Butternut "spaghetti" pie
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
This veggie-packed main dish swaps in strands of spiralized butternut squash for the usual pasta in a spaghetti pie. We love the convenience of using packaged butternut noodles, which you’ll find with other pre-prepped vegetables in the produce section. We do not advise using frozen butternut noodles, as they tend to break apart easily. If you have a spiralizer, you can make your own; purchase a large, 2-pound squash to ensure you’ll have enough. With marinara sauce, turkey pepperoni, and Parmesan and mozzarella cheeses, this family dinner delivers pizzeria comfort in a healthier format.
Ingredients
Olive oil
1 Tbsp
Garlic
3 clove(s), minced
Baby spinach
1 pound(s)
Cooking spray
5 spray(s)
Fresh butternut spirals
21⅜ oz, about 8 cups
Table salt
½ tsp
Store-bought marinara sauce
1 cup(s)
Egg
3 large egg(s)
Grated Parmesan cheese
2 oz, about 1/2 cup
Part skim mozzarella cheese
4 oz, shredded (about 1 cup)
Turkey pepperoni
2 oz
Instructions
1
Preheat oven to 350°F. Heat oil over medium-high heat in a very large skillet or a Dutch oven. Add garlic to pan; cook 30 seconds. Gradually add spinach to pan, tossing with tongs to wilt each batch before adding more. Cook until all of spinach is wilted, about 3 minutes total. Spoon spinach onto a baking sheet lined with several layers of paper towels.
2
Coat pan with cooking spray. Add butternut noodles and salt; cover and cook until butternut is crisp-tender, 4-5 minutes. Remove from heat.
3
Wrap spinach in the paper towels and squeeze firmly to extract excess liquid. Add spinach to butternut; toss gently to combine.
4
Whisk together marinara, eggs, and Parmesan in a medium bowl. Pour over butternut mixture; toss very gently to combine (so you don’t break butternut noodles).
5
Wrap a 9-inch springform pan with foil (in case of leaks). Coat pan with cooking spray. Spoon butternut mixture into pan. Top with about two-thirds of mozzarella and arrange pepperoni over top. Sprinkle with remaining mozzarella.
6
Bake at 350°F for 30 minutes. Broil briefly to brown top, if desired. Let stand 5 minutes, then cut into 6 wedges.
7
Serving size: 1 wedge
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