Minnie’s Skinny Spaghetti Pie Recipe

Making spaghetti pie just a bit more healthy and lower in calories!
Servings 8
Calories 175 kcal
Author Minnie


  • 1 medium spaghetti squash
  • 1 20 ounce package of Butterball Extra Lean Ground Turkey
  • 2 Frozen seasoning blend muffins
  • 1 can diced tomatoes undrained (14.5 ounces)
  • 1 Small can of tomato paste 6 ounces
  • 1 teaspoon Mrs. Dash Italian Seasoning
  • 1 teaspoon Minced Garlic
  • salt and pepper to taste
  • 1 Tablespoon of butter or margarine melted
  • ½ cup EggBeaters lightly beaten
  • ¼ cup grated Fat Free Parmesan Cheese
  • 1 cup 8 ounces Fat Free Cottage Cheese
  • ½ Cup Shredded Fat Free Mozzarella Cheese


  1. Cut Spaghetti Squash in half longways, microwave cut sides down for 7-8 minutes until tender.
  2. Allow to cool, and then shred with 2 forks.
  3. Brown and drain the ground turkey, then add back into pan.
  4. Add to browned and drained meat: seasoning blend muffins, diced tomatoes, tomato paste, Italian seasoning, garlic, salt and pepper.
  5. Allow to simmer while completing the next step.
  6. In a large bowl, combine the spaghetti squash strands, butter, EggBeaters, and Parmesan cheese.
  7. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray.
  8. Top with cottage cheese and then with beef mixture.
  9. Bake, uncovered, at 350° for 20 minutes.
  10. Sprinkle mozzarella cheese over top. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting.