Spaghetti Pie – Low Calorie Version

Ingredients

• 1 package Shirataki noodles

One 14.5-oz. can crushed tomatoes

• 1/2 cup canned canned pumpkin (non-sweetened)
• 1 tsp. Fresh grated parmesan cheese
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning

Dash each salt and black pepper, or more to taste

• 1 cup ground turkey or turkey sausage
• 1/2 cup thinly sliced bell pepper
• 1/2 cup thinly sliced onion
• 1/2 cup fat-free liquid egg substitute (I use Egg Beaters 3 cheese)
• 1/3 cup shredded part-skim mozzarella cheese
• Vegaline Garlic Mist Spray

Directions

Preheat oven to 425 degrees.

1. Mix 1/2 teaspoon garlic powder and 1/2 teaspoon Italian Seasoning into ground turkey.
2. Heat a non-stick pan and spray with the Garlic Mist.
3. If using ground turkey, cook turkey while separating into small pieces.
4. When the turkey is cooked through, drain, pat dry, and set aside.

Drain, rinse, and separate shirataki noodles.

1. Pat noodles dry and put into a large microwave-safe bowl.
2. Microwave for 1 minute, drain excess liquid, dry as thoroughly as possible. I press them into a strainer.

Cut noodles up a bit and set aside.

1. Combine tomatoes, pumpkin, parmesan, remaining garlic powder and Italian seasoning, salt, and black pepper in a bowl and mix well.

Add turkey and mix well.

1. Put about 3/4 of the tomato mixture into the bowl with the noodles (set the rest aside).
2. Add veggies and egg beaters to the bowl with the noodles and mix well.
3. Spray an 8 or 9 inch pie pan with garlic mist.
4. Pour spaghetti pie mixture into pie pan.

Bake for approximately 25 minutes, until firm.

1. Remove pie from the oven and evenly spread with remaining tomato mixture.
2. Sprinkle the mozzarella cheese evenly over the top.
3. Return pie to the oven and bake until tomato mixture is hot and cheese has melted (about 3 to 5 minutes).
4. Remove from oven and let stand about 5 minutes to firm up before cutting and serving.

Nutrition

Calories: 150 Protein: 14 grams