Spaghetti Pie

Irma Becker lives in Princeton’s Sterling Pointe assisted living apartment complex. She was born near Copenhagen, Denmark, and is nearly 100 percent Danish. She moved with her family to Chicago, where she lived until age 35. Then she and her husband Gordon moved to Torrance, Calif. He passed away in 1978 and she moved to Elk River in 1997, where she lived for 14 years before moving to Princeton. She volunteered for 10 years at the Guardian Angels senior citizen facility in Elk River.

Becker, 94, lives independently in her apartment and says she loves the many activities at Sterling Pointe. As she was interviewed she talked about the accordion player who was to perform at Sterling Pointe that day. She also says the Sterling Pointe staff members are friendly and likes that they call her by name.

She and her husband were active golfers and bowlers and she was a hairdresser for 45 years. She still enjoys cooking, playing cards, and making greeting cards with a computer.



1 lb. 90% lean ground beef

1/2 cup finely chopped onion

1/4 cup chopped green pepper

1 cup undrained canned diced tomatoes

1 can (6 oz.) tomato paste

1 tsp. dried oregano

3/4 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. sugar

1/4 tsp. pepper

6 oz. cooked and drained spaghetti

1 T melted butter

2 lightly beaten egg whites

1/4 cup grated Parmesan cheese

1 cup (8 oz.) fat free cottage cheese

1/2 cup shredded part skim mozzarella cheese


In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper. Set aside.

In large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-inch, deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.

Bake uncovered at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand 5 minutes before cutting.

Makes 6 servings.

1 piece = 348 calories, 10 g fat (5 g saturated), 52 mg cholesterol, 690 mg sodium, 33 g carbohydrate, 4 g fiber, 29 g protein. Diabetic exchanges: 3 lean meat, 2 vegetables