Is this a win for Humanity or a slap in the face to Nature?

[NightWatcher]

Ladies and Pants-less guys,

I present

Spaghetti Pizza 🍝🍕

6 votes, 0 passes | Time left: Unlimited
	Gimmie that Pasta Pie
	2 (33%)
	This is an abomination to all things good.
	4 (67%)
	Other:?
	0 (0%)
	0 DU members did not wish to select any of the options provided.
Show usernames Disclaimer: This is an Internet poll

[tblue37]

1. Too much like the burger with Krispy Kreme donuts substituted for the buns. nt

[NightWatcher]

2. Burgers and doughnuts come from different food families.

Pizza-ghetti is a merger of two closely related Italian siblings.

[tblue37]

3. My siblings and I are closely related Italian siblings, but we don't go together all that well. nt

[NightWatcher]

5. True, my brother and I get along like doughnuts and burgers.

[oldcynic]

4. makes sense

Love day or two old, cold spaghetti & sauce on buttered bread

[NightWatcher]

6. I thought I was the only person who ate cold spaghetti sandwiches

I like starches with my starch.

[oldcynic]

10. interesting...

did you like cold pork chops, back when pigs were still pigs and chops were so thin the fat got yummy crispy and stayed that way in the fridge? Are you a southerner?

[NightWatcher]

15. Born and raised in Savannah

I also like mustard based potato salad sandwiches with sweet barbecue sauce on it. Oooo, that sounds like another poll, what type of BBQ and sauce do you prefer.

[oldcynic]

17. mustard and vinegar bbq

Capital of the Confederacy, honey child. You're getting close to those crazy westerners with your sweet bbq. How about bacon sandwiches with jam? Still make mustard based cole slaw. Hate the sweet stuff. Ever eat scrapple?


We need more silly these days.

[NightWatcher]

19. I was raised on Bessinger's racist BBQ sauce

I know it's no PC but I didn't know it at the time. Now I'm not a fan of the mustard sauce and it has nothing to do with Maurice. I got into trying to mix my own molasses based sauces even though I use very little of it. I get the flavor from the smoke.

Scrapple is a big No. I only saw it for the first time in my life a few years ago.

Every Sunday until my grandmother hit 85 years old, we had fried chicken with the fixins.

[oldcynic]

21. Georgia is a foreign country

Bessinger's? Never heard of it. Spent most of my life in the west and the last few years looking for the recipe that most resembled Bill's BBQ in Virginia. Bill's was drive-in that my grandmother, mother, and me hung out as teenagers. Do you consider it sacrilege to eat bbq without cole slaw? At my house, it was roast chicken every sunday. A chicken in every pot. Who said that?
You feel the same way about scrapple as I do about chitlins. Course I haven't had scrapple in seventy years.
Come to think of it, wasn't Georgia the state we skirted around when driving up and down the east coast? Something about speed traps?

[3catwoman3]

22. I love scrapple.

As long as I don't think about what's in it.

The crispier the better - so crsip you have to scrape it off the bottome of the pan.

I ate haggis while in Scotland. Liked that, too.

[oldcynic]

23. what's in it? It's NOT haggis!

Scrapple is just cornmeal, blackstrap, and fatback. Haggis is guts!!! You're right about crispy. Must be fried in a hot iron skillet over the wood stove and your mother has to tell you it's a treat.

[rock]

7. Humanity ain't all it's cracked up to be!

[Phentex]

8. I would try it...

I mean, I wouldn't go out of my way to try it but the first one doesn't look too bad.

[Angry Dragon]

9. The meat balls look good

[JustABozoOnThisBus]

11. Looks better than a Hawaiian pizza

pineapple and ham

pineapple and spam

no way, gimme that spaghetti and meatball pizza!

[True Dough]

13. NO WAY!!

Extra pineapple! Never enough pineapple!

[NightWatcher]

16. My friend opened a pizza joint and I used to make Breakfast pizzas

Bacon crumbles, scrambled egg, sausage crumbles all covered with white sausage gravy then baked.

[Solly Mack]

12. Common in Europe.

As is tuna on pizza. As well as all kinds of toppings you would not expect.

[surrealAmerican]

14. You don't even need a crust.

With the addition of some eggs, you can bake that spaghetti into a sort of frittata - topped with cheese, sauce, and whatever else you might put on a pizza.

Now I'm hungry.

[csziggy]

18. That's what I was thinking - forget the crust, just put the spaghetti as the base

And go from there.

In fact, it's already been done:

Spaghetti Pie Recipe
A classic Italian combination is remade into a creamy, family-pleasing casserole in this quick and easy dish. "This recipe was given to me several years ago," notes Ellen Thompson from Springfield, Ohio. "My family never grows tired of it."


TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6 servings

Ingredients
6 ounces uncooked spaghetti
1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup undrained canned diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon sugar
2 large egg whites, lightly beaten
1 tablespoon butter, melted
1/4 cup grated Parmesan cheese
1 cup (8 ounces) fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions
Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.
In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar.
In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a 9-in. deep-dish pie plate coated with cooking spray, forming a crust. Spread cottage cheese onto bottom; top with beef mixture.
Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until heated through. Let stand 5 minutes before serving. Yield: 6 servings.

Nutritional Facts
1 piece: 348 calories, 10g fat (5g saturated fat), 52mg cholesterol, 690mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Originally published as Spaghetti Pie in Light & Tasty February/March 2006, p31
http://www.tasteofhome.com/recipes/spaghetti-pie

[irisblue]

24. As a pantless woman , this evening, 👆👆👆👆👆on spaghetti pie. NT

[rurallib]

20. FSM has touched us with his noodly appendages

and graced us with another heavenly taste treat to honor (him/her/it) with!

[hay rick]

25. Please pass the ketchup. nt

[2naSalit]

26. Probably not any worse than..

the Ross Park Drive-in's "Mess" which turns out to be spaghetti and meatballs on top of a splat of fresh, unsalted refried beans. Not bad and you don't want to look at it after you start eating it but it was pretty good when I had it. I think this is too much starch, I'll take the pasta over the bread.

[Tanuki]

27. You think that's bad? Allow me to present....

Threaded spaghetti hotdogs!

http://bellyfull.net/2011/10/27/threaded-spaghetti-hot-dog-bites/

[TexasBushwhacker]

28. I wish I hadn't clicked

I gave up grains about 6 weeks ago. Generally it hasn't been a problem, but man that spaghetti looks good.

And yes, I will continue going grain free. The arthritis in my knees had gotten so bad that I was really disabled. Ibuprofen or Naproxen (Aleve) barely took the edge off the pain. So I decided to give up all grains, not just wheat. It was supposed to cut down on inflammation.

About 10 days ago, I woke up and had NO PAIN. Not just less; NONE. My knees are still stiff and I still need some physical therapy, but now I'm not taking any pain meds other than the occassional aspirin. I'm less depressed too.