Greek Spaghetti Squash Bowls
User Reviews
5
Greek Spaghetti Squash Bowls
Description
This recipe starts by baking a spaghetti squash halved lengthwise in a water bath until tender, making it easy to scrape out noodle-like strands. Meanwhile, ground turkey is browned with garlic and onion and seasoned with a blend of dried oregano, basil, thyme, marjoram, and ground onion powder.
Chopped bell pepper is cooked with the aromatics, then combined with artichoke hearts and fresh spinach to wilt briefly before mixing with the cooked turkey. Once the squash is ready, its interior is scraped with a fork to form strands that serve as a base to hold the savory filling.
The inclusion of feta cheese adds saltiness and creaminess characteristic of Greek cuisine. Serving this dish provides a vegetable-rich, protein-filled meal with a balance of textures: tender squash noodles and hearty filling with fresh spinach. Variations can replace turkey with other proteins or vegetarian options for dietary preferences.
The recipe notes suggest warming the squash slightly for easier cutting and offer ways to make the dish meatless, confirming it serves approximately 4 to 6 people, often yielding additional filling for leftovers.
Ingredients
- 1 spaghetti squash about 2 lbs, medium-large
- 1 pound ground turkey or lamb, 94% lean
- 1/2 tablespoon garlic minced
- 1 red bell pepper chopped (about 1 cup, large
- 1/2 onion chopped (about 1/2 cup, medium sweet
- 1 artichoke hearts 14 ounce can, quartered, rinsed and drained
- 3 cups spinach fresh
- 6 oz feta cheese crumbled (omit if needed
homemade Greek seasoning
- 1/2 tablespoon oregano dried
- 1 teaspoon basil dried
- 1/2 teaspoon onion ground
- 1/4 teaspoon marjoram
- 1/4 teaspoon thyme
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400ºF. Fill a 9x13 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
- Preheat the oven with the squash inside to soften it before cutting if it is difficult to slice.
- To create a meatless version, substitute ground turkey with tempeh, chickpeas, lentils, or other high-protein vegetables.
- This recipe yields 4 to 6 servings, with extra filling remaining for additional meals.
- Nutrition estimates are based on six servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 36g | 72% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 98mg | 33% |
| Sodium | 830mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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