This Spaghetti Squash Pie is a healthier, delicious re-make of a childhood comfort food. Spaghetti squash replaces the noodles for a gluten-free meal the whole family will enjoy!
Spaghetti Squash Pie
Childhood favorites are no less delicious as an adult. Spaghetti pie was one of the most requested dishes my mom made. It is literally made in a pie dish… only this was a savory pie.
The “crust” was a mixture of spaghetti, butter, parmesan, and eggs. There was a generous layer of ricotta, and then it was topped with ground beef and spaghetti sauce (usually Prego). It was carb-filled, fatty, and delicious.
With the arrival of cooler weather – it went from 80 degrees to 68 degrees in San Diego – I was craving this comfort food classic, so I decided to remake it… with a healthier twist, of course. This is a dish that’s easy and takes less than a half hour to prep and comes out of the oven smelling like perfection.
Lightening up this dish wasn’t hard to do. I used spaghetti squash rather than pasta and used egg whites as the binder. The filling is still ricotta, but I chose the fat-free version, adding oregano and garlic for extra flavor.
Ground beef is easily replaced with ground white meat turkey. I sautéed it with onion, garlic, mushrooms, and a glug of olive oil, for flavor.
My marinara sauce was jarred (homemade is the best, but let’s be real – it’s a busy time of year!), but I chose a low-sodium, organic option rather than mom’s Prego. I also amped up the flavor by adding fresh oregano, red pepper flakes, and pepper. Semi-homemade?
This is made even easier by using the microwave to cook the squash. You could do it in the oven… but why? The microwave is just so fast.
For my vegan/non-dairy friends: I think you could easily modify this. Replace the eggs with a couple of flax eggs, the ricotta with whipped tofu (like this goat cheeze recipe?), and the meat with vegan ground beef or TVP. Someone try it and let me know!
Spaghetti Squash PIe
- 1 small spaghetti squash (about 2 C)
- 1/2 C egg whites
- 1/2 C fat-free ricotta
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 C cremini mushrooms, diced
- 1/4 C red onion, chopped
- 1 clove garlic, minced
- 8 oz. ground turkey
- 1 C marinara sauce
- Optional marinara mix-ins: red pepper flakes, oregano, garlic, etc.
Preheat oven to 350 degrees, and prepare a pie dish.
Cut the squash in half and remove the seeds. Place in a glass baking dish, cut side down, in about one inch of water. Microwave for 8-10 minutes, or until the shell is tender when pierced with a fork. (You can also do this in the oven at 350 for about 45 mins. I thought the microwave worked fantastically.) Remove the flesh with a fork and place in serving bowl to cool.
In a large pan, saute the mushroom, onion, and garlic with a bit of olive oil. Add the turkey, breaking it up with a spatula. Cook until just browned. Add marinara sauce and any additional spices, allowing to cook over medium until warmed (~6-7 mins). Set aside.
Stir together the spaghetti squash and egg whites. Pour evenly into the pie dish as the crust (note: this will look too runny, but it isn’t – the egg will solidify in the oven).
Mix together the ricotta cheese, oregano, and garlic powder. Arrange evenly over the spaghetti mixture, leaving ~1/4 in space around the edge to preserve the “pie” look.
Evenly pour the turkey mixture on top of the ricotta layer in your pie dish.
Bake uncovered for ~45 mins, or until most of the “jiggle” is gone.
|Amount Per Serving||As Served|
|Calories 228kcal Calories from fat 60|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
This recipe was originally published on the blog back in 2013! I’ve been updating posts with new pics and was so happy to have been reminded of this. Vegas even loves it!
Have you ever had spaghetti pie?
What was your favorite meal as a child?