Preheat the oven to 350 degrees. Place each squash half cut-side down on a cookie sheet and bake uncovered for about 45 to 60 minutes until a fork goes easily into the shell. Let cool. Scoop out the strands of squash with a large fork 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 remaining ingredients to the sauce. 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.

This recipe yields 6 servings. Serving size: 1 cup squash with 1/2 cup sauce.

Exchanges Per Serving: 1 Starch, 1 Vegetable, 2 Very Lean Meat.

Nutrition Facts: Calories 188; Calories from Fat 29; Total Fat 3g; Saturated Fat 1g; Cholesterol 47mg; Sodium 286mg; Carbohydrates 19g; Dietary Fiber 5g; Sugars 9g; Protein 20g.