Italian Turkey And Spaghetti Squash Pie Food

ITALIAN TURKEY AND SPAGHETTI SQUASH PIE

Steps:

• 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.
• 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 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.

ITALIAN TURKEY & SPAGHETTI SQUASH PIE

Steps:

• Preheat the oven to 350ºF. Halve the squash lengthwise; scoop out the seeds. Place the squash, cut sides down, in a large baking dish and prick the skin all over with a fork. Bake until tender, about 30 to 40 minutes.
• Meanwhile, cook the turkey, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from the turkey from the skillet and set aside.
• In the same skillet, heat the oil over medium-high heat. Add the onion and the garlic; cook until the onion is tender, about 5 minutes. Stir in the tomatoes and the Italian seasoning; bring to a boil. Reduce the heat; add the cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.
• Place the ricotta and the egg in a food processor or blender; puree until smooth.
• Coat a 9-inch glass pie plate with cooking spray. Remove the squash from the oven and increase the oven temperature to 375ºF.
• Using a fork, carefully rake the stringy squash pulp from the shell, separating it into strands that look like spaghetti. Arrange the spaghetti squash strands in the bottom and up the sides of the pie plate to form a crust.
• Add the ricotta cheese mixture and gently spread it over the squash. Pour the tomato-turkey sauce over the cheese mixture and sprinkle with the mozzarella. Bake for 20 minutes. Remove from the oven and let stand 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.

SPAGHETTI SQUASH PIE

Steps:

• Heat oven to 350ºF.
• Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
• Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in pasta sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.
• Cut squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.
• Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.

ITALIAN TURKEY AND SPAGHETTI SQUASH CASSEROLE

Steps:

• 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 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.
• 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 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 dividing into six servings.