Spaghetti Squash Pie
Try this Spaghetti Squash Pie recipe.
Try this Spaghetti Squash Pie recipe.
- 1 t olive oil
- 2 large eggs
- 1 medium zucchini
- one 31/2 to 41/2 lb. spaghetti squash
- 1/2 medium yellow onion chopped small
- 11/2 oz. block of parmesan cheese
- 1/2 lb. fontina or mozzarella cheese
- 3 c very chunky marinara sauce (i use my mushroom mari see link above)
- 1 c ricotta cheese (half of a 15 oz. pkg.)
- 1 t kosher salt
- 1/2 t ground black pepper
- Carbohydrate 3.77775 g
- Cholesterol 211.5 mg
- Fat 8.45195 g
- Fiber 0.857750020623207 g
- Protein 7.08915 g
- Saturated Fat 2.041525 g
- Serving Size 1 1 serving (178g)
- Sodium 114.4755 mg
- Sugar 2.91999997937679 g
- Trans Fat 0.956115 g
- Calories 117 calories
Step-by-step
- Preheat oven to 375 degrees.
- Cut squash crosswise into four equally thick rounds and place on a baking sheet.
- Sprinkle with salt (no oil) and bake for an hour, flipping over halfway through.
- While the squash cooks:
- In a skillet, heat a teaspoon of olive oil over medium heat until shimmering. Add onions and cook for 7 to 10 minutes, until browned. Set aside in a dish to cool.
- Slice zucchini thinly, with slices just under ⅛". Lay on a clean kitchen towel or two layers of paper towels to absorb excess moisture.
- Finely grate the parmesan.
- Shred the fontina or mozzarella.
- Optional: let the sauce drain in a fine mesh strainer, stirring a few times, to remove excess water. This will create a firmer pie, even hot out of the oven.
- Cool squash rounds on a cutting board and lightly oil the baking tray (with olive oil spray, if you have some).
- Turn oven up to 475.
- Lay the zucchini slices on the tray and cook in bottom third of oven for 13 minutes, turning slices (carefully, they may stick slightly) halfway through.
- Remove slices to a dish to cool.
- Reduce oven temp to 375.
- Use a fork to shred the squash into spaghetti noodles by gently running it around the inside circumference of the rounds.
- Place “noodles” in a colander in the sink, cover with a clean, dry dish towel, and press down to squeeze out excess moisture.
- Refold the towel a few times, “fluffing” the squash each time with tongs.
- Place spaghetti squash flesh in a medium bowl. Add ricotta, cooked onions, eggs, half the grated parmesan, a teaspoon of salt (or more, depending on the saltiness of the sauce), and a quarter teaspoon pepper.
- Stir until well incorporated.
- Spread 2 teaspoons olive oil in the bottom of a 9 inch, pie plate (glass if you have it).
- Spread squash mixture evenly in pan.
- Lay zucchini over squash mixture in a single layer, then spread an even layer of sauce over the zucchini (you should be right around the top of a glass pie plate by now).
- Sprinkle with all the shredded cheese, then a pinch of black pepper, and finally the remaining parmesan.
- Place pie plate on the baking sheet (so it doesn’t create smoke when it bubbles over a bit) and bake in the top third of a 375 degree oven for 30 minutes, until bubbly.
- Increase heat to 425 for another 10 minutes to brown the cheese, if you like.
- Rest pie for at least 10 minutes before serving.
My Unexpected Culinary Adventure: Spaghetti Squash Pie
As a busy professional, time in the kitchen is a precious commodity. I'm always on the lookout for recipes that are both delicious and efficient. Recently, I stumbled upon a recipe for Spaghetti Squash Pie, and let me tell you, it's a game-changer. I've always been a fan of squash, appreciating its versatility and nutritional benefits. But this recipe took my love for squash to a whole new level. It's surprisingly easy to make, requiring minimal prep time and yielding a stunning, flavorful result that's perfect for a weeknight dinner or a casual weekend gathering. The creamy ricotta filling, combined with the tender zucchini and the slightly sweet spaghetti squash, creates a harmonious blend of textures and tastes that's both satisfying and surprisingly light.
The beauty of this dish lies in its simplicity. The instructions are straightforward, even for a novice cook like myself. The ingredients are readily available at most grocery stores, making it an easy addition to your weekly meal plan. What surprised me most, however, was the versatility of this recipe. I've experimented with different cheeses, adding a bit of feta or goat cheese to the mix, and the results have always been fantastic. I've also adjusted the spices, adding a dash of nutmeg or red pepper flakes to complement the savory flavors. The possibilities for customization are endless. This makes it a perfect canvas for culinary creativity, allowing me to tailor the dish to my preferences and the seasonal availability of ingredients. This isn't just a meal; it's a culinary adventure that's both rewarding and delicious.
Beyond its ease and versatility, this Spaghetti Squash Pie also offers a healthy twist on traditional comfort food. The squash itself is packed with nutrients, providing a good source of vitamins and fiber. The zucchini adds a refreshing touch and a boost of nutrients, while the cheese provides a satisfying creamy texture. This recipe is a testament to the idea that healthy eating doesn't have to mean sacrificing flavor or convenience. It's a reminder that even on the busiest of days, taking the time to create a delicious and nutritious meal is an act of self-care that's both rewarding and enjoyable. It's a recipe I'll be making again and again, always experimenting and finding new ways to enjoy this simple yet extraordinary creation.
The process of making this pie was surprisingly therapeutic. The rhythmic chopping of vegetables, the gentle stirring of the filling, and the satisfying act of placing the finished pie in the oven—it all felt like a mini-meditation. The aroma wafting from the oven during baking was simply irresistible, filling my kitchen with a comforting warmth and a delicious anticipation. And the final product? Magnificent. The golden-brown crust, the vibrant green zucchini, and the tender squash—it was a feast for the eyes as much as for the palate. Serving it to friends and family only added to the joy. Watching their faces light up as they tasted the first bite was immensely rewarding, confirming that this simple recipe holds a special place in my repertoire. It's not just a pie; it's a culinary expression of love, care, and deliciousness.
Ingredients:
- 1 teaspoon olive oil
- 2 large eggs
- 1 medium zucchini
- One 3 1/2 to 4 1/2 lb. spaghetti squash
- 1/2 medium yellow onion, chopped small
- 1 1/2 oz. block of parmesan cheese
- 1/2 lb. fontina or mozzarella cheese
- 3 cups very chunky marinara sauce
- 1 cup ricotta cheese (half of a 15 oz. pkg.)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
