Spaghetti Squash Pizza Pie

5 from 1 vote

Spaghetti Squash Pizza Pie

Feel free to add about ¼ cup of grated cheese to the egg mixture to make it cheesy. Add it with the eggs, and blend well.

You can also add up to a cup of ground protein or ground sausage. Sauté the ground protein with the mushrooms and spinach, or sauté it on its own and add it as a topping at the end.

I end up with about 4 cups (260 g) of cooked spaghetti squash in this dish.

Drain any excess liquid from the mixture before baking. I recommend using a thick sauce or one that has little to no excess water.

Servings: servings

Calories: 82kcal

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

US Customary - Metric

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.

Nutrition