Spicy Spaghetti Squash

Eating this as I write... YUMMM! I fell in love with spaghetti squash when a friend told me about it and I tried it for the first time. Now, I feel confidant enough to serve it (all dolled up) to guests. It's delicious, filling and low cal. How can you beat that? If you haven't made it before, it's looks like a mini oblong yellow watermelon. Its usually found in produce next to the other squash. It has a delicate pumpkin taste, but only when eaten plain... if you add the sauce it takes on that flavor and adds a mellow comforting flavor. I hope you enjoy it too! BTW- The recipe is from Allrecipes.com, I am just sharing it.

Ingredients:
* 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

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.


6 servings: each serving is 154 calories and 7.6 grams of fat