I’ve never heard of spaghetti pie before and if my mom has ever made it, I somehow forgot. I don’t see how that would be possible though because cheesy delicious spaghetti covered in sauce and cheese and baked is not something I’m likely to forget.
So when I stumbled upon this healthier version I knew I’d be making this the next time I had a spaghetti squash.
I’m really not a fan of all these veggie recipes that you need to squeeze out the extra moisture from. Cauliflower pizza crust, I’m looking at you! This is definitely one of those recipes that requires some squeezing. (You can tell from the above picture!) And then some fluffing and then more squeezing. It still works if you’re not an efficient squeezer (I fall into this category.. I wonder if there’s classes that teach squeezing), your “pie” just comes out a little watery. Doesn’t change the flavor at all, it’s just not firm. The more water you can get out of your spaghetti squash the firmer the pie. Capiche?
Let’s talk about the cheese now. Come on, I know that’s why you’re here, let’s not beat around the bush. There’s creamy ricotta and parmesan that we mix in with the spaghetti squash itself. Yum. Then we top the entire thing off with a huge pile of shredded mozzarella and more parmesan. I’m encouraging you to put more mozzarella than you’d ever imagine. I don’t want you to be too healthy after all
This is one of those recipes that with all the other flavors going on, you really don’t miss the pasta. I swear. I’m not just saying that. I’ve eaten this a couple times this week for lunch as well, and I felt the same each time I ate it. I almost would be hesitant to try the original version with actual spaghetti because I’d be afraid of how heavy it has to be. This is light and still filling. And you get a whole quarter of this, guilt free (yes even with all that cheese!).
A few things I’d do differently next time I made this: add some meat to the sauce. Probably sausage since it has so much flavor, and then I’d let the sauce and sausage cook down so it’s super thick and super full of flavor. That way I can add extra sauce. I skimped on the sauce a little for this version because I was worried about making the entire pie even more wet.
And just a note, be careful with the size of your squash when determining how many eggs to use! If you’re using a large squash (~4 lbs or heavier) you’re probably safe with 2 eggs. I used 2 eggs in mine and I think I would have been better off with 1 or 1 1/2. So if you have a smaller squash start with one and start mixing. You can always add a second one to your mixture!
- Spaghetti Squash, ~4 lbs (if using a smaller squash see note about eggs)
- Ricotta (about half of a 15 oz container)
- 1- 2 eggs
- Parmesan Cheese
- Shredded Mozzarella
- Zucchini, sliced thin
- 1/2 onion, chopped
- Garlic, minced
- Italian Seasoning
- Sausage, optional
Cook your spaghetti squash (My preferred method is to carefully cut the squash in half, scrap out all the seeds and bake for 40 minutes at 375 degrees, but you can also pierce the squash and microwave it as well!) once squash is cooled, scrap out strands and transfer to a colander. Squeeze out as much water as you can with a clean dish towel (fluffing the squash inbetween each squeeze)
While your squash is cooking, you’ll want to start cooking down your sauce so it’s thicker. Cook over medium-low heat, covered, stirring occasionally. If using sausage, add your cooked sausage to your sauce at this time.
Meanwhile, in a 475 degree oven, bake your zucchini slices for 10-12 minutes. Lay all the slices in a single layer on a baking sheet. Be careful not to burn them!
Reduce oven to 350 degrees.
Saute onions with a little olive oil in a pan until golden brown, about 10 minutes.
Add spaghetti squash to a bowl with cooked onions, garlic, ricotta, eggs (Note: if using a smaller squash (or you don’t squeeze that much water from your squash strands) start with one egg), salt and pepper, Italian seasoning and parmesan. Stir until well mixed together.
Spray a pie pan with cooking spray and then spread the squash mixture over the bottom of the pan. Layer your zucchini on top of the squash.
Top with your sauce and a generous amount of mozzarella. Add more parmesan and Italian seasoning. Place your pie pan on a baking sheet and bake for 30 minutes until your cheese is melted and bubbling. You can put your pie under the broiler for 5-7 minutes after the 30 minute cook time.
Let pie sit for about 10 minutes before serving.