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This spaghetti squash boat recipe is inspired by bold Mediterranean flavors! It’s loaded with ground turkey, juicy tomatoes, fresh kale, and tangy feta cheese for a healthy and delicious meal you’ll love.
If you’re wondering about my dinner game plan again… like, do I just open up the fridge, pull out a bunch of ingredients, and throw them into a pan/pot/spaghetti squash boat? Well, you wouldn’t be wrong. You know me so darn well!
These Mediterranean-inspired Spaghetti Squash Boats are an easy, low-carb twist on classic stuffed squash dishes. They’re packed with savory ground turkey (or beef), fresh kale, juicy tomatoes, and a sprinkle of tangy feta cheese – a wholesome and satisfying meal. I love making this for weeknight dinners because it’s simple to whip up and makes me feel like I’m indulging in all those Mediterranean flavors without the extra carbs. Plus, it’s perfect for fall when squash is in season! If you’re new to this veggie, check out my tips on How to Cook Spaghetti Squash to make these boats a breeze!
What You’ll Need
I can totally handle this easy spaghetti squash boats recipe because, let’s be real—if you know me, you know I could live on Mediterranean-inspired dishes every single day. This recipe uses simple ingredients you likely already have, making it perfect for a quick and healthy dinner!
- Spaghetti Squash: The squash acts as the “boat” for your filling. When cooked, the flesh separates into strands that resemble spaghetti.
- Grapeseed Oil: Used for brushing the squash and sautéing the vegetables and turkey. Grapeseed oil has a high smoke point and a mild flavor, but you can substitute it with olive oil or avocado oil if needed.
- Yellow Onion: A white onion will work as well.
- Garlic: Fresh garlic is best, but you can use 1/2 teaspoon of garlic powder as a substitute in a pinch.
- Ground Turkey: A lean protein that soaks up all the delicious flavors. You can substitute it with ground chicken or ground beef if preferred.
- Fresh Thyme: You can use 1/2 teaspoon of dried thyme.
- Salt and Black Pepper: Enhances all the flavors in the dish. Adjust to your taste preference.
- Canned Diced Tomatoes: Adds a juicy, tomato-based component to the filling, packed with herbs for extra flavor. You can use regular diced tomatoes and add 1/2 teaspoon each of dried basil, garlic powder, and oregano if needed.
- Baby Kale Leaves: Baby spinach can be used as a substitute if you don’t have kale on hand.
- Crumbled Feta Cheese: Provides a tangy, salty kick that complements the Mediterranean-inspired flavors. If you prefer a different cheese, try crumbled goat cheese or grated Parmesan.
- Shredded Mozzarella Cheese: Adds a melty, cheesy topping to the squash boats. You can use a blend of mozzarella and cheddar for a slightly different flavor.
- Chopped Fresh Parsley: Adds a fresh pop of color but you can swap it with fresh basil.
How To Make Spaghetti Squash Boats
My pasta-loving husband devoured these squash boats and even asked for seconds! Packed with ground turkey, tomatoes, and kale, this is the perfect nutritious dinner – even my picky 6-year-old didn’t notice all the veggies!
- Prep the Squash: Wash the spaghetti squash, slice it lengthwise, and scoop out the seeds.
- Cook the Squash: Brush the cut sides with grapeseed oil, season with salt and pepper, and place face down in a microwave-safe dish with about an inch of water. Microwave on high for 15 minutes until soft, then let cool.
- Prepare the Filling: While the squash cools, sauté the onions, garlic, and ground turkey in a pan with a bit of grapeseed oil. Add thyme, salt, and pepper. Cook until the turkey is browned.
- Add Veggies: Stir in the canned tomatoes and cook for a couple of minutes. Then, add the kale and cook until wilted. Remove from heat and mix in the crumbled feta.
- Combine: Using a fork, scrape the squash into spaghetti-like strands and add them to the turkey mixture. Mix until well combined.
- Fill and Bake: Spoon the mixture back into the squash shells, top with mozzarella, and bake for 15 minutes until the cheese is melted.
- Serve: Garnish the spaghetti squash with chopped fresh parsley and enjoy!
Recipe Tips
- Don’t Overcook the Squash: When microwaving the squash, be careful not to overcook it. You want the strands to have a bit of bite, similar to al dente pasta.
- Switch 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.
- Add More Veggies: This spaghetti squash boats recipe is versatile! Toss in extra veggies like bell peppers, zucchini, or spinach for even more nutrients.
- Extra Cheese, Please: For a creamier texture, add a bit of ricotta or cream cheese to the filling before stuffing the boats, or take inspiration from this recipe for creamy spaghetti squash.
- 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.
Serving Suggestions
When I serve these spaghetti squash boats, my pasta-fiend family always goes back for seconds and thirds! They’re already a complete meal, but I suggest pairing them with some cheesy zucchini breadsticks and a simple green goddess salad.
And if you’re like me and love a cozy dinner, a warm bowl of alphabet soup on the side wouldn’t hurt either. Trust me, even the pickiest eaters in the family will be happily eating their veggies!
How To Store Leftovers
- Store leftover spaghetti squash boats in an airtight container in the fridge for 3-4 days.
- To reheat, cover with foil and pop them back in the oven until warmed through.
ENJOY!
More Easy Squash Recipes
- Spinach, Kale, Spaghetti Squash Fritters
- Basil Pesto Spaghetti Squash Pasta
- Roasted Acorn Squash
- Baked Butternut Squash
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Spaghetti Squash Boats Recipe
Ingredients
- 2 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
- ¾ cup crumbled feta cheese
- ¾ cup shredded mozzarella cheese
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400˚F.
- Prep the spaghetti squash. 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 tomatoes and cook for 2 minutes. Add kale leaves 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.
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.
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!