Spaghetti Squash Custard Pie For Weight Watchers Food

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 CUSTARD PIE FOR WEIGHT WATCHERS

Steps:

• Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
• Put all ingredients except squash in your blender and whiz on low for a minute or so.
• Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
• Bake for 30-40 minutes or until just set. The top will puff up and brown.
• NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.

MOCK COCONUT PIE (SPAGHETTI SQUASH PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
• Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

SPAGHETTI SQUASH PIE

Steps:

• Crack eggs into a large bowl.
• Add cream, and spices.
• Whip with a hand whisp.
• Stir in squash and salt
• Pour in un-bake pie crust.
• Back at 350 degrees about 60 to 75 minutes until a butter knive inserted about 1 inch from center comes out clean.
• Serve cooled with whipped cream if you like.

SPAGHETTI SQUASH PIE

Steps:

• Spray 9" pie pan with non stick spray.
• Mix squash noodles with egg whites and parmesan cheese press into pan forming crust.
• Spread with yogurt.
• Cook ground beef in skillet with onions, green peppers, garlic and any of the spices and or herbs that you have chosen. When meat is brown, add tomatoes and tomato sauce.
• Add meat mixture to noodle crust and bake at 350 degrees for 20 minutes.