Ingredients:
1 pound spaghetti; cooked, drained and rinsed (I used Tinkyada, which is a gluten free, brown rice pasta, but you can use anything you have)
1- 29 ounce can of tomato sauce
1- 15 ounce can of tomato sauce
½ cup dry white wine (nothing too sweet!)
1 pound ground turkey thigh meat
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon Herbes de Provence
1 tablespoon dried parsley
1 tablespoon dried oregano
5 fresh basil leaves, thinly chopped + extra chopped basil for topping
2 dried bay leaves
2 tablespoons of tomato paste
6 heirloom squash (I used half green and half yellow), ends cut off
Salt and pepper to taste
Grated Parmigiano Reggiano cheese for topping
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