Our run with summer squash is nearing the end, so I only have a few more recipes to post from our garden harvest. Growing up I NEVER gave squash a fair chance and I really had no idea what I was missing all those years. I definitely agree that your taste buds change or mature every 7 years or it could also be that the older we get the more aware we are that we aren’t going to work off that giant plate of pasta by climbing on the jungle gym. Not for any medical reason, but in the last few months I have really gotten away from eating enriched flour products and that has really challenged me to find fresh foods that are filling to my tummy and fulfilling to my super mature taste buds. This spaghetti dish replaces traditional pasta with roasted spaghetti squash and it is totally delicious and filling. I love using fresh herbs from our garden and now that our tomato harvest is about to explode, I will definitely make this sauce with fresh tomatoes.
Spaghetti Squash Spaghetti with Garden Fresh Herbs
- Del Monte 6 oz. tomato paste (this product is gluten-free)
- Del Monte 28 oz. crushed tomatoes (this product is gluten-free)
- 1 lb. lean ground turkey or for a time-saver use fully cooked italian sausage crumbles
- 5 garlic cloves, minced
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp paprika
- 1 onion, diced
- 1 bell pepper, diced
- 2 tbsp brown sugar
- Strands of 1 large roasted spaghetti squash (click here for directions on how to roast your squash)
Brown ground turkey, until no longer pink, in a large skillet. After meat is completely cooked drain and rinse, return to pan and add onions and chopped bell peppers. Cook until vegetables are soft and translucent. Add tomatoes and tomato paste. Stir well. Add in remaining ingredients and stir until thoroughly combined. Cover and cook on low-medium heat for 30 minutes. Serve over spaghetti squash strands and top with freshly grated parmesan. For a vegetarian option, eliminate ground turkey.