- 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
Preheat oven to 350 degrees F (175 degrees C).
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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.