Spaghetti Sqaush and Turkey Sausage Ragu

This isn't what you think....I'm not dieting.  However, I am involved in an 8 week health challenge which requires me to eat well, drink plenty of water, get a good amount of exercise and be accountable for what I've done and eaten.  Again, I repeat, it's not a diet....I don't do diets.  Cutting out a food group (think carbs or dairy....or wine) just doesn't fly with this gal.  That being said, this is a rather healthy version of a super yum pasta dish.  It combines a ton of veg and some tasty turkey sausage which cuts back on some of the fat from the regular pork.  I still eat pasta by the way....I just chose not to on this particular night.  I finished dinner totally satisfied and feeling great knowing I'd had a good whopping of veggies...and it tasted delish! If you're gluten free, this will work for you.  This would also be fantastic on pasta!
The sauce for this can be made a few hours ahead or even the day before.  I quite often roast my squash ahead of time as well and just re-heat it gently before serving.  If you must know, this dish weighs in around 250 calories a serving. 

Spaghetti Squash and Turkey Sausage Ragu

4-5 Servings

1 large Spaghetti Squash, cut in half and seeds removed
Salt & Pepper

Sauce
2 tsp Olive Oil
3 cloves garlic, minced
1 small sweet onion, finely chopped
1/4 cup low sodium chicken broth or white wine
4 turkey sausages, casings removed
1 796ml can  (San Marzano if possible for the best flavour)
1/2 tsp each basil & oregano
Pinch chili flakes (optional)
Salt & Pepper to taste (Note - wait until the end to check for seasonings.  Sausages can be salty)
3 tbsp fresh grated Parmesan

Pre-heat the oven to 400F.  Place the squash on a baking sheet, cut side up and roast for about an hour.  Remove and using a fork, shred the squash into "spaghetti" like strands.  Season with a bit of salt and pepper.  Refrigerate or set aside and keep warm until sauce is done.
In a blender or food processor, puree the tomatoes with their juices, or if you prefer a chunky sauce, just break them up with a spoon.  Set aside.
Over medium heat in a large skillet, add the oil, the onion and the garlic.  Cook for 2-3 minutes. Add the sausage, breaking up with a spoon cooking for 5-6 minutes.  Add the chicken broth or wine and cook for another minute. Pour in the tomatoes, herbs and chili flakes if using and simmer over low heat for 30-40 minutes, until the sauce thickens up slightly.  Check for seasoning.  Add salt and pepper to taste. 
Pour the sauce over the squash and garnish with fresh grated Parmesan.