Print
Mediterranean Spaghetti Squash Boats - Low carb, healthy, easy to make Spaghetti Squash boats loaded with ground turkey, tomatoes, kale and feta cheese.

Mediterranean Spaghetti Squash Boats Recipe with Ground Turkey, Tomatoes, Kale and Feta

Low carb, healthy, easy to make Spaghetti Squash boats loaded with ground turkey, tomatoes, kale and feta cheese.
Course Dinner
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 433 kcal
Author Katerina | Diethood

Ingredients

  • 2 (about 1.5 pounds each) Spaghetti Squash
  • 1/2 tablespoon + 2 teaspoons STAR Grapeseed Oil , divided
  • 1 yellow onion , diced
  • 3 garlic cloves , minced
  • 1- pound Extra Lean 99% Fat Free Ground Turkey
  • 2 sprigs of fresh thyme leaves (don't add the entire sprig - just the leaves)
  • salt and fresh ground pepper , to taste
  • 1 can (14.5-ounces) Diced Tomatoes with Basil, Garlic & Oregano, undrained.
  • 1 bag (5 ounces) baby kale leaves
  • 3/4- cup crumbled Feta
  • 3/4- cup Shredded Low Moisture Part Skim mozzarella cheese
  • chopped fresh parsley , for garnish

Instructions

  1. Preheat oven to 400F.
  2. Wash the outside of the squash, then slice it lengthwise and scrape out the seeds.
  3. Brush the squash boats with 2 teaspoons Grapeseed oil and season with salt and pepper.
  4. Transfer the squash boats to a microwave safe 9x13 baking dish, placing the squash face down.
  5. Fill the dish with about an inch of water.
  6. Microwave on HIGH for 15 minutes. (PLEASE refer to THIS POST for step-by-step instructions on How To Cook Spaghetti Squash in the Microwave)
  7. Remove from microwave and let stand 10 minutes, or until cool enough to handle.
  8. In the meantime, prepare the filling.
  9. Heat 1/2 tablespoon grapeseed oil in a nonstick frying pan; add onions, garlic, and ground turkey.
  10. Using a wooden spoon, break up the meat, add thyme leaves and season with salt and pepper.
  11. Continue to cook for 4 to 5 minutes, or until meat is browned and cooked through.
  12. Stir in tomatoes and cook for 2 minutes.
  13. Add kale leaves and continue to cook for 2 more minutes, or until kale is wilted.
  14. Remove from heat and stir in crumbled feta cheese.
  15. Taste for seasonings; adjust accordingly, and set aside.
  16. Flip the spaghetti squash boats, take a fork and peel the spaghetti strands.
  17. Add the spaghetti strands to the ground turkey mixture and gently mix until well combined.
  18. Transfer squash mixture into the scraped out squash bowls and top with mozzarella cheese.
  19. Place squash boats in a 9x13 baking dish (I use the same one that I used to microwave the squash).
  20. Bake for 15 minutes, or until cheese is melted.
  21. Remove from oven.
  22. Garnish with chopped fresh parsley.
  23. Serve.

Recipe Notes

WW SmartPoints: 10

Nutrition Facts
Mediterranean Spaghetti Squash Boats Recipe with Ground Turkey, Tomatoes, Kale and Feta
Amount Per Serving
Calories 433 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g45%
Cholesterol 106mg35%
Sodium 724mg30%
Potassium 1100mg31%
Carbohydrates 29g10%
Fiber 5g20%
Sugar 11g12%
Protein 38g76%
Vitamin A 4215IU84%
Vitamin C 60.4mg73%
Calcium 454mg45%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.