Turkey and Spaghetti Squash Italiana

In medium-size bowl combine oil, vinegar, garlic, Italian seasoning, 1/4 teaspoon salt and pepper. Add turkey strips to marinade; cover and refrigerate for several hours or overnight to allow flavors to blend.

In large skillet, over medium-high heat, saute turkey mixture with marinade 6 minutes or until lightly browned. Stir in green pepper and onions. Reduce heat to medium-low, cover skillet, and cook 1 minute. Add tomatoes, cover and cook an additional minute.

To serve, spoon turkey mixture onto cooked spaghetti squash.

NOTE: TO COOK SPAGHETTI SQUASH: Cut squash in half lengthwise. With a spoon, scrape out seeds and discard. Cover squash with plastic wrap. Turn back one corner of plastic to allow for a steam vent. Microwave on HIGH (100% power) 5 to 6 minutes per pound, or until squash gives when squeezed. Allow squash to cool enough to handle. Uncover and, with fork, scrape squash strands from shell. Sprinkle squash with remaining 1/4 teaspoon salt.