Have you ever made a spaghetti pie? I hadn't, until now. No pasta or pizza dough here. Just roasted spaghetti squash, eggs, sauce, protein, and herbs.
This is an easy dish to bake and serve, and it can be eaten any time of day. Make it and place it in the refrigerator for a few days. It reheats quickly and stays together. I haven't frozen it and I suspect it would get kind of soggy upon reheat.
My base recipe is vegetarian and free of dairy, but you can add cheese and your favorite protein (besides the eggs). My favorite addition is my cauliflower bolognese sauce on top of the pie as a topping along with grated Parmesan cheese and fresh basil. I added some general measurements for add-ons in the recipe notes.
If you try this recipe, I'd love to hear about your additions or changes. It seems like there's no limit to what you can do with this spaghetti squash recipe.
Preparing spaghetti squash. In the past I've shared photos where I've sliced the squash down the middle the long way and then placed each half face down to bake. This leaves the noodles to steam a bit so they're softer and moister. To get slightly longer spaghetti squash noodles that are not as moist, slice the squash in half crosswise instead of lengthwise. This shortens the baking time and makes it easier to separate the noodles from the outer skin. And to make it easier to slice the squash, place it in the pre-heated oven for a few minutes.
Spaghetti Squash Pizza Pie
Ingredients
- 2 pound spaghetti squash about 1 kg or 4 cups of cooked spaghetti squash
- 1 tablespoon olive oil
- 1 cup spinach leaves shredded or chopped
- 8 ounces cremini mushrooms stems removed and diced
- 3 large eggs
- ½ teaspoon salt
- pinch of red pepper flakes optional for a flavor boost
- 1 teaspoon dried oregano or other herbs
- 1 cup tomato sauce marina or meat sauce, or cauliflower bolognese; drain excess liquid
Instructions
Spaghetti Squash
- Preheat your oven to 400°F (200°C or gas mark 6).
- Prepare a baking sheet with parchment paper or non-stick mat.
- Place the whole spaghetti squash in the pre-heated oven for a few minutes and the remove it. This will make it easier to slice.
- Slice the spaghetti squash in across the body into a few large round disks and place them on the baking sheet. Trim the top and bottom so the disks lay flat. Bake for 20 minutes or until you can insert a fork in the center to pull apart the noodles.2 pound spaghetti squash
- Use a fork to remove the seeds and then separate the spaghetti squash from the outer skin and set aside.
Pie
- Preheat a skillet and add the olive oil. Add a pinch of salt and mushrooms and sauté the mushrooms until lightly browned. Add the spinach and cook for another minute or until the spinach is wilted.1 cup spinach leaves, 8 ounces cremini mushrooms, 1 tablespoon olive oil
- Add the cooked spaghetti squash, eggs, herbs, tomato sauce, and mushroom mixture to a large bowl and mix well with a spoon or fork.½ teaspoon salt, pinch of red pepper flakes, 3 large eggs, 1 teaspoon dried oregano, 1 cup tomato sauce
- Add the spaghetti mixture to the pie dish. Drain any excess liquid to speed up the baking time and improve the texture.
- Lower the oven to 350°F (180°C or gas mark 4) and bake the pie for 40 minutes or until the center is soft but firm (sliceable).
- Cool for a few minutes and slice to serve.
- Store leftovers in the refrigerator for a few days.Â
Nutrition
Jen says
Any thoughts for an egg-free version? I’m getting around it ok with applesauce in baked goods, but doesn’t seem like the best plan in spaghetti 😉
Erica says
Not that I can think of.
Katie says
So excited to try this! My husband doesn't eat mushrooms. What is a good replacement to try in their place?
Erica says
You can use any ingredients you like, really. You can replace with ground, sautéed meat if you eat meat.
Theresa K Oberlander says
It was delicious! I made it last weekend and I might make it again this weekend.
Erica says
good to hear 🙂
suzanne says
Ok, squash is baking. Do I use all of the squash (except skin) - stringy stuff and the rest?
Erica says
You can bake the seeds separately (see recipe for pumpkin seeds). The stringy stuff is probably ok in the pie, but up to you.