This is a slightly modified version of the classic Weight Watchers recipe that using the spaghetti as the crust! It's yummy and great with a side salad. Enjoy!

Ingredients

8 serv.

Spaghetti Crust
ounces spaghetti, cooked and drained (do not rinse)↗6
cup fat free egg substitute1⁄4
tablespoon butter (yes butter!)↗1
tablespoon reduced fat parmesan cheese, grated↗1
teaspoon dried parsley flakes or 1 tablespoon fresh parsley, chopped↗1
Pie Filling
lb extra lean ground beef↗1
teaspoons olive oil↗2
cup bell pepper, diced (use your favourite kind)↗1
cup scallion, chopped (green onions are fine)↗1⁄2
cup tomato sauce↗1⁄2
teaspoon dried basil↗1⁄2
teaspoon fennel seed, crushed1⁄2
teaspoon salt↗1⁄4
teaspoon black pepper, freshly ground↗1⁄4
ounces reduced-fat mozzarella cheese, grated↗2 1⁄2

Step-by-step instructions

1
In large bowl, toss together spaghetti, egg substitute, 2 teaspoon olive oil, Parmesan cheese and parsley; set aside.
2
In large nonstick frying pan, heat last 2 teaspoons of oil; add beef and saute for 2 minutes, breaking up chunks. Add bell pepper and scallions. Cook, stirring, 4-5 minutes, until vegetables are tender and beef is no longer pink. Stir in remaining ingredients except mozzarella cheese; simmer 5-6 minutes, until sauce thickens. Remove from heat and stir in 1 ounce of the mozzarella.
3
Preheat oven to 350°F Spray a 10" pie plate with nonstick spray; spread spaghetti mixture on plate, lining bottom and pressing up sides to form the crust. Cover with foil and bake 30 minutes. Uncover, sprinkle with remaining mozzarella cheese; bake 15 minutes longer. Let stand 10 minutes before serving.

Source: food.com

Original recipe ↗

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