For the spaghetti crust, use 2 forks, a rubber spaula, or a wooden spoon to firmly press the spaghetti mixture evenly onto the bottom and up the sides of the pie plate. Build the edges high enough to hold all the filling.
Found in Better Homes and Gardens New Dieter's Cookbook. Haven't tried this one, but all that I have made from this cookbook is a real pleaseer. Plenty of flavor without all the cholesterol, fat, and all the bad stuff. Prep time includes marinade time