From the October/November 2018
Serves 4


  • 1 large or 2 small-medium spaghetti squash
  • 1 TBSP extra-virgin olive oil
  • 1 pound ground lamb, turkey, or beef
  • 1 medium bell pepper, seeded and diced
  • 1/2 medium yellow onion, diced
  • 4 garlic cloves, minced or finely grated
  • 1 TBSP finely chopped fresh thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 (14-ounce) can artichoke hearts, drained and roughly chopped
  • 3 cups baby spinach
  • 1/4 cup finely chopped fresh parsley
  • 1 TBSP finely grated lemon zest
  • Sea salt and black pepper, to taste
  • 1/2 cup crumbled feta cheese (optional)


  1. Preheat the oven to 400ºF.
  2. Line a baking sheet with parchment paper.
  3. Prick the squash all over with a knife. Bake for 50-60 minutes or until tender when pierced with a knife.
  4. Heat the olive oil in a large skillet over medium heat. Add the meat and cook, breaking up with a utensil, until mostly cooked through, 5-6 minutes. Add the bell pepper and onion.
  5. Cook, stirring occasionally, for 3 minutes. A
  6. dd the garlic, thyme, basil, oregano, and cumin. Stir for 1 minute.
  7. Add the artichoke hearts, spinach, parsley, and lemon zest. Cook for 1-2 minutes to heat through.
  8. Season to taste with salt and pepper. Remove from heat.
  9. Cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds. Rake the flesh into spaghetti-like strands with a fork.
  10. Top the spaghetti squash with the meat and vegetable mixture. Top with feta cheese if desired. Serve warm.