Roasted Spaghetti Squash Boats
Roasted Spaghetti Squash Boats packed with ground turkey and sautéed vegetables are a nutritious and delicious weeknight meal option. So satisfying, so colorful, and packed with vitamins, nutrients, and protein. Not to mention gorgeous on a plate! While spaghetti squash halves roast to tender, savory perfection, a sweet and savory turkey and vegetable mixture sizzles in a hot skillet. The roasted spaghetti squash halves are pulled with a fork before being topped with the turkey mixture, and then finished with a dollop of herby Greek yogurt and fresh parsley. This is a comforting weeknight meal idea everyone will enjoy.
Servings: 4 boats
Calories: 789kcal
Ingredients
Spaghetti Squash Boats
- 2 spaghetti squash medium
- 5 tbsp extra virgin olive oil divided
- 2 medium sweetpotatoes about 2 cups, peeled and cut into 1-inch cubes
- 1 sweet onion chopped
- 1 lb turkey or chicken ground
- 2 tbsp nutritional yeast
- 4 cups spinach raw
- 1/2 cup crumbled feta cheese divided
- 2 tbsp golden raisins
- 2 tbsp black raisins
- 1/3 cup pine nuts
- fresh parsley chopped, for garnish
- kosher salt
- black pepper freshly ground
Greek Yogurt Topping
- 1 cup Greek yogurt
- 1 tsp olive oil extra virgin
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp chives chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
Instructions
- Preheat oven to 400 F degrees. Slice ends off spaghetti squash. Halve lengthwise. Scoop seeds from center and discard.
- Distribute 4 tablespoons olive oil evenly over interior of each spaghetti squash half. Use a silicone brush to coat. Season with salt and pepper. Place each half, cut side down, on a parchment lined sheet pan. Roast 1 hour. Remove from and oven, flip with tongs, and allow to cool 10 minutes. Run a fork through the cooked flesh to separate spaghetti-like strands.
- While squash cooks, prepare turkey mixture. Heat remaining tablespoon olive oil in a large skillet over medium heat. Add sweetpotato and onion. Cook to soften, until onion is translucent, 10-12 minutes. Season with salt and pepper.
- Add turkey and nutritional yeast to skillet. Cook 5 minutes until turkey begins to brown. Add spinach, 1/2 cup feta cheese, raisins, and pine nuts. Continue to saute until turkey is completely cooked and spinach is wilted. Remove from heat. Place aside, covered.
- After running a fork through the spaghetti squash, distribute turkey mixture evenly over each squash. Top each with remaining feta cheese. Garnish with fresh parsley. Serve warm.
Greek Yogurt Sauce
- Combine yogurt, olive oil, Dijon mustard, lemon juice, chives, salt and pepper in a bowl. Whisk to combine. Place aside.
Notes
Nutrition Facts
Roasted Spaghetti Squash Boats
Amount per Serving
Calories
789
% Daily Value*
Fat
36
g
55
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
17
g
Cholesterol
95
mg
32
%
Sodium
876
mg
38
%
Potassium
1788
mg
51
%
Carbohydrates
81
g
27
%
Fiber
14
g
58
%
Sugar
29
g
32
%
Protein
44
g
88
%
Vitamin A
19579
IU
392
%
Vitamin C
27
mg
33
%
Calcium
364
mg
36
%
Iron
6
mg
33
%
Net Carbohydrates
67
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 789kcal | Carbohydrates: 81g | Protein: 44g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 876mg | Potassium: 1788mg | Fiber: 14g | Sugar: 29g | Vitamin A: 19579IU | Vitamin C: 27mg | Calcium: 364mg | Iron: 6mg | Net Carbohydrates: 67g