Creamy Feta Spaghetti Squash Skillet

Creamy Feta Spaghetti Squash Skillet

By now, we’ve all made the viral feta pasta, so let’s make it a bit healthier by adding some vegetables and protein. 



600g spaghetti squash, cooked (1 medium sized squash)

1 pint cherry tomatoes

8oz feta cheese (I only had the crumbles but I recommend buying the block of cheese)

3 cloves garlic, minced

1 tbs extra virgin olive oil

16 oz 97/3 lean ground turkey

2-3 large handfuls of spinach

1 tbs fresh basil, chopped

1 tbs fresh oregano, chopped


1-2 tbs reduced fat parmesan (optional)



Preheat the oven to 400F. Halve spaghetti squash and bake for 40 mins. To easily halve it, pop it in the microwave for 2-4 minutes. 

Once cooked, remove the noodles with a fork.

On a sheet pan, add the cherry tomatoes, garlic, feta, olive oil, and a generous amount of salt and pepper. Roast at 400F for 20 minutes. 

In a larked skillet sprayed with olive oil spray, add 16oz 93/7 ground turkey and cook thoroughly, about 8-12 mins. Add salt and pepper. 

To the skillet, add the tomato and feta, along with the spaghetti squash and fresh spinach. Stir and let simmer for  about 5 mins.


Top with fresh herbs and a bit of parmesan!


Serves 5 

18 fat 15 carb 28 protein

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