These individual, spaghetti crust pies, brimming with chunks of salmon or tuna and lots of crisp vegetables, are sure to be winners!

Serves 4

Ingredients

• 4 ounces of spaghetti
• 1 beaten egg
• 1/3 cup grated parmesan cheese
• 3 tablespoons margarine or butter
• 1 cup broccoli flowerets
• 1 medium carrot, thinly sliced ( ½ cup)
• 1 small onion, cut into thin wedges
• ½ teaspoon dried oregano or  savory, crushed
• 1 clove garlic, minced
• Dash salt
• 1- 12 ½ ounce can skinless, boneless salmon drained and flaked or one 9 ¼ ounce can tuna( in water) drained and broken into chunks
• 2 beaten eggs
• ½ cup half and half, light cream, or milk

For the spaghetti crusts, cook the pasta according to the package directions; drain. Immediately toss together pasta, 1 beaten egg, parmesan cheese, and 1 tablespoon of the margarine or butter. Divide the pasta mixture evenly among 4 greased individual au gratin dishes. Press the pasta mixture to the sides and bottom of dishes to form crusts. Set aside.

In a large skillet cook the broccoli, carrot, onion, oregano, or savory garlic, and salt in the remaining margarine or butter until the vegetables are crisp- tender. Gently stir the salmon or tuna into the vegetable mixture.

Divide the salmon mixture evenly between the four spaghetti crusts. Combine the 2 beaten eggs and half and half, light cream, or milk. Pour evenly over the salmon mixture. Cover with foil. Bake in a 350 degree oven for 15 minutes. Remove the foil; bake for 5 to 10 minutes more or until set. Let stand for 5 minutes before serving.

Nutritional info: 472 calories, 33 g protein, 30 g carbohydrates, 24 g fat (8 g saturated) 212 mg cholesterol, 803 mg sodium, 594 mg potassium.