Directions:

1. Roasted Red Pepper Sauce: Place red bell pepper and cauliflower in a single layer on baking sheet that has been sprayed with non-stick spray. Roast in preheated 425°F oven 15 to 20 minutes or until tender. In large skillet over medium heat, add olive oil. Add garlic, roasted bell pepper and roasted cauliflower; sauté 5 minutes. Stir in reduced sodium vegetable broth and apple cider vinegar. Reduce heat to low and simmer 5 minutes. Place mixture in a food processor with olive oil, oregano, thyme leaves, ground pepper and salt. Process until smooth.
2. Heat oil in large skillet on medium high heat. Add carrot, green bell pepper and onion and sauté 5 minutes or until tender. Add ground turkey and cook until no longer pink. Stir in spinach just starts to wilt. Stir in Roasted Red Pepper Sauce. Reduce heat to low and simmer 5 minutes.
3. Cook spaghetti as directed on package. Drain well. Serve meat sauce over cooked spaghetti. Sprinkle with cheese.