greek Spaghetti Squash Bowls

★★★★★

5 from 2 reviews

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6
  • Category: dinner
  • Method: oven
  • Cuisine: American
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Description

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

  1. Preheat oven to 400ºF. Fill a 9×13 baking pan with 1/2 cup of water and set aside.
  2. 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.*
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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.

 

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(Just omit the feta) 😉 

 

 

 

 

 

 

 

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Comments

  2. 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!

    Reply

  5. 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!!

    Reply

    • 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!

      Reply

  6. 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.

    Reply

    • 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

      Reply

  7. 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!

    Reply

    • 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 🙂

      Reply

  10. 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

    Reply

  11. 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 🙂

    Reply

  14. 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.

    Reply

    • 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!!

      Reply

  16. 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… 😀

    Reply

  17. 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

    ★★★★★

    Reply

  18. 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}}

    ★★★★★

    Reply

    • 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! 🙂

      Reply

  19. 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!

    Reply

  20. 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.

    Reply

    • 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!

      Reply

  21. 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.

    Reply

    • 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!

      Reply

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