Spaghetti Squash Pie

I posted this in the past but I made it last night with my new dairy free alterations so I thought I would post it again and put in the new points plus values! This dish is one of my favorites and honestly whenever I have people try it they love it! Using spaghetti squash is a trick of mine to avoid eating carbs in pasta but still giving into my Italian self's cravings!

You start with a spaghetti squash and I microwave it for 5 minutes whole. Then I slice it in half. In essence of time saving I microwaved half face down for 10 minutes. Usually I bake them on the weekends for about 45 minutes face down. But the microwave does same thing in a shorter amount of time.While that is going on I am cooking the ground turkey on the stove top in a frying pan with pam spray. I saute it with some garlic, onion and Italian spices until it is no longer pink.

And I work on a simple sauce of salt free crushed tomatoes and salt free tomatoe sauce.

When the squash is cooked you scoop out the seeds and toss them. Then scoop out the squash and mash it into a pie plate:

Once the turkey is cooked you combine it with your sauce and some parmesean cheese (in my case my veggie shred)

I blend it all together and then its ready to pour into the pie plate:

I topped it with the rice shreds and its ready to bake! I bake it at 350 for about 30-40 minutes until it looks ready to eat:

It makes a nice dish you can bring anywhere! Or if you are like me you cut it into 4 wedges and enjoy for lunch throughout the week :

This has to be one of my top 5 favorite dishes!

Ingredients:
1 package of extra lean 99% fat free ground turkey breast (15-20 ounces)
1/2 cup chopped onion
1 can of salt free stewed tomatoes
1 can of salt free simple tomato sauce
3 tablespoons of veggie shred parmesean topping
1/3 cup of rice shreds mozarella flavor
1/2 medium spaghetti squash
garlic powder
italian seasoning blend

Yields 4 servings and is only 5 points plus per serving!