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 on Oprah.com they have poste that it is From : Fresh from the Vegan Slow Cooker (Harvard Common Press) by Robin Robertson.
Saw and knew I wanted to put away to try later...what better place to do so than here. If you give it a tr let me know the results and if you recommend and tweaks.