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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 246.5
  • Total Fat: 11.3 g
  • Cholesterol: 92.6 mg
  • Sodium: 543.7 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 19.7 g

View full nutritional breakdown of Turkey Spaghetti Squash Pie calories by ingredient
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Turkey Spaghetti Squash Pie

Submitted by: MAK1186


Number of Servings: 12

Ingredients

    * *Happy Farms - Mozzarella Cheese, Low-Moisture, Part Skim, Shredded (.25 C, 28g /Serving), 227 gram
    * *Sorrento Part-Skim Ricotta Cheese, 11 oz
    * Egg, fresh, 2 large
    * Onions, raw, 2 small
    * Garlic, 2 clove
    * Spaghetti Squash, 5 cup
    * *Shadybrook Farms Lean Grounf Turkey, 1.3 lbs
    * *Spaghetti/Marinara Sauce (tomato sauce), 4 cup
    * Olive Oil, 2 1tsp

Directions

*


Italian Turkey and Spaghetti Squash Pie

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main meals

POINTS« Value: 3
Servings: 6
Preparation Time: 18 min
Cooking Time: 60 min
Level of Difficulty: Moderate
Works with Simply Filling

Cooked spaghetti squash makes an excellent substitute for regular pasta. If you don't have time to bake the squash, cook it in the microwave.


Ingredients
1 medium raw spaghetti squash
1/2 pound(s) lean ground turkey
2 tsp olive oil
1 small onion(s), chopped
1 medium garlic clove(s), minced
29 oz canned diced tomatoes, undrained
1 tsp Italian seasoning, or more to taste
6 oz fat-free ricotta cheese
1 large egg(s)
1 spray(s) cooking spray, nonstick
1/2 cup(s) shredded fat-free mozzarella cheese
Instructions

* Preheat oven to 350║F. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.

* Meanwhile, cook turkey, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.

* In a same skillet, heat oil over medium-high heat. Add onion and garlic; saute until onion is tender, about 5 minutes. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.

* Place ricotta and egg in a food processor or blender; puree until smooth.

* Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375║F.

* Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.

* Add ricotta cheese mixture and gently spread over squash. Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella. Bake for 20 minutes. Remove from oven and let stand 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.

Number of Servings: 12

Recipe submitted by SparkPeople user MAK1186.






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