Nick’s Love Pie

1 pie shell – 8 inch
1 large cookie sheet
1 large saucepan
1/8 tsp ground red pepper
1/8 tsp sea salt
1 cup red chili peppers
2 cups skim milk
½ cup chopped onion
3 cloves garlic – minced
1 cup Gruyère cheese – grated
2 cups spinach – chopped
1 cup spaghetti squash – cooked and chopped
1 cup Prosciutto – chopped
2 cups grated Gruyère cheese
1 or 2 bottles dry white wine

Place a pie shell in the middle of a large cookie sheet. Preheat your oven to 350 degrees F. Sit the cookie sheet to the side. In a large saucepan over “Low” heat, combine the red pepper, sea salt, red chili peppers and skim milk. Stir the mixture thoroughly until it begins to boil. Turn off the heat. Blend chopped onion, garlic, Gruyère cheese and spinach into the mixture. Stir the mixture until the cheese dissolves. Slowly add the spaghetti squash and Prosciutto to the mixture. Stir the mixture twice and then pour the mixture into the pie shell. If you have any leftover mixture, freeze it for up to 6 months. Place the pie into your oven and bake it for 45 minutes. Remove the pie from the oven after it is done and top the pie with 2 cups of grated Gruyère cheese. Enjoy this fab meal with dry white wine!


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