Chunky Spaghetti Sauce

Jamie brought some most delicious spaghetti sauce, spaghetti squash, and noodles to us after Luke was born.  It was so extremely delicious. I CRAZY loved this sauce. A couple reasons why it was successful: 1.  It was the first time I used sausage in spaghetti sauce and 2. the first time i roasted the tomatoes and onions. I think those things made it awesome!!!

1 lb Turkey or beef
1 lb of any type of sausage (no spicy, I took off the outter thin skin)
1 T basil, 1 T oregano, salt and pepper
garlic
2 sliced onions
chopped mushroooms (saute)
Zucchini
Butternut squash (peel and roast in oil, garlic, salt and pepper)
spaghetti squash for the noodles instead of pasta (cook whole squash, uncut at 400 degrees for one hour)
2 options for spaghetti sauce:
    1.  Sauce- garden combination Ragu or Prego
    2.  4 cans of diced tomatoes 
Pasta noodles


1. Cook ground turkey/beef and sausage with chopped mushrooms.  While I'm cooking the meat, In the past I have chopped it up so small b/c thats what my mom did growing up.  But this time I left the meat in bigger chunks and I really liked the texture in the final product. 
2. Roast onions and tomatoes  in oven at 400 for 45-60 min till browned. Then I pureed 2 cans of the tomatoes in the blender and left 2 cans in their diced chunks.  roasting is suppose to help give a more full flavor 
3. Peel and cube butternut squash, toss with oil, salt, and pepper 400 for 20-30 min. I put it in the sauce and i loved it but logan didn't love it.
4. cook whole spaghetti squash, uncut at 400 degrees for one hour. I liked this squash instead of pasta noodles but the rest of the family liked the pasta.


This fed 2 families of 10 people with still having leftovers. I thought it'd be good to freeze in smaller portions in sandwich ziplock bags for quick meals.