Greek Spaghetti Squash Bowls Food

GREEK SPAGHETTI SQUASH BOWLS

Steps:

• Preheat oven to 400ºF. Fill a 9×13 baking pan with 1/2 cup of water and set aside.
• Cut squash lengthwise and scoop out seeds. Place squash cut side down in baking pan with water. Bake squash for 30 minutes, or until squash is tender.*
• Meanwhile prepare the stuffing: In large skillet over medium-high heat add oil, garlic and chopped onion; stir frequently until fragrant, about 3-4 minutes. Add chopped bell pepper and continue cooking on medium heat until vegetables are slightly soft, about 15 minutes. Transfer to separate heat-proof bowl.
• Using same skillet on medium heat, brown turkey burger about 1-2 minutes on each side; add Greek seasonings and crumble meat as it cooks fully.
• Turn stove top to low heat; add vegetables back into skillet with turkey. Add in artichoke hearts and fresh spinach. Cover skillet with lid and cook until spinach is wilted, about 5 minutes, then stir to combine. Turn stove off.
• Once squash is done baking, flip over and scrape inside with fork so the squash strands come loose. Once bowl is full scraped, add in mixture until full and top with crumbled feta if using.
• Return stuffed squash back to oven for 5 more minutes. (You can skip this step but I prefer the feta slightly melted.) This meal can be eaten straight from the bowl. Enjoy!

GREEK SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted. , When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)

GREEK-STYLE SPAGHETTI SQUASH WITH SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
• Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
• Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
• Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.

SPAGHETTI SQUASH GREEK STYLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a baking dish with cooking spray.
• Cut spaghetti squash in half and remove seeds.
• Place cut side down on baking sheet.
• Bake for 30 minutes or until a knife can be inserted easily into squash.
• Remove from oven and cool slightly until it can be handled easily.
• Meanwhile heat olive oil in a skillet over medium heat.
• Cook onion, stirring constantly until fragrant.
• Stir in tomatoes and cook until tomatoes are warmed.
• Shred spaghetti squash with a fork and place in a large bowl.
• Toss squash with tomatoes, feta cheese, olives and basil.
• Serve warm.