Spaghetti Squash With Ground Turkey and Tomato Sauce

INGREDIENTS

Button mushrooms, stemmed, then sliced (about 2 cups), white

2 cloves

Garlic

14 1/2 oz

Italian-style tomatoes, canned

1 cup

Peas, frozen

Spaghetti squash (about 4 pounds), medium

2 cups

Vidalia or other sweet onion

Zucchini, medium

1/2 tsp

Black pepper, freshly ground

1/4 tsp

Sea salt

3 tbsp

Olive oil, extra-virgin

Parmigiano-reggiano cheese

1/2 cup

White wine, dry

1 pound 95 percent lean ground white turkey meat or ground chicken breast