Recipes, Wellness

Turkey Spinach Artichoke Spaghetti Squash Bowl

Turkey Spinach Artichoke Spaghetti Squash Bowl


Sometimes, a girl needs a bowl of pasta. And sometimes, that does not fit into said girl’s macros.


And thus, the turkey spinach artichoke spaghetti squash bowl was born.


This bowl is seriously so good, and makes enough for 2-4 meals (depending on how big your spaghettis squash is).



  • 1 spaghetti squash – you pick the size!
  • 1 lb lean ground turkey (either 99% fat free or 93% fat free)
  • 1 can quartered artichoke hearts
  • baby spinach
  • cherry tomatoes
  • feta
  • balsamic vinegar



  • Cut the spaghetti squash in half and place both halves face down on a baking pan. Roast in the oven at 400* for 35-40 mins, or until you can easily shred the squash with a fork. (Running fork tines from the top edge to the center of each half will create the spaghetti noodles.)
  • While your spaghetti squash is cooking, brown your ground turkey. I use Lowry’s seasoning salt for some extra flavor.
  • When the ground turkey is mostly brown, add in cherry tomatoes (halved, as many as you’d like), the full can of quartered artichoke hearts (drain the liquid), and 2-3 handfuls of spinach. Turn heat to low and place a lid over the pan so it seals in the heat and steams the new additions.
  • Once the toppings are cooked to your liking, shred the spaghetti squash and top with your turkey spinach mix. You can either plate your spaghetti squash or fully shred a half before putting the noodles back in and treating the shell like a boat.
  • Top with crumbled feta and a drizzle of balsamic vinegar.


This meal is so great – super easy to make, but full of lots of great micronutrients. Lighter on carbs and fats (depending on your turkey), but chock-full of protein! It’s a great lighter alternative to heavy pasta with sauce on warm summer nights. 🙂

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