Cheesy Spaghetti Squash Tart

SERVES: 6

COOK TIME: 1 Hr 5 Min

This Cheesy Spaghetti Squash Tart is a low-carb lover's dream. There's no pasta here, just healthy Spaghetti squash! Plus, because it's a pie, it's perfectly portable for your next get together!

What You'll Need

1 spaghetti squash (about 2 pounds)
2 tablespoons vegetable oil
2 eggs
1/3 cup freshly grated Parmesan cheese
1 cup fat-free ricotta cheese
1 garlic clove, minced
2 teaspoons Italian seasoning
1/4 teaspoon salt
1 cup light spaghetti sauce
1/2 cup (2 ounces) shredded fat-free mozzarella cheese
2 tablespoons freshly grated Parmesan cheese

What to Do

Place whole squash in soup pot; add 1 inch water. Bring to a boil over medium-high heat, cover, and cook for 25 to 30 minutes, or until tender when pierced with a fork. Remove the squash to a cutting board and allow to cool for 15 to 20 minutes.
Preheat the oven to 325 degrees F. Coat a 9-inch deep-dish pie plate with nonstick cooking spray.
In a large bowl, combine the oil, eggs, and 1/3 cup Parmesan cheese; mix well and set aside.
Cut the slightly cooled squash in half lengthwise. Scoop out the seeds and discard. Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Stir the squash into the egg mixture, then pour into the pie plate and form into a crust.
In a small bowl, combine the ricotta cheese, garlic, Italian seasoning, and salt; mix well. Spread evenly over the crust then top with the spaghetti sauce.
Bake, uncovered, for 25 minutes, then remove from the oven and top with the shredded mozzarella cheese. Bake for 5 more minutes, or until the cheese melts. Remove from the oven and sprinkle with the remaining Parmesan cheese. Let cool for 10 minutes before cutting into wedges and serving.