13 Dec Greek Spaghetti Squash Bowls
I LOVE spaghetti squash, and I love it, even more, when it has got a ton of good stuff loaded on top of it!
It is the perfect swap out for pasta, and there are tons of different ways you can make the spaghetti squash. After this one, get creative and see what other things you like to put on it!
ENJOY! xoxo Jen
Greek Spaghetti Squahs Bowl
1 medium-large spaghetti squash
1lb 94% lean ground turkey
1/2 TBS minced garlic
1 large red bell pepper, chopped
1/2 medium sweet onion, chopped
1 14oz can quartered artichoke hearts, rinsed and drained
3 cups fresh spinach
6 oz feta, crumbled
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
Preheat oven to 400ºF. Fill a 9×13 baking pan with 1/2 cup of water and set aside.
Cut squash lengthwise and scoop out seeds. Place squash cut side down in a baking pan with water. Bake squash for 30 minutes or until soft
Meanwhile, prepare the stuffing: In a 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.
Using the same skillet on medium heat, brown turkey burger about 1-2 minutes on each side; add Greek seasonings and crumble the meat as it cooks fully.
Turn stovetop to low heat; add vegetables back into the skillet with turkey. Add in artichoke hearts and fresh spinach. Cover skillet with a 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 the bowl is fully scraped, add in the mixture until full and top with crumbled feta if using.
Return stuffed squash back to the oven for 5 more minutes to melt the cheese.