Spaghetti Squash Pie

spaghetti squash pieWould you believe we still have spaghetti squash from last year’s garden? I’m amazed at how well and how long they have kept!

We’re eating it at least once a week – using it to replace pasta, or as a yummy side, and sometimes as a main dish.

Speaking of main dishes – this is one of our favorites! I used my spaghetti pie recipe to create it and served it to rave reviews.

It’s easy to make ahead and refrigerate. I’ve even made it in the crock pot (just heat on high for about 4 hours or low for 6.)

Spaghetti Squash Pie

spaghetti squash (3-4 cups of cooked squash)
1/4 cup butter
1 garlic clove, chopped
4 ounces cream cheese, softened
1/2 cup Parmesan cheese
1 tablespoon Greek or Italian spice mix
1 cup cottage cheese
2 cups spaghetti sauce
1 pound Italian sausage
1 cup mozzarella cheese

Cook spaghetti squash until soft. (Click here for my tutorial.)

Use a fork to “string” it into the noodles.

Melt butter in a pan with the chopped garlic clove. Add cream cheese, Parmesan and spice mix.

Pour over spaghetti squash. Use a fork to gently toss together. Set aside.

Brown sausage and drain. Add spaghetti sauce.

Place spaghetti squash mixture in the bottom of a greased 11 x 7 inch pan.

Cover with the cottage cheese followed by the spaghetti sauce and sausage mixture.

Sprinkle with mozzarella cheese.

Bake at 350 degrees for about 30 minutes.

Serve hot and bubbly to an appreciative family!

All of the amounts are flexible. Use more spaghetti sauce if you want it saucier. Add more cheese.  Use more or less spaghetti squash. Try hamburger instead of sausage. Add mushrooms or peppers. This recipe is versatile enough to make it your own!

Enjoy!

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