Spaghetti Squash Pizza Pie
Ingredients
Crust
- 2 spaghetti squash (Or sub 6 oz spaghetti noodles)
- 2 Tbsp butter or ghee
- 2 eggs - beaten
- 1/3 cup grated parmesan cheese
Cottage Cheese Layer
- 24 oz container of cottage cheese
- 1 egg - beaten
Meat Layer
- 1 lb ground turkey with Italian seasoning (Jennie-O)
- 1/2 cup yellow onion - chopped
- 1 green pepper - chopped
- 8oz can diced tomatoes
- 6 oz can tomato paste
- 1 Tbsp sugar (optional)
- 1 Tbsp oregano
- 1 tsp garlic salt
Toppings
- mozzarella cheese - shredded
- basil - chopped
Instructions
- Preheat the oven to 350 degrees and cook and shred the two spaghetti squash. Here is the method we love: - Cover a large rimmed baking sheet with tinfoil and spray with avocado oil, cooking spray (PAM), or coat with butter or ghee. - Slice the spaghetti squash into 1.5" rounds and scrape out the seeds with a spoon. (A grapefruit spoon works great for this!) - Place squash on rimmed baking sheet and use your hands to coat each ring with a little olive oil - both sides. Crack sea salt and pepper over the top of both sides. - Bake for 30-40 minutes, flipping rings once about 15 minutes in. - Allow them to cool for about 15 minutes and then peel the skin away and discard. Separate the strands into long spaghetti noodles using a fork.
- LAYER ONE: Combine the shredded spaghetti squash with the butter, two of the eggs, and grated parmesan cheese, and spread out evenly on the bottom of a coated 9x13" baking pan. (This is serve as the 'crust' of the lasagna or pizza pie.
- LAYER TWO: Mix the last remaining egg with the container of cottage cheese and spread over the 'crust' layer.
- LAYER THREE: Cook the Italian seasoned ground turkey with the onion, and green pepper until cooked through completely. Drain off extra grease. Add diced tomato, tomato paste, sugar (optional), and garlic salt and cook a few more minutes until heated through. Spread this layer on top of the cottage cheese.
- Bake in the oven at 350 degrees for 20 minutes. Take out, top with shredded mozzarella cheese and put back into the oven for about 5 more minutes until the cheese is melted and bubbly. Let cool for 15 minutes, top with chopped basil and serve!