Savory Spaghetti Squash Pie

Savory Spaghetti Squash Pie has become one of my favorite comforting main dishes when I want something hearty but naturally gluten free. Using spaghetti squash as a crust makes for a creatively healthy twist on savory pie and it holds up beautifully to creamy cheese filling and a loaded meat sauce. What started as an idea to stretch spaghetti squash into dinner turned into a crowd-pleaser I now rely on for family gatherings.

I tested this dish during a week when we were craving comfort food but wanted something a little different. Now it always disappears fast at my table especially when I let my kids pick which veggies and cheeses to include.

Ingredients

• Olive oil spray: keeps the pie from sticking and helps crisp the crust look for spray made with extra virgin olive oil for best flavor
• Cooked spaghetti squash: serves as a gluten free crust wring out excess moisture so the base is sturdy look for bright yellow squash that feels heavy for its size
• Grated Parmesan cheese: adds savory flavor to both the crust and filling grate it fresh for the nuttiest bite
• Egg: helps bind the crust and filling use farm fresh eggs if available
• Ricotta cheese: creates a creamy middle select whole milk for richness or part skim for a lighter version
• Italian seasoning: brings classic herby notes seek out blends with oregano and basil at the top of the list
• Salt and freshly ground pepper: enhance the other flavors use fine sea salt and freshly cracked peppercorns for best results
• Olive oil: for the meat sauce choose extra virgin for its robust taste
• Chopped onion, garlic and bell peppers: build your flavor base use firm vegetables with no soft spots
• Lean ground beef or turkey: makes the dish hearty use grass fed beef or lean ground turkey for a lighter result
• Marinara sauce: brings moisture and brightness look for all natural options without added sugar or make your own for more control
• Mozzarella or cheddar: gives a delicious bubbly topping shred your own cheese for best melt

Step-by-Step Instructions

Prep the Pie Dish:

Lightly spray a 9 inch pie or quiche dish with olive oil to keep sticking at bay and help the crust develop a golden edge

Mix and Bake the Squash Crust:

In a medium bowl stir together cooked and well drained spaghetti squash grated Parmesan and egg Mix until evenly combined and press the mixture firmly into the bottom and one inch up the sides of the prepared dish Use the back of a large spoon or clean hands Shape it well for crispness Bake at 350 degrees F for ten to fifteen minutes until the crust feels set the color will deepen slightly Cool completely before filling This helps keep the crust structured

Create the Cheese Filling:

In a small bowl combine ricotta Parmesan egg Italian seasoning salt and pepper Stir until smooth and creamy Set aside This layer gives the pie its creamy classic bite

Cook the Meat Sauce:

Heat olive oil in a large pan over medium heat Add chopped onion garlic and both bell peppers Cook stirring often for five to seven minutes until onion is soft and fragrant Add your ground beef or turkey Break the meat apart and cook until browned and no longer pink Drain off any excess fat Return to heat and stir in marinara sauce mixing thoroughly Let it simmer a minute or two to bring flavors together

Assemble the Pie:

Spoon the creamy cheese filling into the cooled squash crust and spread evenly Top with the hot meat sauce layering it right to the edges Sprinkle with grated Parmesan and mozzarella or cheddar cheese making sure every bite gets some cheese

Bake and Finish:

Return to the oven uncovered for thirty five minutes until bubbling and golden on top If the cheese starts browning too quickly lay a piece of foil over it Finish with a five minute rest before slicing so the pie holds together

Pin

My favorite part is the crust I love watching it crisp up in the oven and no one ever guesses it is squash The first time my family tried it they were shocked There is no pasta yet all the nostalgic flavors of baked Italian pie

Storage Tips

Cool leftovers and refrigerate covered for up to two days The crust stays best if you blot any extra moisture before reheating Reheat slices covered in a low oven about three hundred twenty five degrees for ten minutes so the cheese melts evenly but does not dry out For best texture avoid microwaving as the filling can get watery

Ingredient Substitutions

Swap ground beef for ground turkey or plant based crumbles for a vegetarian option Try other cheeses such as fontina Asiago or provolone in place of mozzarella Add chopped spinach mushrooms or zucchini to the meat layer for extra vegetables

Serving Suggestions

Pair with a crisp green salad and vinaigrette to balance the rich flavors Add a slice of crusty bread if gluten is not a concern My family loves dipping into the sauce Serve leftovers with a fried egg on top for a protein packed brunch

Cultural Context

Spaghetti squash was once considered a novelty ingredient but it is now loved for providing gluten free pasta like strands This pie is very American in spirit but nods to Italian flavors It reminds me of potlucks and Sunday family suppers where everyone can customize their serving

Recipe Questions & Answers

→ How do I prevent the squash crust from getting soggy?

Be sure to drain the cooked spaghetti squash thoroughly and pat it dry before mixing with cheese and egg. Baking the crust before adding fillings also helps set the texture.

→ Can I substitute other vegetables in the filling?

Yes, feel free to swap or add sautéed mushrooms, spinach, or zucchini to the meat sauce or cheese layer for extra flavor and color.

→ What’s the best way to store leftovers?

Store covered leftovers in the refrigerator for up to two days. Reheat in a 325°F oven, covered, until warmed through to maintain texture.

→ Is this dish suitable for freezing?

Yes, the baked pie freezes well for up to four months. Cool completely, wrap tightly, and freeze. Thaw and reheat before serving.

→ Can I prepare the crust ahead of time?

Absolutely. The crust can be baked a day ahead and refrigerated. Blot any moisture before adding fillings to keep it crisp.