Spaghetti Squash Pie
Indulge in a wholesome twist on comfort food with this Spaghetti Squash Pie, a hearty and low-carb alternative to traditional pasta bakes. This dish combines tender roasted spaghetti squash with savory ground turkey or beef, aromatic garlic and onions, and a rich marinara sauce, all topped with a melty, golden layer of mozzarella and Parmesan cheese. The squash forms a unique crust-like base, while eggs help bind the ingredients together, creating a pie-like dish that's as satisfying as it is nutritious. Bursting with Italian-inspired flavors and a hint of spice from red pepper flakes, this recipe is perfect for cozy family dinners or meal prep. Garnish with fresh parsley for a vibrant finishing touch, and enjoy a guilt-free, gluten-free meal that's packed with taste and texture. Ready in just over an hour, this spaghetti squash casserole is sure to become a new favorite!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 pound ground turkey or beef
- 2 cups marinara sauce
- 1 teaspoon italian seasoning
- 0.5 teaspoon red pepper flakes
- 2 cups, shredded mozzarella cheese
- 0.5 cup, grated parmesan cheese
- 2 large egg
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash cut-side down on the prepared baking sheet and roast for 40-45 minutes or until tender. Let it cool slightly, then use a fork to scrape out the spaghetti-like strands. Set aside.
Lower the oven temperature to 375°F (190°C).
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Add the ground turkey or beef to the skillet and cook, breaking it into smaller pieces, until it is no longer pink. Drain any excess fat if necessary.
Stir in the marinara sauce, Italian seasoning, red pepper flakes, and the remaining 1/2 teaspoon of salt and pepper. Let the mixture simmer for 5-7 minutes, then remove from heat.
In a large mixing bowl, combine the cooked spaghetti squash, 1 cup of shredded mozzarella cheese, 1/4 cup of grated Parmesan cheese, and the beaten eggs. Stir until well mixed.
Lightly grease a 9-inch pie dish or casserole dish. Press the spaghetti squash mixture evenly into the bottom and up the sides to form a crust.
Spoon the meat and marinara mixture over the squash crust, spreading it evenly.
Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Let the spaghetti squash pie rest for 5-10 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 20.2 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 451 mg | 35% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
