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
- red pepper
- ground turkey (or your choice of veggie protein. i.e. tempeh, lentils, etc.)
- 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!
- 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
- 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!
*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.
- Serving Size: ~1/6 bowl
- Calories: 255
- Sugar: 12
- Sodium: 830
- Fat: 17
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 7
- Protein: 36
- Cholesterol: 98
photography by Erin from The Almond Eater.
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(Just omit the feta) 😉