Spaghetti squash pie | foodsciencenerd.com

Spaghetti (squash) Pie

Posted on Posted in Nutrition Information, Recipes

Every fall, I buy a spaghetti squash. And it just stares at me for months. Finally, I’ll make it as some kind of pasta substitute and am fully underwhelmed, followed by a week of more underwhelming leftovers (it’s only me tackling this giant squash).

Spaghetti Squash Pie | foodsciencenerd.com

Well, I did it to myself again this year. Just that weird giant squash (local, of course) sitting on a shelf waiting to be eaten. But this year I came prepared- I pinned a spaghetti and zucchini pie earlier this year in preparation for this conundrum. I didn’t realize it at the time, but it’s actually a Meal Makeover Moms recipe, so that’s pretty cool too! I simply switched out the spaghetti for spaghetti squash and eliminated the zucchini, because that would just be excessive squashiness. It was also late at night and I was hungry, so I took some shortcuts with the baking times by turning the oven way up.

Not-Spaghetti Pie

1 spaghetti squash
1 cup pasta sauce (I like petite diced tomatoes instead)
1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1 teaspoon dried basil
Kosher salt and freshly ground black pepper
2 cups pre-shredded, part-skim mozzarella cheese (the Moms use only one cup, but I figured using only squash validated the use of extra cheese)
2 large eggs
1/2 cup 1% lowfat milk
1/4 cup grated Parmesan cheese

  1. Preheat the oven to 450°F. Cut the squash in half lengthwise, scoop out the seeds, place on a baking sheet slathered in olive oil, and bake for about 25 minutes. When the squash is slightly soft (it will keep cooking later, so it doesn’t have to be completely done) and not burning hot, use a fork to scrape out the squash strands.

  2. While the squash is cooling, heat the oil in a large skillet over medium heat. Add the garlic, then add the spaghetti squash, salt (a lot- taste as you go!), pepper, basil, and any other spices you desire (I used red pepper flakes and garlic powder). Dump in the sauce and about half of the cheeses.

  3. Transfer the mixture to a lightly oiled 9×13 pan. Flatten out and soak up excess liquid with paper towels.

  4. Meanwhile, in a separate bowl, whisk together the eggs and the milk. Pour the egg mixture over the top of the mixture and allow it to sink in (this might take some mixing). Sprinkle the rest of the cheese on top.

  5. Bake until bubbly and golden brown on top, 20 minutes. Let stand about five minutes before serving.

Now this is a way I’d eat spaghetti squash leftover happily for weeks (which I will be, because it’s a lot of food). Aside from the gobs of cheese, this dish is very healthy. This squash is a great source of potassium, fiber, and carotenes while being extremely low in calories (something even whole grain spaghetti can’t claim). Of course the tomatoes are a good source of lycopene and vitamin C, and the eggs provide a little perfectly bioavailable protein. This is the first spaghetti substituting dish that I’ve ever made from squash that I didn’t miss the actual pasta- can’t wait to have the leftovers for dinner tonight!

Spaghetti squash pie | foodsciencenerd.com

Spaghetti (squash) Pie

Spaghetti (squash) Pie

Ingredients

  • 1 spaghetti squash
  • 1 cup pasta sauce
  • 1 Tbsp extra virgin olive oil
  • 1 large garlic clove, minced
  • 1 tsp dried basil
  • Kosher salt and freshly ground black pepper
  • 2 cups pre-shredded, part-skim mozzarella cheese
  • 2 large eggs
  • 1/2 cup 1% lowfat milk
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat the oven to 450°F.
  2. Cut the squash in half lengthwise, scoop out the seeds, place on a baking sheet slathered in olive oil, and bake for about 25 minutes. When the squash is slightly softand not burning hot, use a fork to scrape out the squash strands.
  3. While the squash is cooling, heat the oil in a large skillet over medium heat. Add the garlic, then add the spaghetti squash, salt, pepper, basil, and any other spices you desire. Dump in the sauce and about half of the cheeses.
  4. Transfer the mixture to a lightly oiled 9 x 13 pan. Flatten out and soak up excess liquid with paper towels.
  5. Meanwhile, in a separate bowl, whisk together the eggs and the milk. Pour the egg mixture over the top of the mixture and allow it to sink in. Sprinkle the rest of the cheese on top.
  6. Bake until bubbly and golden brown on top, 20 minutes. Let stand about five minutes before serving.
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