Spaghetti Squash with Garden Herb Sauce
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Season a prepared spaghetti squash with olive oil, salt, and pepper. Roast at 400 for 35 minutes.
1
Cook one chopped onion in olive oil for 5 minutes until softened.
2
Stir in 1 Tbsp minced garlic, 28 oz diced tomatoes, and 15 oz tomato sauce.
3
Add 1/2 cup chopped fresh herbs (basil, thyme, oregano, and parsley). Add 1 bay leaf.
4
Add 1 tsp kosher salt, 1 tsp black pepper, 1 tsp seasoned salt, 1 tsp sugar, & 1/2 tsp garlic powder
5
Cover and simmer for 20 minutes.
6
Meanwhile, brown 1 lb lean ground turkey in a large skillet.
7
When turkey is browned, drain and add to the garden sauce. Cover and cook an additional 20 minutes.
8
When squash has finished roasting, let cool for 10 minutes. Remove flesh from the squash using fork
9
During the last 5 minutes of cooking the sauce, stir in 3 oz chopped baby spinach.
10
Serve sauce over spaghetti squash. Eat fabulously! 😋
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