Italian Turkey And Spaghetti Squash Pie

Recipe Ingredients

1 cup	237ml	Spaghetti squash (medium)
1/2 lb	227g / 8oz	Lean ground turkey
2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Onion - chopped (small)
1 teaspoon	5ml	Garlic clove - minced (medium)
29 oz	823g	Canned diced tomatoes - undrained
1 teaspoon	5ml	Dried Italian seasoning
6 oz	170g	Fat-free ricotta cheese
1 oz	28g	Egg (large)
1		Nonstick cooking spray
		= (5 one-second sprays per serving)
1/2 cup	73g / 2.6oz	Kraft Free Shredded Mozzarella Cheese
		= (or other brand)

Recipe Instructions

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.

Meanwhile, cook turkey in a nonstick skillet over medium-high heat until brown, 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 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.

Place ricotta cheese and egg in 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 375 degrees.

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.

This recipe yields 6 servings.

Points® Value: 3

Source:
Weight Watchers at http://www.weightwatchers.com

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