Make these simple spaghetti squash boats crammed with the flavors of the Mediterranean! They’re full of juicy floor turkey, ripe tomatoes, contemporary kale, and tangy feta, baked beneath a tacky blanket of melty mozzarella.
For a very long time, we thought no method I might prime these stuffed zucchini boats, however I kinda did! These stuffed squash boats are among the best methods to eat spaghetti squash. I nonetheless keep in mind the primary time I made this Mediterranean-inspired recipe. My pasta-loving husband devoured his portion and even requested for seconds. They’re full of savory floor turkey, juicy tomatoes, leafy kale, and tangy crumbled feta, plus a melty layer of mozzarella. Even my choosy 6-year-old on the time didn’t discover all of the veggies!
Why You’ll Love These Mediterranean Spaghetti Squash Boats
- Straightforward. These squash boats are tremendous healthful, and nice for weeknight dinners because it’s very simple to prep, fill, and bake the squash in about an hour.
- Gentle and scrumptious. I like spaghetti squash recipes like my creamy spaghetti squash as a result of I really feel like I’m indulging, minus the carbs that include precise spaghetti (as a lot as we adore it). This recipe has all of the summery flavors I like packed into a light-weight and satisfying dinner.
- Adaptable. Change up the protein, filling, veggies, and absolutely anything else from this stuffed squash recipe to fit your tastes. Identical to pasta, you will get inventive together with your favourite seasonal elements—or take inspiration from pesto zucchini noodles for a contemporary, herby twist!
Elements You’ll Want
If you happen to’ve been following the weblog for some time now, you realize I might reside on Mediterranean-style dishes each single day. This recipe makes use of easy elements that I maintain stocked in my fridge and pantry, and I’ll wager you have already got just a few of them, too!
Take a look at my notes right here, and scroll all the way down to the recipe card for the printable recipe, adopted by a photograph step-by-step exhibiting the best way to make your spaghetti squash boats.
- Spaghetti Squash –Spaghetti squash is a standard winter squash in the identical household as acorn squash and butternut squash. The identify comes from the truth that you may shred the squash into lengthy, spaghetti-like strands. You’ll typically discover them year-round in grocery retailer produce sections.
- Oil – For roasting and sautéeing. I like grapeseed oil because it has a excessive smoke level and delicate taste. Olive oil and avocado oil will work right here, too.
- Onion – Both yellow or white onion, diced.
- Garlic – Freshly minced garlic is finest, however you may substitute ¼-½ teaspoon of garlic powder per clove in a pinch.
- Floor Turkey – You may substitute floor turkey with floor rooster, pork, or floor beef if most popular. An alternative choice is to make use of leftover roast turkey and shred it.
- Thyme – This may be contemporary thyme (simply the leaves, not the sprigs), or you may substitute ½ teaspoon of dried thyme. You’ll additionally want salt and pepper to season the filling to style.
- Canned Diced Tomatoes – I exploit canned tomatoes with basil, garlic, and oregano. If you happen to use common diced tomatoes, think about including ½ teaspoon every of dried basil, garlic powder, and oregano to make up the flavour. An alternative choice is to make use of fire-roasted tomatoes.
- Kale Leaves – I like to recommend child kale leaves, or you may chop bigger leaves into smaller bites. Child spinach is an efficient substitute.
- Feta Cheese – You could possibly additionally attempt crumbled goat cheese or freshly grated Parmesan.
- Mozzarella Cheese – Use freshly shredded mozzarella by itself, or use a mix of mozzarella and cheddar for a barely totally different taste.
- Chopped Parsley – Or contemporary basil, for garnish.
Tips on how to Select a Spaghetti Squash
Spaghetti squash is available in totally different shapes and colours, although the most typical kind you’ll discover in shops is oval-shaped and yellow. When cooked, the flesh contained in the squash separates into strands that resemble spaghetti (therefore the identify).
When searching for spaghetti squash, I at all times search for ones that really feel heavy for his or her measurement, with matte, golden, easy pores and skin that doesn’t present indicators of bruising or blemishes.
Recipe Ideas and Variations
- Use a microwave AND oven-safe dish. I microwave my squash in the identical baking dish that I exploit to bake the squash boats afterward. Ensure that it’s a glass dish or a ceramic dish that may safely go from the microwave to the oven. In any other case, you’ll want to change pans earlier than baking, which can be effective.
- Don’t overcook the squash. Whichever method you prepare dinner your squash, take care to not overcook it or the flesh will develop into mushy. You need the strands to have a little bit of chew, much like al dente pasta.
- Make it additional tacky. For a creamier texture, add a little bit ricotta or cream cheese to the filling earlier than stuffing the boats.
- Make it forward. Put together the filling a day upfront to avoid wasting time. Merely heat it up, fill the squash boats, and bake when able to serve.
- Change up the protein. If you happen to’re not a fan of floor turkey, be at liberty to make use of floor beef, rooster, or perhaps a plant-based meat substitute for a vegetarian possibility.
- Extra veggies. This spaghetti squash boats recipe is tremendous versatile. Be at liberty so as to add in additional veggies like sautéed or roasted bell peppers, grilled zucchini, or roasted mushrooms.
Retailer and Reheat Leftovers
- Refrigerate. You may retailer any leftovers in an hermetic container within the fridge for 3-4 days.
- Reheat. To reheat your squash boats, cowl them with foil and pop them again within the oven till every little thing is warmed by.
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- 2 entire spaghetti squash, (about 1.5 kilos every)
- 3 tablespoons grapeseed oil, divided
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound floor turkey
- 2 sprigs contemporary thyme leaves, (don’t add the complete sprig – simply the leaves)
- salt and freshly floor black pepper, to style
- 14.5 ounces canned diced tomatoes with basil, garlic and oregano, undrained
- 1 bag (5 ounces) child kale leaves, chopped
- ¾ cup crumbled feta cheese
- ¾ cup shredded mozzarella cheese
- chopped contemporary parsley, for garnish
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Prep the spaghetti squash. Preheat the oven to 400˚F. Wash the surface of the squash, then slice it lengthwise and scrape out the seeds.
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Season the spaghetti squash boats. Brush the within of the squash boats with a tablespoon of oil and season with salt and pepper.
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Cook dinner. Switch the squash boats to a microwave-safe 9×13 baking dish, inserting the squash face down. Fill the dish with about an inch of water. Microwave on HIGH for quarter-hour. Take away from microwave and let stand 10 minutes or till cool sufficient to deal with.
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Prep the filling. Warmth a tablespoon of cooking oil in a nonstick frying pan; add onions, garlic, and floor turkey. Utilizing a picket spoon, break up the meat, add thyme leaves, and season with salt and pepper.
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Proceed to prepare dinner the filling. Proceed to prepare dinner for 4 to five minutes or till the meat is browned and cooked by. Stir within the tomatoes and prepare dinner for two minutes. Add the kale and proceed to prepare dinner for two extra minutes or till the kale is wilted.
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Season and put aside. Take away the bottom turkey combination from the warmth and stir within the crumbled feta cheese. Style for seasonings; alter accordingly, and put aside.
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Make the “spaghetti strands”. Flip the spaghetti squash boats, take a fork, and peel the spaghetti strands. Add the spaghetti strands to the bottom turkey combination and gently combine till effectively mixed.
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Fill the boats. Switch the bottom turkey combination into the scraped-out squash bowls and prime with mozzarella cheese. Place the squash boats in a 9×13 baking dish (I exploit the identical one which I used to microwave the squash). Bake for quarter-hour, or till the cheese is melted.
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Serve. Take away from oven. Garnish with chopped contemporary parsley and serve.
Serving: 1boat | Energy: 402kcal | Carbohydrates: 11g | Protein: 38g | Fats: 24g | Saturated Fats: 8g | Polyunsaturated Fats: 9g | Monounsaturated Fats: 5g | Trans Fats: 0.02g | Ldl cholesterol: 104mg | Sodium: 677mg | Potassium: 737mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3974IU | Vitamin C: 46mg | Calcium: 383mg | Iron: 3mg
Dietary data is an estimate and supplied as courtesy. Values might fluctuate in line with the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.
Tips on how to Make Spaghetti Squash Boats
I’ve an in-depth tutorial on the best way to prepare dinner spaghetti squash within the microwave, and that’s the strategy I exploit right here to organize the squash for stuffing. It’s fast and simple (after all, in the event you’d slightly bake the squash earlier than you fill it, that tutorial accommodates oven directions, too).
- Put together the squash. Begin by washing the spaghetti squash, then use a pointy knife to slice it lengthwise down the center. Afterward, scoop out the seeds.
- Cook dinner the squash. Subsequent, brush the lower sides of the squash with oil, season with salt and pepper, and place the halves face down in a microwave-safe dish crammed with about an inch of water. Microwave the squash on Excessive for quarter-hour till it’s tender, then let it cool.
- Put together the filling. Whereas the squash cools, sauté the onions, garlic, and floor turkey in a pan with a bit extra oil. Add thyme, salt, and pepper. Cook dinner till the turkey is browned.
- Add veggies. Stir within the canned tomatoes. Cook dinner for a few minutes, then add the kale and prepare dinner till that’s wilted. Lastly, take away the pan from warmth and blend within the crumbled feta.
- Mix. Utilizing a fork, scrape the cooked squash into spaghetti-like strands. Add the squash to the turkey combination and blend till every little thing is effectively mixed.
- Fill and bake. Lastly, spoon the filling again into the squash shells, prime with mozzarella, and bake for quarter-hour at 400ºF till the cheese on prime is melted. Garnish the spaghetti squash boats with chopped contemporary parsley and revel in!
