Spaghetti Squash with Turkey and Herbs

• 1 small spaghetti squash halved and seeded
• 1/2 tablespoon olive oil or any vegetable oil
• 1 each onions finely chopped
• 4 cloves garlic or to taste, minced
• 2 each scallions, spring or green onions finely chopped
• 12 ounces turkey white meat and ground
• 2 cups tomatoes crushed, fresh or canned
• 2 1/2 tablespoons red wine
• 2 1/2 teaspoons capers
• 2 teaspoons oregano freshly and finely chopped
• 1/2 teaspoon cayenne pepper or to taste
• 4 tablespoons parsley leaves freshly chopped

1. Preheat oven to 350F (180C).
2. 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.
3. Let cool and scoop out the strands of squash with a large spoon and set aside.
4. Heat the oil in a skillet over medium high heat.
5. Stir in the onion, garlic and scallions, and cook for 2 minutes.
6. Stir in the turkey and cook for another 4 minutes.
7. Stir in the tomatoes and wine and bring to a boil, turn down the heat and simmer for 18 to 22 minutes.
8. Stir in the capers, oregano, cayenne pepper and parsley; simmer for 4 to 6 minutes.
9. Pour the sauce over the squash.
10. Serve warm.

olive oil, onions, garlic, scallions, turkey white meat, tomatoes, red wine, capers, oregano freshly, cayenne pepper, parsley

Taken from recipeland.com/recipe/v/spaghetti-squash-turkey-herbs-51674 (may not work)