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Name: Spaghetti Pie with Summer Squash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Easy Marinara; 2 tablespoons olive oil; 1 medium red onion chopped; 1/4 upchopped garlic; Two 14.5-ounce cans fire-roasted diced tomatoes; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 easpoondried basil; 1/2 easpoondried oregano; 1/2 easpoondried rosemary; 1/2 easpoondried thyme; 1/2 easpoonsugar (optional); Dash freshly grated nutmeg; Crushed red pepper flakes; Chopped fresh herbs if you got ’em; Salt and freshly cracked black pepper; Spaghetti Pie; 1/2 upnutritional yeast plus more for sprinkling; 2 tablespoons potato starch; 2 tablespoons olive oil; One 16-ounce package spaghetti cooked according to package directions; 8 ounces yellow squash sliced into 1⁄4-inch-thick rounds (2 to 3 squash); 1/4 upbreadcrumbs; Sea salt and freshly cracked black pepper; Vegan parmesan-style shreds for garnish (optional)

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INGREDIENTS

Easy Marinara
2 tablespoons olive oil
1 medium red onion ; chopped
1/4 upchopped garlic
Two 14.5-ounce cans fire-roasted diced tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 easpoondried basil
1/2 easpoondried oregano
1/2 easpoondried rosemary
1/2 easpoondried thyme
1/2 easpoonsugar (optional)
Dash freshly grated nutmeg
Crushed red pepper flakes
Chopped fresh herbs ; if you got ’em
Salt and freshly cracked black pepper
Spaghetti Pie
1/2 upnutritional yeast ; plus more for sprinkling
2 tablespoons potato starch
2 tablespoons olive oil
One 16-ounce package spaghetti ; cooked according to package directions
8 ounces yellow squash ; sliced into 1⁄4-inch-thick rounds (2 to 3 squash)
1/4 upbreadcrumbs
Sea salt and freshly cracked black pepper
Vegan parmesan-style shreds ; for garnish (optional)

INSTRUCTIONS

Preheat the oven to 350°F. Grease a 7-inch springform pan or pie dish.

Make the easy marinara: In a small pot, heat the olive oil over medium heat. Toss in the onion and cook until tender, about 10 minutes. Add the garlic and cook until tender, about 5 minutes. Add the tomatoes, onion powder, garlic powder, basil, oregano, rosemary, thyme, sugar, nutmeg, pepper akes, and fresh herbs, if using, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 20 minutes. Season with salt and pepper to taste. For a smoother marinara, blend with an immersion blender or in a stand blender.

Make the pie: In a bowl, combine the marinara (reserving some for the top), nutritional yeast, potato starch, and olive oil. Mix well. Toss in the cooked spaghetti and sliced squash and mix until thoroughly incorporated. Transfer to the greased pan or dish and squoosh down the mixture. Spoon on remaining marinara in the middle and spread into a thin layer, leaving some noodles exposed for the crust. Sprinkle with breadcrumbs, nutritional yeast, and sea salt and pepper to taste.

Bake until the edges are crispy, 20 to 30 minutes. Slice and serve with vegan Parmesan, if desired.

NOTES

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Spaghetti Pie with Summer Squash

Easy Marinara
2 tablespoons olive oil
1 medium red onion chopped
1/4 upchopped garlic
 Two 14.5-ounce cans fire-roasted diced tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 easpoondried basil
1/2 easpoondried oregano
1/2 easpoondried rosemary
1/2 easpoondried thyme
1/2 easpoonsugar (optional)
 Dash freshly grated nutmeg
 Crushed red pepper flakes
 Chopped fresh herbs if you got ’em
 Salt and freshly cracked black pepper
 Spaghetti Pie
1/2 upnutritional yeast plus more for sprinkling
2 tablespoons potato starch
2 tablespoons olive oil
 One 16-ounce package spaghetti cooked according to package directions
8 ounces yellow squash sliced into 1⁄4-inch-thick rounds (2 to 3 squash)
1/4 upbreadcrumbs
 Sea salt and freshly cracked black pepper
 Vegan parmesan-style shreds for garnish (optional)

Preheat the oven to 350°F. Grease a 7-inch springform pan or pie dish.

Bake until the edges are crispy, 20 to 30 minutes. Slice and serve with vegan Parmesan, if desired.

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Nutrition

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Serving Size: 1 (376g)
Recipe Makes: 1

Calories: 271
Calories from Fat: 129 (48%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 2337.3mg		81 %
Potassium 823.3mg		22 %
Total Carbohydrate 34.4g		10 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 29.1g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 271

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