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Make these easy spaghetti squash boats filled with the flavors of the Mediterranean! They’re packed with juicy ground turkey, ripe tomatoes, fresh kale, and tangy feta, baked under a cheesy blanket of melty mozzarella.
For a long time, we thought no way I could top those stuffed zucchini boats, but I kinda did! These stuffed squash boats are one of the best ways to eat spaghetti squash. I still remember the first time I made this Mediterranean-inspired recipe. My pasta-loving husband devoured his portion and even asked for seconds. They’re packed with savory ground turkey, juicy tomatoes, leafy kale, and tangy crumbled feta, plus a melty layer of mozzarella. Even my picky 6-year-old at the time didn’t notice all the veggies!
Why You’ll Love These Mediterranean Spaghetti Squash Boats
- Easy. These squash boats are super wholesome, and great for weeknight dinners since it’s very easy to prep, fill, and bake the squash in about an hour.
- Light and delicious. I love spaghetti squash recipes like my creamy spaghetti squash because I feel like I’m indulging, minus the carbs that come with actual spaghetti (as much as we love it). This recipe has all the summery flavors I love packed into a light and satisfying dinner.
- Adaptable. Change up the protein, filling, veggies, and just about anything else from this stuffed squash recipe to suit your tastes. Just like pasta, you can get creative with your favorite seasonal ingredients—or take inspiration from pesto zucchini noodles for a fresh, herby twist!
Ingredients You’ll Need
If you’ve been following the blog for a while now, you know I could live on Mediterranean-style dishes every single day. This recipe uses simple ingredients that I keep stocked in my fridge and pantry, and I’ll bet you already have a few of them, too!
Check out my notes here, and scroll down to the recipe card for the printable recipe, followed by a photo step-by-step showing how to make your spaghetti squash boats.
- Spaghetti Squash –Spaghetti squash is a common winter squash in the same family as acorn squash and butternut squash. The name comes from the fact that you can shred the squash into long, spaghetti-like strands. You’ll often find them year-round in grocery store produce sections.
- Oil – For roasting and sautéeing. I like grapeseed oil as it has a high smoke point and mild flavor. Olive oil and avocado oil will work here, too.
- Onion – Either yellow or white onion, diced.
- Garlic – Freshly minced garlic is best, but you can substitute ¼-½ teaspoon of garlic powder per clove in a pinch.
- Ground Turkey – You can substitute ground turkey with ground chicken, pork, or ground beef if preferred. Another option is to use leftover roast turkey and shred it.
- Thyme – This can be fresh thyme (just the leaves, not the sprigs), or you can substitute ½ teaspoon of dried thyme. You’ll also need salt and pepper to season the filling to taste.
- Canned Diced Tomatoes – I use canned tomatoes with basil, garlic, and oregano. If you use regular diced tomatoes, consider adding ½ teaspoon each of dried basil, garlic powder, and oregano to make up the flavor. Another option is to use fire-roasted tomatoes.
- Kale Leaves – I recommend baby kale leaves, or you can chop larger leaves into smaller bites. Baby spinach is a good substitute.
- Feta Cheese – You could also try crumbled goat cheese or freshly grated Parmesan.
- Mozzarella Cheese – Use freshly shredded mozzarella on its own, or use a blend of mozzarella and cheddar for a slightly different flavor.
- Chopped Parsley – Or fresh basil, for garnish.
How to Choose a Spaghetti Squash
Spaghetti squash comes in different shapes and colors, though the most common type you’ll find in stores is oval-shaped and yellow. When cooked, the flesh inside the squash separates into strands that resemble spaghetti (hence the name).
When shopping for spaghetti squash, I always look for ones that feel heavy for their size, with matte, golden, smooth skin that doesn’t show signs of bruising or blemishes.
Recipe Tips and Variations
- Use a microwave AND oven-safe dish. I microwave my squash in the same baking dish that I use to bake the squash boats afterward. Make sure it’s a glass dish or a ceramic dish that can safely go from the microwave to the oven. Otherwise, you’ll need to switch pans before baking, which is also fine.
- Don’t overcook the squash. Whichever way you cook your squash, take care not to overcook it or the flesh will become mushy. You want the strands to have a bit of bite, similar to al dente pasta.
- Make it extra cheesy. For a creamier texture, add a little ricotta or cream cheese to the filling before stuffing the boats.
- Make it ahead. Prepare the filling a day in advance to save time. Simply warm it up, fill the squash boats, and bake when ready to serve.
- Change up the protein. If you’re not a fan of ground turkey, feel free to use ground beef, chicken, or even a plant-based meat substitute for a vegetarian option.
- More veggies. This spaghetti squash boats recipe is super versatile. Feel free to add in extra veggies like sautéed or roasted bell peppers, grilled zucchini, or roasted mushrooms.
Serving Suggestions
These spaghetti squash boats are a meal-in-one, but I’ll often pair them with a starter of crispy grissini breadsticks or focaccia and garlic butter sauce for dipping. A fresh zucchini salad or Mediterranean salad also works great as a side dish. These easy homemade peanut butter cups are the perfect sweet finish!
Store and Reheat Leftovers
- Refrigerate. You can store any leftovers in an airtight container in the fridge for 3-4 days.
- Reheat. To reheat your squash boats, cover them with foil and pop them back in the oven until everything is warmed through.
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Spaghetti Squash Boats
Ingredients
- 2 whole spaghetti squash, (about 1.5 pounds each)
- 3 tablespoons grapeseed oil, divided
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey
- 2 sprigs fresh thyme leaves, (don’t add the entire sprig – just the leaves)
- salt and freshly ground black pepper, to taste
- 14.5 ounces canned diced tomatoes with basil, garlic and oregano, undrained
- 1 bag (5 ounces) baby kale leaves, chopped
- ¾ cup crumbled feta cheese
- ¾ cup shredded mozzarella cheese
- chopped fresh parsley, for garnish
Instructions
- Prep the spaghetti squash. Preheat the oven to 400˚F. Wash the outside of the squash, then slice it lengthwise and scrape out the seeds.
- Season the spaghetti squash boats. Brush the inside of the squash boats with a tablespoon of oil and season with salt and pepper.
- Cook. Transfer the squash boats to a microwave-safe 9×13 baking dish, placing the squash face down. Fill the dish with about an inch of water. Microwave on HIGH for 15 minutes. Remove from microwave and let stand 10 minutes or until cool enough to handle.
- Prep the filling. Heat a tablespoon of cooking oil in a nonstick frying pan; add onions, garlic, and ground turkey. Using a wooden spoon, break up the meat, add thyme leaves, and season with salt and pepper.
- Continue to cook the filling. Continue to cook for 4 to 5 minutes or until the meat is browned and cooked through. Stir in the tomatoes and cook for 2 minutes. Add the kale and continue to cook for 2 more minutes or until the kale is wilted.
- Season and set aside. Remove the ground turkey mixture from the heat and stir in the crumbled feta cheese. Taste for seasonings; adjust accordingly, and set aside.
- Make the "spaghetti strands". Flip the spaghetti squash boats, take a fork, and peel the spaghetti strands. Add the spaghetti strands to the ground turkey mixture and gently mix until well combined.
- Fill the boats. Transfer the ground turkey mixture into the scraped-out squash bowls and top with mozzarella cheese. Place the squash boats in a 9×13 baking dish (I use the same one that I used to microwave the squash). Bake for 15 minutes, or until the cheese is melted.
- Serve. Remove from oven. Garnish with chopped fresh parsley and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Spaghetti Squash Boats
I have an in-depth tutorial on how to cook spaghetti squash in the microwave, and that’s the method I use here to prepare the squash for stuffing. It’s quick and easy (of course, if you’d rather bake the squash before you fill it, that tutorial contains oven instructions, too).
- Prepare the squash. Start by washing the spaghetti squash, then use a sharp knife to slice it lengthwise down the middle. Afterward, scoop out the seeds.
- Cook the squash. Next, brush the cut sides of the squash with oil, season with salt and pepper, and place the halves face down in a microwave-safe dish filled with about an inch of water. Microwave the squash on High for 15 minutes until it’s soft, then let it cool.
- Prepare the filling. While the squash cools, sauté the onions, garlic, and ground turkey in a pan with a bit more oil. Add thyme, salt, and pepper. Cook until the turkey is browned.
- Add veggies. Stir in the canned tomatoes. Cook for a couple of minutes, then add the kale and cook until that’s wilted. Lastly, remove the pan from heat and mix in the crumbled feta.
- Combine. Using a fork, scrape the cooked squash into spaghetti-like strands. Add the squash to the turkey mixture and mix until everything is well combined.
- Fill and bake. Finally, spoon the filling back into the squash shells, top with mozzarella, and bake for 15 minutes at 400ºF until the cheese on top is melted. Garnish the spaghetti squash boats with chopped fresh parsley and enjoy!
More Easy Squash Recipes
A winning recipe for the whole family; everyone absolutely loved it! I would make it again in a heartbeat! Such a generous portion for 433 calories – a big win for those who are counting them. I cooked the spaghetti squash in my Instant Pot and that worked out well, too. So glad I have enough ingredients to make an entire second batch for another meal this week. This was my first recipe from Diethood and I will definitely be checking others out. Thank you!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
What an easy and wonderful very flavorful recipe.I left my feta to marinate for 2 days and it was great.I substituted the motzarella with alternative motzarella made from almonds. Next time I make this I will leave out the turkey burger and invite over my vegetarian daughter.
this works beautifully for my slow carb thing, nice recipe, thank you!