Italian Turkey and Spaghetti Squash Pie by Foxy67
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Spaghetti Squash, 1 medium rawJennie-O Lean Ground Turkey, 8 ozOnions, raw, 1 small Garlic, 2 clove Great Value Italian Diced Tomatoes, 29 ozRicotta cheese, fat-free, 6 oz Italian Seasoning, 1 tspEgg, fresh, 1 largeCanola Cooking Spray, 1 servingBest Choice Fat Free Shredded Mozzarella cheese, 0.5 cup
1. Preheat oven to 375 degrees. Pierce squash numerous times and place in microwave. Cook at high power for 5 minutes. Rotate. Repeat this until the squash feels soft (roughly 20 minutes). Remove from microwave and allow to cool down. When cool enough to handle cut in half and remove the seeds.
2. Cook Turkey, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minnutes. Drain, remove from skillet and set aside.
3. In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry unyil tender about 5 minutes. Stir in diced tomatoes and italian seasoning; bring to boil. Reduce heat; add cooked turkey and simmer, stirring often until desired consistency, about 5 minutes.
4. Mix together ricotta cheese and egg.
5. Coat a 9-inch glass pie plate with cooking spray. Using a fork, carefully rake stringy squash pulp from shell, seperating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
6. Add ricotta cheese mixture and gently spread over squash. Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella. Bake for 20 mintues. Remove from oven and let stand 5 mintues before slicing into 6 pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user FOXY67.
2. Cook Turkey, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minnutes. Drain, remove from skillet and set aside.
3. In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry unyil tender about 5 minutes. Stir in diced tomatoes and italian seasoning; bring to boil. Reduce heat; add cooked turkey and simmer, stirring often until desired consistency, about 5 minutes.
4. Mix together ricotta cheese and egg.
5. Coat a 9-inch glass pie plate with cooking spray. Using a fork, carefully rake stringy squash pulp from shell, seperating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
6. Add ricotta cheese mixture and gently spread over squash. Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella. Bake for 20 mintues. Remove from oven and let stand 5 mintues before slicing into 6 pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user FOXY67.
Nutritional Info Amount Per Serving
- Calories: 133.2
- Total Fat: 2.9 g
- Cholesterol: 51.3 mg
- Sodium: 485.5 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.7 g
- Protein: 10.5 g
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