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.
Ingredients
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
Instructions
- 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.
Notes
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.
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