Italian Turkey and Spaghetti Squash Pie

Total Time
1 hr 18 min
18 min
1 hr
Cooked spaghetti squash makes an excellent substitute for regular pasta. If you don't have time to bake the squash, cook it in the microwave.


uncooked spaghetti squash

1 medium

uncooked extra lean ground turkey breast

½ pound(s)

olive oil

2 tsp

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 medium clove(s), minced

canned diced tomatoes

29 oz, undrained

Italian seasoning

1 tsp, or more to taste

part-skim ricotta cheese

6 oz


1 large

cooking spray

4 spray(s)

shredded part-skim mozzarella cheese

½ cup(s)


  1. 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.
  2. Meanwhile, cook turkey, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.
  3. In a same skillet, heat oil over medium-high heat. Add onion and garlic; saute until onion is tender, about 5 minutes. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.
  4. Place ricotta and egg in a food processor or blender; puree until smooth.
  5. Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375ºF.
  6. 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.
  7. 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. Yields 1 piece per serving.


For the best results, drain any liquid from the squash before assembling the pie.

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