INGREDIENTS
6 ounces uncooked spaghetti
1/2 cup egg substitute
1/2 cup grated parmesan cheese, divided
3 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped green onion
1/2 pound fresh mushrooms, sliced
4 garlic cloves, minced
2 tablespoons butter
2 cups spaghetti sauce
1/2 cup shredded part-skim mozzarella cheese
METHOD
Cook spaghetti according to package directions; drain. Add the egg substitute and
1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in.
deep-dish pie plate coated with cooking spray. In a mixing bowl, beat the cream
cheese, sour cream, green onion and remaining Parmesan cheese. Spread over spaghetti crust. In a nonstick skillet, saute mushrooms and garlic in butter until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting.
Makes 6 servings.
DIRECTIONS
Start with 6 oz. of spaghetti. Cook according to the package directions and drain. 
Now add 1/2 cup of egg substitute and 1/2 cup of parmesan cheese to the cooked spaghetti.
If you’re wondering what the little bits of green are in the pictures below, it’s green onion. The green onion was intended for the next layer. The cream cheese layer. I got a little distracted and I grabbed for the green onion rather than the parmesan that I’d pre-measured. Oops. I got most of them out. Ever tried to pick chopped green onions out of slimy, egg covered spaghetti? It’s a little tedious. At some point you just have to call it “good enough”. 
Press the spaghetti into the bottom and up the sides of a 9 in. pie plate.
Now on to the next layer. Mix together cream cheese, sour cream, parmesan, and NOW the green onions.
Spread over the spaghetti “crust”.
Saute 1/2 lb. of fresh, sliced mushrooms with 4 cloves of garlic until tender.
Arrange the mushrooms evenly over the pie.
Now top with spaghetti sauce. My last jar of sauce just happens to contain meat, but if you’re looking for a meatless dinner, This spaghetti pie is a great option!
Bake for 20 minutes at 350 degrees. Then pull out the pie and sprinkle with cheese. Bake for another 5 minutes until the cheese is melted.
Let the Spaghetti Pie stand and cool for 10-15 minutes before cutting…if you can stand it.
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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