Spaghetti Squash PieSubmitted by: JKSCHONFELD
IntroductionThis dish is great when you're in the mood for Italian food.
Just serve it with a side salad. This dish is great when you're in the mood for Italian food.
Just serve it with a side salad.
Spaghetti Squash, 4 cup (remove)
*Jennie-O Extra Lean Ground Turkey, 8 oz (remove)
Olive Oil, 2 1tsp (remove)
Onions, raw, 1 small (remove)
Garlic, 2 cloves (remove)
Del Monte Diced Tomatoes, No Salt Added, 3.5 cup (remove)
*Emerils Italian Seasoning, 1 tsp (remove)
*Cheese (Cottage Cheese Nordica Fat Free), 0.75 cup (remove)
*1 large egg (per the egg board), 1 serving (remove)
*NATURAL SHREDDED CHEESE - KRAFT NATURAL CHEESE SHREDS - MOZZARELLA FAT FREE, 0.50 cup
Meanwhile,cook turkey ina skillet over med-high heat until browned. About 5 minutes. Drain, remove from skillet & set aside.
In the same skillet heat oil over medium-high heat. Add the chopped onion & minced garlic. Saute til' onion is tender, about 5 minutes. Stir in the tomatoes & Italian seasoning, bringing to a boil. Reduce heat, add cooked turkey & simmer, stirring often, about 5 minutes.
Place cottage cheese & egg in food processor, puree til' smooth.
Coat a 9 inch pie plate with cooking spray. Remove the squash from oven. Using a fork, carefully rake stringy pulp from the shell separating t into strands so it looks like spaghetti. Arrange the spaghetti squash strands in bottom & up side of pie plate to form a crust.
Add the cottage cheese mixture & very gently spread over the squash. Pour the tomato-turkey sauce over the cheese mixture. Sprinkle with the mozzarella. Bake for 20 minutes.
Remove from oven let rest 10 minutes before slicing into 6 pieces. 1 piece per serving. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user JKSCHONFELD.