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the low carb way

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Italian Turkey and Spaghetti Squash Pie

Posted by Solitary Dancer on May 18, 2007

Italian Turkey and Spaghetti Squash Pie

I love Spaghetti Pie and this sounds like a wonderful low carb alternative. This was sent to me in email so I do not know the source of this recipe.

INGREDIENTS:

1 medium spaghetti squash
1 lb lean ground turkey
1 teaspoon season salt
pepper (to taste)
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
32 ounces diced tomatoes, undrained
1 tablespoon italian seasoning, dried or fresh mixed Italian herbs
6 ounces fat-free ricotta cheese
1 large egg
1/2 cup fat free mozzarella cheese, shredded

DIRECTIONS:

1. Preheat oven to 350 degrees. 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.

2. Meanwhile, cook turkey with season salt and pepper, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.

3. 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.

4. Place ricotta cheese and egg in a food processor or blender and puree until smooth.

5. Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375 degrees.

6. 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.

7. Add ricotta cheese mixture and gently spread over squash.

8. Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella.

9. Bake for 20 minutes.

10. Remove from oven and let stand 5 minutes before slicing into 6 servings.

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