Mediterranean Turkey Spaghetti Squash
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Mediterranean Turkey Spaghetti Squash

Submitted by: Isabel De Los Rios

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Servings: 4

Spaghetti squash and ground turkey with a Mediterranean twist!


    1 med. spaghetti squash

    1 lbs. ground turkey

    1/2 tsp. garlic powder

    sea salt & black pepper to taste

    14 1/2 oz. diced tomatoes, canned

    3 c. kale

    3/4 c. feta cheese


Preheat oven to 400ºF. Line a baking sheet with parchment paper. Cut spaghetti squash in half lengthwise, and scoop out seeds. Place squash on baking sheet, cut side down. Cook for 20-25 minutes (up to 35-40 minutes, depending on the size of the squash), until skin gives a bit when touched. Let cool.

Brown ground turkey in a large skillet over medium heat. Season with garlic powder, sea salt, and pepper. When turkey is browned and cooked through, add diced tomatoes (with juice) to the skillet. Stir it all up, and let cook for 2 minutes. Add torn kale and cook, stirring occasionally, for another 2-3 minutes, until the kale is a bit wilted and brighter green.

Remove skillet from heat, and stir in crumbled feta. The squash should be cooled enough by now – use a fork to scrape the flesh into noodle-like strands. Move the squash “noodles” to the skillet, and mix until everything is fully incorporated. Serve warm.