Spaghetti Squash with Turkey & Herbs

Directions

Preheat oven to 350℉ (180℃).

Set each squash half cut side down on a cookie sheet and bake uncovered for about 50 to 60 minutes or until a fork or a small sharp knife goes easily into the skin.

Let cool and scoop out the strands of squash with a large spoon and set aside.

Heat the oil in a skillet over medium high heat.

Stir in the onion, garlic and scallions, and cook for 2 minutes.

Stir in the turkey and cook for another 4 minutes.

Stir in the tomatoes and wine and bring to a boil, turn down the heat and simmer for 18 to 22 minutes.

Stir in the capers, oregano, cayenne pepper and parsley; simmer for 4 to 6 minutes.

Pour the sauce over the squash.

Serve warm.