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A turkey kale spaghetti squash boat sitting on a baking sheet. It is surrounded by half a lemon, a jar of red pepper flakes, and another spaghetti squash boat behind it.
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4.34 from 3 votes

Turkey Kale Spaghetti Squash Boats

An easy weekday meal, these Turkey Kale Spaghetti Squash Boats pack veggies, healthy carbs and fats, and lots of protein for a satisfying and well balanced gluten free dinner.
Course Main Course
Cuisine American
Keyword Spaghetti Squash with Ground Turkey, Turkey Kale Spaghetti Squash Boats
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2
Calories 526kcal
Author Kelly Nardo

Ingredients

  • 1 small spaghetti squash, cut in half and deseeded (about 1,000 grams)
  • 1/2 tablespoon avocado oil
  • 1 cup chopped yellow onion (90 grams)
  • 2 cloves garlic, minced
  • 1/2 pound ground turkey (I used 93/7)
  • 3 cups packed kale, chopped (90 grams)
  • 6 button mushrooms, sliced (100 grams)
  • 1/2 teaspoon dried oregano
  • 3.5 ounces goat cheese
  • 1/4 cup packed parsley, roughly chopped
  • 1 tablespoon lemon juice
  • salt and pepper, to taste
  • optional toppings: red pepper flakes, chopped parsley, lemon juice

Instructions

  • Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Sprinkle the flesh of the spaghetti squash with a little oil and salt and pepper. Place flesh side down on baking sheet and roast for 30-35 minutes until skin gives a little when touched.
  • When there is 10 minutes left on the squash, make the turkey. Heat a large sauté pan over medium heat. Add olive oil and let it get hot, about 30 seconds. Add onions and garlic and sauté until translucent, about 3 minutes. Add ground turkey and break it up with the back of a large spoon. Cook for about 2-3 minutes, stirring occasionally. Add mushrooms, kale, oregano, and salt and pepper. Cook until kale is wilted and turkey is browned and no pink remains, about 3 more minutes. Stir in goat cheese, parsley. and lemon juice and remove from heat.
  • When spaghetti squash is done, remove from oven and thread flesh with a fork. Be careful not to break the skin of the squash. Add turkey mixture to spaghetti squash boats, distributing evenly. Top with chopped parsley and optional toppings. Enjoy!

Nutrition

Serving: 1boat | Calories: 526kcal | Carbohydrates: 47g | Protein: 36g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Potassium: 1151mg | Fiber: 11g | Sugar: 20g | Vitamin A: 6400IU | Vitamin C: 101.5mg | Calcium: 260mg | Iron: 4.5mg