Spaghetti Squash Pie

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 This recipe is a good oneSpaghetti squash Pie

 

1-3 lb. spaghetti squash, cut in 1/2 and remove seeds

1 oz. grated Parmesan cheese

1 egg beaten

3/4 c. ricotta cheese or drained firm tofu crumbled

1/2 package Crumbles thawed

1/2 lb. chopped onions

1/2 chopped green pepper

1 tsp. basil

1 tsp. oregano

1 1/2 c. canned tomatoes, crushed

2 oz. Mozzarella cheese, grated

 

Cook squash cut in 1/2 in boiling water 30 minutes; allow to cool or microwave

on high 20-30 minutes after piercing several times. Heat Crumbles in a skillet

with a little olive oil and add onions, peppers, and spices cook about 5

minutes. Add tomatoes and heat through.

When squash is cool, Remove squash with fork, separating the strands like

spaghetti. Drain and blot with paper towels until dry as possible. Stir in egg

and Parmesan cheese and pour in a 10-inch round quiche dish, sprayed with

buttered flavored non-stick spray.

 

Shape into a crust. Bake 20 minutes at 350 degrees uncovered. Pat off excess

moisture before baking. Spread ricotta cheese over baked crust. Evenly spread

Crumble-tomato mixture over ricotta cheese. Bake another 20 minutes at 350

degrees. Sprinkle with Mozzarella cheese, return to oven 5 minutes. Slice and

serve