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Greek Spaghetti Squash Bowls

greek turkey stuffed spaghetti squash on white plate
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★★★★★

5 from 7 reviews

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

Scale
  • 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

Keywords: spaghetti squash bowls, turkey burger dinners, paleo meal prep

Find it online: https://www.fitmittenkitchen.com/greek-spaghetti-squash-bowls/