Spicy Spaghetti Squash

Tonights recipe is a two for one special, Spicy Spaghetti Squash and Paleo Lasagna.  My friend Bhairavi turned me on to this Spicy Spaghetti Sauce recipe a couple of months ago and the whole family loves it.  You can spice it up or down depending on how heavy you go with the red pepper flakes. I actually simmer the sauce all day long in the crockpot and served it up with spaghetti squash for me and noodles for the rest of the family.

Spicy Spaghetti Squash
     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 or lean ground beef
• 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

Directions

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. (I microwave the squash according to the directions on the sticker)
3. Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the meat 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.