Super-Duper Spaghetti Pie Part Deux

By asally04

PER SERVING (1/4th of pie): 140 calories, 3g fat, 499mg sodium, 16g carbs, 5g fiber, 6g sugars, 13g protein -- PointsPlus® value 3*

Our original spaghetti pie ROCKS, and now we've kicked it up a notch! Weeeeeee!

Ingredients

• 1 package House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute (USE SPAGHETTI SQUASH)
• One 14.5-oz. can crushed tomatoes
• 1/2 cup canned pure pumpkin
• 1 tsp. reduced-fat Parmesan-style grated topping
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• Dash each salt and black pepper, or more to taste
• 1 cup frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms), thawed and patted dry
• 1/2 cup thinly sliced bell pepper (any color)
• 1/2 cup thinly sliced onion
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1/3 cup shredded part-skim mozzarella cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees.

Use a strainer to drain and rinse shirataki noodles well. Pat dry. In a large microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit and set aside.

In a separate bowl, combine tomatoes, pumpkin, Parm-style topping, garlic powder, Italian seasoning, salt, and black pepper; mix well. If you like, season to taste with additional salt and pepper. Stir in soy crumbles. Transfer about 3/4 of the tomato mixture to the bowl with the noodles; set the rest aside.

Add veggies and egg substitute to the bowl with the noodles; mix well. Transfer contents of the bowl to a large pie pan sprayed with nonstick spray.

Bake for approximately 25 minutes, until firm.

Remove pie from the oven and evenly spread with remaining tomato mixture. Sprinkle evenly with cheese.

Return pie to the oven and bake until tomato mixture is hot and cheese has melted, about 3 minutes.

Allow to cool for a few minutes and then slice into quarters. Enjoy!