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Name: Spaghetti Squash Pie
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 each Spaghetti Squash 3 1/2 to 4 1/2 pounds; 1 tablespoon Olive Oil; 1/2 medium onion chopped small; 1 medium zucchini sliced; 1 1/2 ounce Parmesan cheese grated; 1/2 pound Mozzarella grated or Fontina; 3 cups Marinara Sauce chunky; 1 cup Ground beef cooked/browned; 1 cup Ricotta Cheese; 2 large eggs; 1 teaspoon Kosher salt; 1/2 teaspoon Ground black pepper

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INGREDIENTS

1 each Spaghetti Squash ; 3 1/2 to 4 1/2 pounds
1 tablespoon Olive Oil
1/2 medium onion ; chopped small
1 medium zucchini ; sliced
1 1/2 ounce Parmesan cheese ; grated
1/2 pound Mozzarella grated ; or Fontina
3 cups Marinara Sauce ; chunky
1 cup Ground beef ; cooked/browned
1 cup Ricotta Cheese
2 large eggs
1 teaspoon Kosher salt
1/2 teaspoon Ground black pepper

INSTRUCTIONS

Preheat oven at 375 degrees.

See ideas for cooking the squash below. Use a fork to shred the cooked 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.

If you do not cook the zucchini in the oven with the squash, par cook in the microwave to soften.

Also, if adding meat- mix the cooked/browned ground beef with the marinara sauce.

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. Eating it fresh out of the oven, it won’t be super firm in structure, but after chilling and eating as leftovers, it should have a much firmer consistency.

Notes

Since spaghetti squash is not as filling as traditional pasta, a serving size is a full quarter of the pie. If you serve with a salad or other side, it may serve six as a lighter entrée.

If cooking squash in the slow cooker:

Poke the squash all over 10 to 15 times with large serving fork or knife. Place in slow cooker with 1 1/2 cups of water and cook on low for 45 to 6 hours. Remove and let cool for 15 minutes or longer, cut in half and remove the seeds. Use a fork to pull the squash "strings" away from the skin. This can be done ahead and refrigerated if needed (after removing excess water). I would warm the squash before using in the recipe.

If cooking squash in the oven:

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: 1) 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. 2) Slice zucchini thinly, with slices just under ¼”. Lay on a clean kitchen towel or two layers of paper towels to absorb excess moisture. 3) Finely grate the parmesan. 4) Shred the fontina or mozzarella. 5) 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.

NOTES

I suggest cooking the squash ahead, will cut down the time involved on day of cooking. I have not tried cooking and freezing the squash for future cooking use but plan to try it.

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Spaghetti Squash Pie

1 each Spaghetti Squash 3 1/2 to 4 1/2 pounds
1 tablespoon Olive Oil
1/2 medium onion chopped small
1 medium zucchini sliced
1 1/2 ounce Parmesan cheese grated
1/2 pound Mozzarella grated or Fontina
3 cups Marinara Sauce chunky
1 cup Ground beef cooked/browned
1 cup Ricotta Cheese
2 large eggs
1 teaspoon Kosher salt
1/2 teaspoon Ground black pepper

Preheat oven at 375 degrees.
See ideas for cooking the squash below.  Use a fork to shred the cooked 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.

If you do not cook the zucchini in the oven with the squash, par cook in the microwave to soften.
Also, if adding meat- mix the cooked/browned ground beef with the marinara sauce.
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. Eating it fresh out of the oven, it won’t be super firm in structure, but after chilling and eating as leftovers, it should have a much firmer consistency.
Notes
Since spaghetti squash is not as filling as traditional pasta, a serving size is a full quarter of the pie. If you serve with a salad or other side, it may serve six as a lighter entrée.

If cooking squash in the slow cooker:
Poke the squash all over 10 to 15 times with large serving fork or knife.  Place in slow cooker with 1 1/2 cups of water and cook on low for 45 to 6 hours.  Remove and let cool for 15 minutes or longer, cut in half and remove the seeds.  Use a fork to pull the squash "strings" away from the skin.  This can be done ahead and refrigerated if needed (after removing excess water).  I would warm the squash before using in the recipe.

If cooking squash in the oven:
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: 1) 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. 2) Slice zucchini thinly, with slices just under ¼”. Lay on a clean kitchen towel or two layers of paper towels to absorb excess moisture. 3) Finely grate the parmesan. 4) Shred the fontina or mozzarella. 5) 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.

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Nutrition

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Serving Size: 1 Serving (437g)
Recipe Makes: 4 Servings

Calories: 586
Calories from Fat: 304 (52%)

Amt Per Serving		% DV

	Total Fat 33.8g	45 %
	Saturated Fat 16.2g	81 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 3.9g
Cholesterol 298.2mg		92 %
Sodium 1771.9mg		61 %
Potassium 982.9mg		26 %
Total Carbohydrate 33.6g		10 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 27.9g
Protein 36.6g		52 %
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: 586

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