Spaghetti Squash

Spaghetti Squash Pie

1 Spaghetti Squash - 1 1/2 pounds
 Ground Turkey - 1/2 pound (or lean ground beef or chicken)
2 tsp - Olive Oil
1 small Onion
1 medium Garlic Clove
29 oz canned diced tomatoes, undrained
1 tsp Italian seasoning, dried ( or add Basil & Oregano per your taste)
1 tsp Coarse Salt
6 oz fat-free ricota cheese or 3/4 cup cottage cheese
1 large egg
Pam - Cooking Spray

1 cup Shredded fat-free Mozzarella Cheese
1/4 to 1/2 cup grated Parmesean Cheese

Method

Spaghetti Squash Pie Shell Prep
Preheat oven to 350F.

1. Halve Squash lengthwise, scoop out seeds. 
2. Place Squash cut side down in a large baking dish.
3. Prick the skin all over with a fork. 
4. Bake until tender, about 30 to 40 minutes. 
5. Using a fork, carefully rake stringy squash pulp from shell, separating it into strands, into a bowl. 
6. Spray pie plate with cooking spray 
7. Arrange strands in the bottom and up the sides of a pie plate to form a crust. (If you want to freeze these for future use, freeze in pie plates now). 
8. Bake the crust at 425F for at least 20 minutes to remove some of the moisture. 
9. Pour off excess moisture and bake 20 minutes more till semi-firm. 

Meat Sauce

1. Cook Ground Turkey at medium heat in frying pan till brown. 
2. Drain fat and remove from pan. 
3. Heat oil over medium heat in same pan. 
4. Add onion and garlic and stir fry for 5 minutes (until tender).
5. Stir in diced tomatoes or use homemade tomato sauce
6. Add seasonings, bring to a boil
7. Reduce heat and add cooked turkey and simmer uncovered until thickened (about 5 minutes)

Cheese Mixture

1. Place Ricotta or Cottage Cheese in small food processor. 

2. Add Egg 

3. Puree until smooth 

Pie Assemby

1. Starting with Squash Pie Shell 
2. Add Cheese Mixture layer 
3. Add Meat Sauce layer 
4. Sprinkle with grated Mozzarella Cheese on top 
5. Sprinkle Parmesean Cheese on top

 

Bake the assembled Spaghetti Squash Pie at 375F for 30 minutes. You may need to place a drip pan below the pie to catch drips.
 

Enjoy! Yum