This homemade sauce recipe is super simple and a great way to pack in veggies! My kiddos won't eat the squash, so I serve theirs over regular pasta. Use any combination of veggies- carrots, mushrooms, eggplant, etc. Let me know how you made this recipe your own! This makes 6-8 servings of sauce.
2 spaghetti squash
1 lb ground turkey (or beef or sausage)
1 zucchini quartered and sliced
1 bell pepper cut into chunks
1/2 red onion cut into chunks
4 cups fresh baby spinach
1 tbsp crushed red pepper flakes
1 tbsp Italian seasoning
2 cloves garlic minced
1 28oz can crushed tomatoes
S&P to taste
Shredded cheese for serving
Preheat oven to 425 degrees. Place spaghetti squash in microwave and cook for 8 minutes, 4 minutes on each side. Once done, move to tray to cut. Be careful when cutting, it will be hot! Cut in half and remove the seeds. Place on greased baking dish cut side down. Bake in oven for 30 minutes.
While squash cooks, brown turkey in large skillet over medium to high heat until no longer pink. Add in garlic and seasonings and sauté for 1 minute. Add veggies and sauté for 5 minutes to soften. Add in can of crushed tomatoes. Bring to a boil then reduce heat to simmer for 25 minutes. Add spinach and stir to wilt.
Once squash is done, use fork to make "spaghetti strands". Serve sauce in each squash "boat", top with a sprinkle of cheese and broil for a minute or two in oven until cheese melts. Serve with bread, more veggies, or a side salad.
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