It’s definitely getting warmer outside, and our herb garden is loving it! Making a homemade garden herb sauce for dinner is just the trick to start using all those delicious herbs. If you read our post 5 Essential Herbs for your Patio Garden, then you probably already have all the herbs you need for this delicious dish! Spaghetti Squash with Garden Herb Sauce is a great way to get a lot of vegetables into your diet. However, you won’t have to sacrifice a lot of flavor to do so. Spaghetti Squash is an easy and healthy alternative to regular pasta. Not only is it lower in carbohydrates, but it’s also higher in fiber and vital nutrients. Some of those fabulous nutrients include Vitamin C, Manganese, and B Vitamins! Spaghetti Squash with Garden Herb Sauce is a healthy dish that you will want to try! Eat more squash and stay fabulous!
spaghetti squash with garden herb sauce
- Dutch Oven
- Large Nonstick Skillet
- Baking Sheet
- Aluminum Foil
- 1 spaghetti squash halved and seeded
- 2 tbsp extra virgin olive oil
- 1 onion chopped
- 1 tbsp minced garlic
- 28 oz petite diced tomatoes
- 15 oz tomato sauce
- ¼ cup chopped fresh herbs basil, thyme, oregano, parsley
- 1 bay leaf
- 1 tsp sugar
- 1 tsp seasoned salt
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp garlic powder
- 1 lb lean ground turkey
- 3 oz baby spinach chopped
- kosher salt and black pepper
- Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Brush 1 tbsp olive oil on each half of spaghetti squash. Flip the squash halves face open faced down and roast for 35 minutes.
- Meanwhile, add 1 tbsp olive oil to a dutch oven and heat over medium heat. Add the chopped onion and cook for 3-5 minutes until softened. Stir in minced garlic and cook for 30-60 seconds until fragrant.
- Stir in petite diced tomatoes and tomato sauce.
- Add 1/4 cup chopped fresh garden herbs such as basil, thyme, oregano, and parsley. Add 1 bay leaf to the sauce as well.
- Add sugar, seasoned salt, kosher salt, black pepper, and garlic powder to the sauce. Stir. Bring to a simmer and cook covered for 20 minutes.
- While the sauce is cooking, start cooking the lean ground turkey in a large nonstick pan or cast iron skillet. Cook for 8-10 minutes until browned all over.
- Drain the cooked turkey and add to the garden herb sauce. Stir into the sauce. Cover and simmer the sauce for an additional 20 minutes.
- Once the spaghetti squash has finished roasting, remove from the oven and allow to cool for 10-15 minutes before attempting to handle. When the squash is cool enough to handle, use a fork to remove the flesh from the squash. The flesh will separate and resemble spaghetti noodles.
- When the sauce is close to being finished cooking, stir in the chopped baby spinach. Allow to cook an additional minute. Serve the garden herb sauce over the prepared spaghetti squash. Season to taste. Enjoy!