Spaghetti Squash Pie - Serves 6

Ingredients:

• 1 spaghetti squash (small/medium)

• 2 teaspoons extra virgin olive oil

• 1/2 pound ground turkey

• 1 small red onion, diced

• 1 bell pepper, diced

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 cans (14.5-ounce) diced tomatoes with Italian spices, drained

• 3 cloves garlic, minced

• 1 tablespoon (equal parts oregano, basil, and thyme)

• 1/2 teaspoon crushed red pepper flakes

• 1 cup freshly grated mozzarella or cheese of choice, divided

• Chopped fresh basil

Directions:

1. Preheat oven to 375 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Place in a shallow baking dish, cut-side down, then pour 1/2 cup water into the dish, around the squash. Bake for 35-40 minutes, until the flesh of the squash is easily pierced with a fork.
2. Allow to cool enough to handle, use a fork to tease spaghetti like strands from the squash. Transfer to a large mixing bowl.
3. In a large, deep skillet heat the olive oil. Add the turkey, garlic, onion, bell pepper, salt, and black pepper. Cook until meat is just browned and the vegetables are tender, about 8 minutes.
4. Add the drained tomatoes, seasonings, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes.
5. Stir in 1/2 of the shredded cheese.
6. Lightly coat a deep 9” pie dish with butter.
7. Arrange the spaghetti squash strands in the bottom and up the sides of the pie plate to form a crust. Add the meat mixture spreading gently over the squash, sprinkle with the remaining cheese.
8. Bake for 20 minutes at 375^o then remove from the oven, sprinkle with basil and cool for 5 minutes.
9. Slice into 6 pieces.