Weight Watchers Italian Turkey and Spaghetti Squash Pie

6  cups		1 medium raw spaghetti squash
1/2  lb.		lean ground turkey
2  teaspoons		olive oil
1/4  cup		small onion - chopped
1		medium garlic clove - minced
29  ounces		canned diced tomatoes - undrained
6  ounces		fat-free ricotta cheese
1		egg
1/2  cup		shredded fat-free mozzarella cheese

Tip: For nutritional information on all the ingredients in Weight Watchers Italian Turkey and Spaghetti Squash Pie just click on each ingredient name. Then adjust the serving size for any Weight Watchers Italian Turkey and Spaghetti Squash Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.


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.


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.


Place ricotta and egg in a food processor or blender; puree until smooth.


Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375ºF.


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.


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.