When my friend Jill read about my discovery of the spaghetti squash, she posted this recipe for Italian Turkey and Spaghetti Squash Pie. We finally tried it last week. In a word — YUMMY.
Since I no longer make pasta *let’s take a moment of silence, shall we?* spaghetti squash is my new BFF. It helps that my kids are cuckoo for it!
I decided to try this recipe because a good friend used to make a “spaghetti pie” that was quite similar and I have fond memories of it. I made a few alterations but I basically followed the recipe.
The first thing you do is cook the spaghetti squash. I chose to bake it in the oven, as I’m trying to use the microwave as little as possible. So I cut it in half, sprinkled with salt, and put it flat sides down onto a baking sheet. Baked it at 350 for 30 minutes or so, then scooped out the squash, and it looks just like . . . SPAGHETTI!
Then I lined a buttered pie plate with it, like a pie crust.
While that cooled, I browned some ground turkey in pastured lard. I also added some salt.
Set that aside, and sauteed some onions and garlic in more lard. And more salt. Are you sensing a pattern here? This is originally a Weight Watchers recipe so I had to fatten it up a bit.
Then I added tomato sauce and spices. I didn’t have Italian Seasoning, so I used oregano and parsley. And more . . . you guessed it! SALT!
It simmered a bit while I mixed the egg and ricotta together and spread it over the squash in the pie plate.
I think I should have let the meat sauce reduce more because it was pretty watery. But after about 10 minutes, I went ahead and topped the ricotta/egg mixture with it.
Finally, mozzarella cheese. The recipe calls for a meager half cup. I put almost the whole bag on it because if loving cheese is wrong, then I don’t want to be right.
It was almost overflowing so I had the good sense to put a pan under it while it baked. It came out looking JUST like the spaghetti pie that I remember.
I let it rest for 10 minutes and then I plated it up. It didn’t come out in perfect wedges, but no one complained.
Note to self: Next time, serve with a salad.
Thanks, Jill! You rock!
Here’s an easy printable recipe for your convenience.
- 1 medium raw spaghetti squash
- 1/2 lb. ground turkey
- 2 tsp. olive oil
- 1 small onion, chopped
- 1 medium garlic clove, minced
- 29 oz. canned diced tomatoes, undrained
- 1 tsp. Italian seasoning
- 6 oz. ricotta cheese
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 375.
- Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a pyrex dish with a quarter inch of water. Microwave for 15 minutes. 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 a pie plate to form a crust. Set aside. (Depending on the size of the squash, you might not use up all your squash)
- Meanwhile, brown turkey, drain, remove from skillet and set aside.
- In a same skillet, heat oil over medium-high heat. Add onion and garlic and sauté until tender. Add tomatoes and Italian seasoning and bring to a boil. Reduce heat. Add cooked turkey and simmer, stirring often until some liquid has evaporated.
- Beat egg with a fork and mix with the ricotta cheese until smooth.
- Spread the ricotta cheese mixture over the squash. Pour tomato-turkey sauce over cheese layer and sprinkle mozzarella on top. Bake for 20 minutes. Remove from oven and let stand 5 minutes before slicing into 6 pieces.