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5.0 from 24 votes

Greek Spaghetti Squash Bowls

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. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 255 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 medium-large spaghetti squash about 2 lbs
  • 1 pound 94% lean ground turkey or lamb
  • 1/2 tablespoon minced garlic 
  • 1 large red bell pepper chopped (about 1 cup)
  • 1/2 medium sweet onion chopped (about 1/2 cup)
  • 1 14 ounce can quartered artichoke hearts, rinsed and drained
  • 3 cups fresh spinach
  • 6 oz feta crumbled (omit if needed)
homemade Greek seasoning
  • 1/2 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground onion
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon thyme
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400ºF. Fill a 9x13 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 Information

Calories 255kcal (13%) Carbohydrates 22g (7%) Protein 36g (72%) Fat 17g (26%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Cholesterol 98mg (33%) Sodium 830mg (35%) Fiber 7g (28%) Sugar 12g (24%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 255

% 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.