Super-Duper Spaghetti Pie Part Deux

Super-Duper Spaghetti Pie Part Deux
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 41.9
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 27.9 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.0 g

View full nutritional breakdown of Super-Duper Spaghetti Pie Part Deux calories by ingredient


Introduction

PER SERVING (1/4th of pie): 140 calories, 3g fat, 499mg sodium, 16g carbs, 5g fiber, 6g sugars, 13g protein -- POINTSŪ value 2*

4 cups of spaghetti squash used as a substitute for the noodles is 167 calories total (41 cals per serving).
See the above nutritional value based on the shitaki noodles and replace the noodles calorie value with the squash value to adjust overall calories per serv. (should be 20 cals per serv, so 20 more calories to exchange the squash per serv) PER SERVING (1/4th of pie): 140 calories, 3g fat, 499mg sodium, 16g carbs, 5g fiber, 6g sugars, 13g protein -- POINTSŪ value 2*

4 cups of spaghetti squash used as a substitute for the noodles is 167 calories total (41 cals per serving).
See the above nutritional value based on the shitaki noodles and replace the noodles calorie value with the squash value to adjust overall calories per serv. (should be 20 cals per serv, so 20 more calories to exchange the squash per serv)
Number of Servings: 4

Ingredients

    1 package House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute (or try spaghetti squash and adjust calories to fit this substitute)
    One 14.5-oz. can crushed tomatoes
    1/2 cup canned pure pumpkin
    1 tsp. reduced-fat Parmesan-style grated topping
    1/2 tsp. garlic powder
    1/2 tsp. Italian seasoning
    Dash each salt and black pepper, or more to taste
    1 cup frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms), thawed and patted dry
    1/2 cup thinly sliced bell pepper (any color)
    1/2 cup thinly sliced onion
    1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
    1/3 cup shredded part-skim mozzarella cheese

Directions

Preheat oven to 425 degrees.

Use a strainer to drain and rinse shirataki noodles well. Pat dry. In a large microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit and set aside.

In a separate bowl, combine tomatoes, pumpkin, Parm-style topping, garlic powder, Italian seasoning, salt, and black pepper; mix well. If you like, season to taste with additional salt and pepper. Stir in soy crumbles. Transfer about 3/4 of the tomato mixture to the bowl with the noodles; set the rest aside.

Add veggies and egg substitute to the bowl with the noodles; mix well. Transfer contents of the bowl to a large pie pan sprayed with nonstick spray.

Bake for approximately 25 minutes, until firm.

Remove pie from the oven and evenly spread with remaining tomato mixture. Sprinkle evenly with cheese.

Return pie to the oven and bake until tomato mixture is hot and cheese has melted, about 3 minutes.

Allow to cool for a few minutes and then slice into quarters. Enjoy!

MAKES 4 SERVINGS

Number of Servings: 4

Recipe submitted by SparkPeople user KMBRADY.