
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
21⅜ 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