I just love spaghetti crusts. For this dish, I used a whole-grain spaghetti, which I believe added a lot of wholesomeness to it. It was kinda fun to eat spaghetti with southwest flavors; so different from the familiar Italian ones. I hope this photo conveys the “crust” formed by the spaghetti.
Sante Fe spaghetti pie (from the Family Health Cookbook, with nondairy adaptations by me)
vegetable oil spray
3 cups cooked spaghetti (1/2 pound uncooked)
2 egg whites
1/2 cup almond milk
2 tablespoons grated soy parmesan
2 teaspoons olive oil
1 pound ground turkey
1 large onion, chopped
1 large bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 small fresh jalapeno pepper, minced
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 16-ounce can tomato sauce
1 16-ounce can red kidney beans, drained and rinsed
2 cups grated soy Jack or cheddar cheese
Lightly coat a 9 x 12″ baking dish with vegetable oil spray. Cook raw spaghetti in a large pot of boiling salted water until al dente, about 8 minutes. In a large mixing bowl, whisk the egg white with the almond milk until frothy, then stir in the hot pasta and soy parmesan cheese. Spread the pasta over the bottom and halfway up the sides of the baking dish.
In a large nonstick skillet, heat the oil and cook the turkey, onion, and green pepper, stirring often over medium heat, until the turkey is white and the vegetables are softened, about 7 minutes. Add the garlic, jalapeno pepper, and chili powder, and cook for 1 minute. Stir in the cumin, oregano, cayenne, tomato sauce, and beans. Spread the mixture over the pasta crust. Sprinkle the soy Jack cheese evenly over the filling. Cover with aluminum foil and bake in a preheated 375 degree F. oven for 20 minutes. Uncover and bake until the cheese is melted and golden brown, and the casserole is bubbly, about 20 minutes more. Let stand for 10 minutes before cutting into squares to serve. Makes 8 servings.