Spaghetti Squash Boats Recipe
These Spaghetti Squash Boats are loaded with ground turkey, kale, juicy tomatoes, and cheese. They are a delicious, Mediterranean-inspired, low carb twist on a classic stuffed squash, perfect for a wholesome dinner that’s easy to make and full of flavor!
Servings: 4
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 9x13 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 9x13 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
Calories: 433kcal | Carbohydrates: 29g | Protein: 38g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 724mg | Potassium: 1100mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4215IU | Vitamin C: 60.4mg | Calcium: 454mg | Iron: 5.3mg
