Mexican Spaghetti Pie

Mexican Spaghetti Pie

8 ounces uncooked spaghetti
1 tablespoon canola oil
1 egg, beaten
8 ounces 90% lean or higher ground beef or uncooked ground turkey breast
½ cup chopped green sweet pepper
1 cup prepared salsa
1 cup frozen whole kernel corn
nonstick cooking spray
½ cup shredded reduced-fat cheddar cheese or Mexican blend cheese
Cherry tomatoes, cut up (optional)
Fresh cilantro (optional)
1. Preheat oven to 350 degrees F. Cook spaghetti according to package directions. Drain. Return spaghetti to warm saucepan. Add oil and toss to coat. Stir in egg; set aside.
2. Meanwhile, in a medium skillet, cook ground beef and green pepper until meat is brown and pepper is tender, stirring to break up meat as it cooks. Drain off fat. Stir in salsa and corn; heat through.
3. Coat a 9-inch deep dish pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up the sides of the prepared pie plate. Top with meat mixture.
4. Bake at 350 degrees F for 25 to 30 minutes or until heated through. Top with cheese. Let stand 5 to 10 minutes before serving. Cut into wedges. Serve with cherry tomatoes and cilantro, if desired.
Serves 4.

Per serving: Calories 419; Fat 13 g; Saturated Fat 4 g; Carbohydrates 56 g; Protein 26 g; Dietary Fiber 7 g; Sodium 573 mg.

*Recipe courtesy of Diabetic Gourmet Magazine.

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