Italian Turkey and Spaghetti Squash pie
Source of Recipe
Weight Watchers
List of Ingredients
1 medium raw spaghetti squash
1/2 pound 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, dried
6 oz fat-free ricotta cheese
1 large egg(s)
1 serving cooking spray (5 one-second sprays per serving), nonstick
1/2 cup Kraft Free Shredded Mozzarella Cheese, or other brand
Recipe
Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and puncture 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 same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry until tender, about 5 minutes. Stir in diced 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 cheese and egg in a food processor or blender and 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. Drain off excess fluid several times during baking.
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