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!

Let’s Talk – Spaghetti Squash!

Let’s talk about spaghetti squash!

Wait! Stop! Don’t click away!

Come on – keep reading!

Give it a chance!

First – let’s end some misconceptions.

DSC_0187This watermelon shaped yellowish squash does NOT taste like spaghetti noodles.

Nor does it have the texture of spaghetti noodles.

It is NOT spaghetti.

But after cooking – it can be forked out of the shell into a strands that have the shape of spaghetti and are a great whole food substitute for pasta.

It really doesn’t have much flavor at all – allowing it take on whatever flavor you add.

Now that you have mentally prepared and alerted your taste buds – are you ready to give it a try?

Good! Let’s cook it.

Although there are many different methods –  the most important thing to remember is to cut vents in it so it doesn’t build up steam and explode (think baked potatoes).

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To avoid this – and as an extra precaution – I always cut mine in half, scoop out the seeds, and place them upside down in a baking dish with a little water in the bottom.

Then I cover them with foil and bake them at 350 degrees until the insides are tender – or – if I’m in a hurry – I’ll skip the foil and microwave them on high till soft.

It’s hard to set baking time since they vary in size (especially when home grown) but plan on at least an hour in the oven and 20 minutes in the microwave.

Then you take your fork and “string” the flesh into spaghetti like strands.

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See? It’s easy!

Now you can get creative.

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Add butter, garlic and Parmesan cheese for a yummy side dish.

Or butter, cream cheese and Ranch dressing mix.

Or cover it in an Alfredo sauce – add some diced ham or cooked sausage and you have a yummy entree.

Or switch out the Alfredo and ham for ground beef and spaghetti sauce.

How about a “loaded baked potato” dish with bacon, cheddar cheese and sour cream?

The flavor combinations are endless!

An added bonus? You can cook the squash in advance and refrigerate it – with or without the additions – until you need it.

Enjoy!