Mediterranean Turkey Spaghetti Squash Boats - Slender Kitchen
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Mediterranean Turkey Spaghetti Squash Boats

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375
Calories 
31g
Carbs 
15g
Fat 
33g
Protein 
8
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Recipe

Do you love spaghetti squash as much I do? I find myself wanting to use it in all my favorite pasta recipes. For me it's about more than just lowering the calories (which I love, don't get me wrong), it's also about the nutty, delicious flavor it adds to the dish. I actually find I like spaghetti squash better than pasta in some dishes because I can taste the sauce and other ingredients more than I can with traditional pasta.

So enough about spaghetti squash, let's talk about these amazing Mediterranean Turkey Spaghetti Squash Boats. My beloved spaghetti squash are filled with lean ground turkey that is cooked with lots of garlic, onion, diced tomatoes, mushrooms, and spinach. Then everything is tossed with the squash, stuffed back into the shell, and topped with salty, creamy, delicious feta cheese. Yum. If you want to kick up the Mediterranean flavors even more you could add some black olives, roasted red peppers, capers, or artichoke hearts. So so good.

Prep Time

Mediterranean Turkey Spaghetti Squash Boats

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 U spaghetti squash
  • 1 lb. 93% lean ground turkey
  • 1 U onion, diced
  • 4 U garlic cloves, minced
  • 14 oz. canned diced Italian tomatoes
  • 2 cups mushrooms, sliced
  • 6 oz. spinach
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 tsp. dried basil
  • Salt and pepper
  • 1 cup reduced fat feta cheese (or other cheese)

Nutritional Facts

Serving Size: 
1/2 spaghetti squash
Amount Per Serving
Calories 375
Calories from Fat 138
% Daily Value *
Total Fat 15g
24%
Saturated Fat 6g
28%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 98mg
33%
Sodium 760mg
33%
Total Carbohydrate 31g
10%
Dietary Fiber 7g
27%
Sugars 12g
Protein 33g

Directions

  1. Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds. Season with salt and black pepper. Bake for about 1 hour on a baking sheet with the cut side down. 
To microwave cut the squash in half lengthwise, scoop out seeds. Place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. Scrape out all the flesh. Save the shells.
  2. Heat a skillet over medium high heat. Add the turkey and onion and cook until no longer pink, breaking it up as you go. Add the garlic and cook one minute until fragrant.
  3. Add the tomatoes with juice, mushrooms, spinach, thyme, rosemary, and dried basil. Let simmer on low while spaghetti squash, stirring occasionally, until the mushrooms are tender, about 6-8 minutes. Taste and season with salt and pepper. Be careful about adding too much salt since you will be adding feta at the end.
  4. Scrape out the spaghetti squash. Mix together the spaghetti squash with the tomato and ground turkey mixture. Redistribute the spaghetti squash between “shells” (empty halves.)
  5. Top with feta and bake for 10 minutes or broil for 5 minutes to melt the cheese.
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