Description
This Greek Spaghetti Squash Bowls recipe offers a healthy and flavorful twist on traditional pasta dishes by using roasted spaghetti squash as the base. Filled with a savory mixture of lean ground turkey, sautéed vegetables, artichoke hearts, fresh spinach, and a blend of classic Mediterranean herbs, topped with crumbled feta cheese, it’s a wholesome, comforting dish perfect for a satisfying weeknight meal.
Ingredients
Spaghetti Squash
- 1 medium-large spaghetti squash (about 2 lbs)
Turkish Filling
- 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 cheese, crumbled (optional)
Seasonings
- 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
- 1 teaspoon olive oil (for sautéing)
Instructions
- Preheat and prepare squash: Preheat the oven to 400ºF. Fill a 9×13 baking pan with 1/2 cup of water to create steam.
- Bake the spaghetti squash: Slice the squash lengthwise and scoop out the seeds. Place the squash cut side down in the baking pan with water. Bake for 30 minutes or until the squash is tender when pierced with a fork.
- Sauté vegetables: While the squash bakes, heat olive oil in a large skillet over medium-high heat. Add minced garlic and chopped onion, stirring frequently until fragrant, about 3-4 minutes. Add chopped red bell pepper and cook on medium heat until vegetables soften slightly, about 15 minutes. Transfer the sautéed vegetables into a heatproof bowl.
- Brown the turkey: Using the same skillet on medium heat, add ground turkey and brown each side for 1-2 minutes. Add the dried oregano, basil, ground onion, marjoram, thyme, salt, and pepper. Crumble the turkey and cook fully until no longer pink.
- Combine filling ingredients: Reduce heat to low. Return the sautéed vegetables to the skillet with the browned turkey. Stir in artichoke hearts and fresh spinach. Cover the skillet and cook until the spinach has wilted, about 5 minutes. Stir everything together, then turn off heat.
- Scrape squash strands: Remove the squash from the oven. Carefully flip it cut side up and scrape the interior with a fork to separate the strands.
- Assemble bowls: Fill each squash half with the turkey and vegetable mixture. Top with crumbled feta cheese if desired.
- Finish baking: Return the filled squash to the oven for an additional 5 minutes to slightly melt the feta and meld the flavors. This step is optional but recommended.
- Serve: Enjoy the stuffed spaghetti squash directly from the bowl. It’s a complete and delicious meal.
Notes
- You can substitute lamb for turkey for a richer flavor.
- If avoiding dairy, omit feta cheese for a dairy-free option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Adding a squeeze of fresh lemon juice before serving enhances the Mediterranean flavors.
- This dish is naturally gluten-free and low-fat.
