Spaghetti Squash With Turkey Sausage & Roasted Tomatoes

Serves 4

• 1 Medium Spaghetti Squash

• 4 Tablespoons Olive Oil, Divide
• 3 Spicy or Mild Italian Turkey Sausage Links, Meat Removed From Casing
• 3 Cloves Garlic, Peeled & Thinly Slice
• 1/2 Cup White Win
• 1 Pint Cherry Tomato
• Salt & Pepper
• 1/2 Cup Finely Chopped Fresh Herbs (Chives, Basil, Parsley)

Directions:

Preheat oven to 375 degrees F.
Toss the tomatoes with two tablespoons of olive oil, and place in a casserole dish in the oven.
Cut the squash down the middle lengthwise, and scoop out the seeds and loose strands of flesh.
Lightly oil a baking sheet, and place the squash cut side down on the pan.
Cook the squash until it is fork tender, about 35 to 40 minutes.
In a frying pan, heat the remaining two tablespoons olive oil and cook the turkey sausage meat, breaking it up with two forks as it cooks, until it is lightly browned.
Add the garlic and cook another couple of minutes until it is fragrant.
Add the wine, and cook over medium heat until the wine has reduced by half.
Once the squash has cooked, use a fork to pull the strands away from the shells and place in the pan with the turkey.
Add the roasted tomatoes and fresh chopped herbs, and toss to mix well.
Serve immediately.