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Photo of Italian turkey & spaghetti squash pie by WW

Italian turkey & spaghetti squash pie

3
Points® value
Total Time
1 hr 18 min
Prep
18 min
Cook
1 hr
Serves
6
Difficulty
Moderate
Cooked spaghetti squash makes an excellent substitute for regular pasta. It's filling comfort food, and kids will love it, too.

Ingredients

Spaghetti squash

1 medium

Uncooked 99% fat-free ground turkey breast

½ pound(s)

Olive oil

2 tsp(s)

Onion

1 small, chopped

Garlic

1 clove(s), large, minced

Canned diced tomatoes

29 oz, undrained

Italian seasoning

1 tsp(s), dried, or more to taste

Part-skim ricotta cheese

6 oz

Raw egg

1 large

Cooking spray

4 spray(s), (5 one-second sprays per serving), nonstick

Shredded part-skim mozzarella cheese

½ cup(s)

Instructions

  1. Preheat oven to 350ºF. 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 in a nonstick skillet over medium-high heat until brown, 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 for 5 minutes, or until tender. Stir in diced tomatoes and Italian seasoning; bring to boil. Reduce heat; add cooked turkey and simmer uncovered, 5 minutes, or until desired consistency, stirring often.
  4. Place ricotta cheese and egg in 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 375ºF.
  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. 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.

Notes

If you don't have time to bake the squash, cook it in the microwave. You’ll need to cut the squash in half, scoop out the seeds, and place each half cut sides up in a baking dish. Fill each half with about an inch of water and microwave for 10 to 15 minutes, which varies depending on the size of the squash and your microwave. For the best results, regardless of the method you use to cook the squash, you should drain any liquid from the squash before assembling the pie.

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