Savory Spaghetti Squash Pie (Printable Version)
Golden spaghetti squash layered with cheese and savory meat sauce, baked for a comforting main course.
# What You'll Need:
→ Crust
01 -
Olive oil spray, for greasing
02 -
2 cups (300 g) cooked spaghetti squash, well drained
03 -
60 g freshly grated Parmesan cheese
04 -
1 large egg
→ Cheese Filling
05 -
250 g ricotta cheese (whole milk or part-skim)
06 -
60 g freshly grated Parmesan cheese
07 -
1 large egg
08 -
1 teaspoon Italian seasoning
09 -
1/4 teaspoon fine salt
10 -
1/8 teaspoon freshly ground black pepper
→ Meat Sauce
11 -
2 teaspoons olive oil
12 -
1 medium onion, finely chopped
13 -
2 garlic cloves, minced
14 -
1 red bell pepper, diced
15 -
1 yellow bell pepper, diced (or 2 red)
16 -
450 g lean ground beef or ground turkey
17 -
375 ml all-natural marinara sauce or chunky tomato sauce
→ Topping
18 -
60 g freshly grated Parmesan cheese
19 -
60 g shredded mozzarella or cheddar cheese (regular or reduced-fat)
# Steps to Follow:
01 -
Preheat oven to 175°C. Lightly coat a 23-cm pie plate or quiche dish with olive oil spray.
02 -
In a medium bowl, combine well-drained cooked spaghetti squash, 60 g Parmesan, and 1 egg. Spoon mixture into prepared pie plate, pressing firmly and evenly onto bottom and 2.5 cm up sides. Bake for 10–15 minutes until set and lightly browned. Cool slightly.
03 -
In a small bowl, blend ricotta, 60 g Parmesan, 1 egg, Italian seasoning, salt, and pepper until smooth. Reserve.
04 -
Heat olive oil in a large pan over medium heat. Sauté onion, garlic, bell peppers, and ground meat for approximately 7 minutes, until onion softens and meat is cooked through with no pink. Drain excess fat, return mixture to pan, then stir in marinara sauce.
05 -
Spread cheese filling evenly over baked squash crust. Top with meat sauce, then sprinkle with remaining Parmesan and mozzarella (or cheddar). Bake uncovered for 35 minutes, or until hot and cheeses are melted.
06 -
Allow pie to rest briefly before slicing. Serve hot.
# Additional Notes:
01 -
The squash crust can be prepared and refrigerated up to one day ahead; blot away any moisture before filling. For best results, assemble just prior to baking to avoid excess liquid.
02 -
Leftovers keep covered in the refrigerator for up to 2 days. Reheat at 160°C for 10 minutes. Freeze baked portions for up to 4 months.