6 oz spaghetti, cooked according to package directions and drained
1 Large egg white, beaten
1/3 c Parmesan cheese
2-1/2 tbsp margarine, melted, divided
1 c chopped onion
1 Clove garlic, minced
1 Package (10 oz) frozen mixed vegetables, thawed and well drained
2 tbsp flour
1 tsp poultry seasoning
1/8 tsp pepper
1-1/2 c skim milk
2 c COOKED TURKEY, cubed
In medium bowl combine spaghetti, egg white, cheese and 1 tablespoon margarine. In well greased 9-inch pie plate, press spaghetti mixture over bottom and up sides of pie plate.
Grease 10-X 12-inch piece aluminum foil. Press foil, greased side down, next to pasta shell. Bake in a preheated 350 degree F oven for 25 to 30 minutes or until pie shell is set and slightly browned on edges.
In medium-size saucepan, over medium-high heat, sauté onion and garlic in remaining margarine 2 to 3 minutes or until onion is translucent. Fold in vegetables and cook for 1 minute. Sprinkle flour, poultry seasoning and pepper over mixture, stirring to combine. Remove pan from heat.
Slowly pour milk over vegetable mixture, stirring constantly. Return saucepan to medium heat; cook and stir until mixture is thickened.
Add turkey, reduce heat to medium-low and simmer 5 minutes or until heated throughout. Pour mixture into cooked pasta shell.
To serve, cut spaghetti pie into six wedges.
325 Total Calories
9 g Total Fat
24 % Daily Total Fat
41 g Cholesterol
238 mg Sodium
35 g Total Carbohydrates
24 g Protein