Italian Turkey and Spaghetti Squash Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
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
Preheat oven to 350ºF. 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 375ºF.
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: 6
Recipe submitted by SparkPeople user BMRICHWINE.
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 375ºF.
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: 6
Recipe submitted by SparkPeople user BMRICHWINE.
Nutritional Info Amount Per Serving
- Calories: 138.1
- Total Fat: 4.5 g
- Cholesterol: 33.3 mg
- Sodium: 222.0 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.9 g
- Protein: 13.8 g
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