Terri's Tuna Speghetti Pie

4 oz Uncooked spaghetti, broken into 2" pieces
1/4 cup grated reduced fat parmesan cheese
1 egg, lightly beaten
1 tsp smart balance light buttery spread
1 garlic clove minced
1/8 tsp pepper

Filling:
1 Tbls finely chopped green onion
1 tsp smart balance light butery spread
1 Tbls whole wheat flour
1/4 tsp celery salt
1/4 tsp garlic and herb seasoning
1/8 tsp pepper
1/4 cup fat free milk
1 egg, lightly beaten
1 can (6 oz) tuna, drained and flaked
1/4 cup grated parmesan cheese, divided
1 small tomato, thinly sliced

Cook spagheetti as directed. Rince in cold water and drain. In large bowl combine speghetti, parmesan cheese, egg, buttery spread, garlic, and pepper. Press onto the bottom and up the sides of a greased 9" pie plate; set aside.

In a large skillet, saute onion in butter spread until tender. Remove from heat, stir in flour and seasonings until blended. In a small bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended.

Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan.

Bake at 350 degress for 35-40 minutes or until crust is golden and filling is puffy. Let set for 5-10 minutes before cutting. Makes 6 servings. Enjoy!!

Number of Servings: 6

Recipe submitted by SparkPeople user MOMOFRUDY.