Italian Turkey and Spaghetti Squash Pie by Foxy67

4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Italian Turkey and Spaghetti Squash Pie by Foxy67 calories by ingredient

Number of Servings: 8


    Spaghetti Squash, 1 medium raw
    Jennie-O Lean Ground Turkey, 8 oz
    Onions, raw, 1 small
    Garlic, 2 clove
    Great Value Italian Diced Tomatoes, 29 oz
    Ricotta cheese, fat-free, 6 oz
    Italian Seasoning, 1 tsp
    Egg, fresh, 1 large
    Canola Cooking Spray, 1 serving
    Best 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.

Member Ratings For This Recipe

  • no profile photo

    I had to tweak it a bit because WM didn't have FF ricotta cheese so I used fat free sour cream and used Italian Style cheese. I don't have pie pans so I put it in a square casserole dish, sort of like a casserole. - 10/17/14

  • no profile photo

    Very Good
    Great flavor - the spaghetti squash is new for me and it works! fyi - I used no salt added tomatoes ...and it was still yummy. - 1/14/10