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.
Use 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.
Step One
Bake for about 30 minutes at 400ºF until squash is soft and tender. Then scrape the inside with a fork to get the spaghetti like strands.
Step Two
In large skillet over medium-high heat add oil, garlic, onions, and bell pepper. Cook until vegetables are slightly soft, about 15 minutes.
Step Three
On medium heat, brown turkey burger about 1-2 minutes on each side; add Greek seasonings and crumble meat as it cooks.
Step Four
Add vegetables back into skillet with turkey. Add in artichoke hearts and fresh spinach. Cover skillet with lid and cook until spinach wilts.
Step Five
Once squash is done baking, flip over and scrape inside with fork so the squash strands come loose.
Step Six
Once bowl is full scraped, add in mixture until full and top with crumbled feta if using.
Step Seven
Get these Greek Spaghetti Squash Bowls on your dinner menu. This healthy recipe is packed full with veggies and topped with feta for a delicious low carb meal!
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!
Get these Greek Spaghetti Squash Bowls on your dinner menu!