SPAGHETTI SQUASH ITALIAN PIE
Ingredients
1 medium spaghetti squash
1 lb ground turkey
1 small onion, chopped
2 gloves of garlic, minced
1-1/2 tsp Italian Seasoning
Salt & Pepper to taste
1 - 28 oz can diced tomatoes, partially drained
3/4 cup ricotta cheese
1 egg
1/2 cup mozzarella cheese, shredded
Instructions
Preheat oven to 350 degrees.
Cut squash in half lengthwise, scoop out seeds. Place cut side down in a baking dish. Poke all over with a fork. Cook until tender, 30 - 40 minutes.
Meanwhile, in a large skillet cook turkey, chopped onion and minced garlic until meat is brown and onion is tender. Drain and return to skillet. Add the diced tomatoes, Italian seasoning, salt and pepper. Bring to a boil; reduce heat and simmer for five minutes.
In a small bowl, combine ricotta and egg stirring until smooth.
Remove squash from the oven. Raise the oven temperature to 375 degrees. Spray a 9-inch glass pie plate with cooking spray.
Using a fork, rake squash pulp until it looks like spaghetti removing it from the shell. Place on a paper towel and gently dab with a second paper towel to remove some of the moisture from the squash.
Arrange the spaghetti squash in the bottom and up the side of the pie plate like a crust. Gently spread the ricotta cheese mixture over the squash. Using a slotted spoon, put the turkey and tomato mixture over the cheese. Sprinkle with the mozzarella cheese.
Bake, uncovered, for 20 minutes. Remove from the oven and let stand for 5 minutes. Cut into six slices.
Serving size: 1 slice
Servings per pie: 6
Calories per serving: 316 (I entered all the ingredients into the calculator tool on My Fitness Pal)
Servings per pie: 6
Calories per serving: 316 (I entered all the ingredients into the calculator tool on My Fitness Pal)
I served this delicious pie with a side salad and a piece of garlic toast.
Spaghetti Squash Italian Pie is a must try!!
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