These Spaghetti Squash Boats are a delicious and healthy twist on a classic dish, filled with turkey, tomatoes, and cheese for a satisfying meal.

Scale

2 whole 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

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

chopped

¾ cup crumbled feta cheese

¾ cup shredded mozzarella cheese

chopped fresh parsley

for garnish

Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle 1 tablespoon of grapeseed oil on the inside of each half, and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and bake for 30-35 minutes, or until tender.
In a large skillet, heat the remaining grapeseed oil over medium heat. Add the diced onion and cook until translucent.
Add minced garlic and ground turkey, cooking until the turkey is browned.
Stir in the fresh thyme leaves, canned tomatoes, salt, and pepper, and let simmer for 10 minutes.
Mix in the chopped kale and cook for an additional 2-3 minutes until wilted.
Remove the squash from the oven and use a fork to scrape out the strands, mixing them into the turkey mixture.
Spoon the mixture back into the squash halves and top with crumbled feta and shredded mozzarella.
Return the stuffed squash to the oven and bake for another 10 minutes until the cheese is bubbly.
Garnish with fresh parsley before serving.

Feel free to customize the filling by adding your favorite vegetables or spices for extra flavor.

Keywords: Spaghetti Squash Boats, healthy recipe, ground turkey, vegetarian, stuffed squash