Photo of Butternut "spaghetti" pie by WW

Butternut "spaghetti" pie

6
5
5
Smartpoints value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Easy
This veggie-packed main dish swaps in strands of spiralized butternut squash for the usual pasta in a spaghetti pie. We love the convenience of using packaged butternut noodles, which you’ll find with other pre-prepped vegetables in the produce section. We do not advise using frozen butternut noodles, as they tend to break apart easily. If you have a spiralizer, you can make your own; purchase a large, 2-pound squash to ensure you’ll have enough. With marinara sauce, turkey pepperoni, and Parmesan and mozzarella cheeses, this family dinner delivers pizzeria comfort in a healthier format.

Ingredients

olive oil

1 Tbsp

garlic clove(s)

3 medium clove(s), minced

fresh baby spinach

1 pound(s)

cooking spray

5 spray(s)

fresh butternut spirals

21 oz, about 8 cups

table salt

½ tsp

store bought marinara sauce

1 cup(s)

egg(s)

3 large

grated Parmesan cheese

2 oz, about 1/2 cup

part-skim mozzarella cheese

4 oz, shredded (about 1 cup)

small, thinly sliced turkey pepperoni

2 oz

Instructions

  1. Preheat oven to 350°F. Heat oil over medium-high heat in a very large skillet or a Dutch oven. Add garlic to pan; cook 30 seconds. Gradually add spinach to pan, tossing with tongs to wilt each batch before adding more. Cook until all of spinach is wilted, about 3 minutes total. Spoon spinach onto a baking sheet lined with several layers of paper towels.
  2. Coat pan with cooking spray. Add butternut noodles and salt; cover and cook until butternut is crisp-tender, 4-5 minutes. Remove from heat.
  3. Wrap spinach in the paper towels and squeeze firmly to extract excess liquid. Add spinach to butternut; toss gently to combine.
  4. Whisk together marinara, eggs, and Parmesan in a medium bowl. Pour over butternut mixture; toss very gently to combine (so you don’t break butternut noodles).
  5. Wrap a 9-inch springform pan with foil (in case of leaks). Coat pan with cooking spray. Spoon butternut mixture into pan. Top with about two-thirds of mozzarella and arrange pepperoni over top. Sprinkle with remaining mozzarella.
  6. Bake at 350°F for 30 minutes. Broil briefly to brown top, if desired. Let stand 5 minutes, then cut into 6 wedges.
  7. Serving size: 1 wedge

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