Spicy Spaghetti Squash recipe

6 servings

1 small spaghetti squash, halved and seeded

1 tablespoon olive oil

1/2 cup minced onion

3 cloves garlic, minced

2 green onions, minced

12 ounces ground white meat turkey

2 cups crushed tomatoes

2 tablespoons red wine

2 teaspoons capers

2 teaspoons minced fresh oregano

2 teaspoons crushed red pepper flakes

2 tablespoons chopped fresh parsley

Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell.

Allow to 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.

Add the onion, garlic and scallions and saute for 2 minutes.

Add the turkey and cook for 4 minutes.

Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes.

Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes.

If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes.

Top the squash with the sauce and serve.