Spaghetti Pie

This is one comfort food makeover you HAVE to try! Our Spaghetti Pie is made with melty cheese, rich meaty tomato sauce, spaghetti squash and then baked to perfection. With one clever swap, we've created a healthy "pasta" favorite. By replacing carb-heavy pasta noodles with equally delicious spaghetti squash you get a meal both your taste buds and waistline will thank you for! The chef's at Metabolic have prepared ahead, this recipe makes 8 servings, one pie can be frozen and cooked next week, or whenever the mood strikes!

Special thanks to our awesome clients in Fort Walton, FL, Britney and Toni, for sharing their Spaghetti Pie pictures with us!

Ingredients:

• 1 lb ground turkey or buffalo
• 4 oz shredded mozzarella cheese
• 12 oz ricotta cheese
• 3 pkgs MRC Tomato Basil Supplement, prepared with 1 cup water
• 16 oz spaghetti squash (when purchasing at grocery store, try to go for a larger size)
• 8 oz chopped tomatoes
• 8 oz chopped green onions
• 2 tsp garlic powder
• 1 tbsp parsley
• 1 tbsp Italian Seasoning

Directions:

1. Cut squash lengthwise in half.
2. Scoop out and throw away pulp & seeds.
3. Season each side of squash with garlic powder.
4. Place on baking sheet/pan and bake at 350 for 45 mins.
5. Use a fork to shred the squash into spaghetti noodles by gently running it around the inside of squash.
6. Place “noodles” in a strain, cover with a clean, dry dish towel or cheesecloth, and press down to squeeze out excess moisture.
7. In small bowl mix ricotta cheese with parsley flakes and set aside.
8. Mix tomato supplements with 1 cup of water and set aside.
9. In a large skillet brown onions and spices with ground turkey or buffalo.
10. Mix in tomato supplement and ½ tomatoes to skillet for 15 minutes.
11. In 2 - 9x9 pans, spray with Pam and layer spaghetti squash on bottom, then layer ricotta cheese and ½ cheese(2oz), top with meat mixture and rest of cheese.
12. Bake one pan at 350 for 45-50 minutes until tender. Wrap second pan foil and place in freezer for future meals.
13. Garnish with rest of tomatoes and enjoy!

Serving: 8
Replaces: 4 oz protein, 4 oz cooked veggies

Note: This recipe makes 2 pies. Each pie is 4 servings. Cut each pie in 4 equal parts and enjoy one-quarter pie as a serving size.

If you love this recipe we are certain you'll dig our Zucchini Boats: