Savory Spaghetti Squash Pie
t’s no secret that I adore spaghetti squash and love incorporating this versatile (and satisfying!) gluten-free pasta alternative into as many dishes as I can. So I thought, why not try using it as a “crust” for a main course pie but wasn’t sure if it would stand up to a hearty filling. Sure enough it worked…and here’s my delicious gluten-free result.
Author: Linda Shapiro, © Meal Planning Maven
Crust
- Olive oil spray
- 2 cups cooked spaghetti squash well drained
- 1/4 cup grated Parmesan cheese freshly grated if possible
- 1 egg
Cheese Filling
- 1 cup ricotta cheese whole milk or part-skim
- 1/4 cup grated Parmesan cheese freshly grated if possible
- 1 egg
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper to taste
Meat Sauce
- 2 teaspoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped (or 2 red)
- 1 pound lean ground beef or ground turkey
- 1 1/2 cups all-natural marinara sauce or Easy Chunky Tomato Sauce
Topping
- 1/2 cup grated Parmesan cheese freshly grated if possible
- 1/2 cup shredded mozzarella or cheddar cheese regular or reduced-fat
Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate or quiche dish with olive oil spray.
Crust: in a medium bowl, combine spaghetti squash, Parmesan cheese and egg. Spoon mixture into pie plate; press evenly onto bottom and about 1-inch up sides of pan. Bake for 10 to 15 minutes or until crust looks “set” and is lightly browned. Allow to cool.
Cheese Filling: in a small bowl, combine all ingredients. Set aside.
Meat Sauce: In a large pan, heat olive oil over medium setting. Sauté onions, garlic, peppers and ground beef or turkey for about 7 minutes or until onion is softened and meat is cooked through (with no pink remaining). Drain well. Return meat mixture to pan. Stir in sauce.
Assembly and Baking: Spoon filling into baked crust. Top with meat sauce. Sprinkle with cheeses. Bake uncovered for about 35 minutes or until hot and cheeses are melted.
Make Ahead and Storage Tips: Crust may be made up to one day ahead. Cover and refrigerate. Before assembling pie, blot off any moisture with a paper towel. Pie is best assembled just prior to baking to avoid cheese and sauce mixtures from becoming watery. Cover and refrigerate leftover baked pie for up to 2 days. Reheat, covered at 325 degrees for about 10 minutes or until heated through. Baked pie may be frozen for up to 4 months.
This is a really fun family-friendly dish which lends itself to lots of yummy variations! Be creative with your fillings, changing up the cheeses, veggies and spices according to everyone’s preferences.