Rotel Speghetti Squash Speghetti

1 Speghetti squash
1 28oz can whole peeled or diced tomatoes
1 10 oz can rotel tomatoes
1 6 oz can tomatoe paste
2 tsp oregano
2 tsp marjoram
1/2 cup white wine
1 tbs olive oil
2 medium sweet yellow onion
4 smashed or minced cloves garlic
1 lb Italian sausage

SAUCE

Sautee garlic and onion in 1 tbs olive oil, add 1 28oz can diced or whole peeled tomatoes, 1 10oz can rotel tomatoes, and 1 6 oz can of tomatoe paste, add 2 tsp oregano and 2 tsp marjoram, cook abt 20mn on liw heat, add 1/2 cup white wine, cook another 5 mn, add cooked sausage, cover.

SPEGHETTI

cut 1 Speghetti squash in half, brush with olive oil, place face down on tray, cook for abt 45mn at 350deg.