Spaghetti Pie With Spaghetti Squash Food

MOCK COCONUT PIE (SPAGHETTI SQUASH PIE)

Mock Coconut Pie (Spaghetti Squash Pie) image

Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!

Provided by Julie Taylor

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 cup white sugar
3 eggs
¼ cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 cups cooked, shredded spaghetti squash
1 (9 inch) pie shell, baked
1 pinch ground nutmeg
1 pinch ground cinnamon
1 ½ cups whipped cream for garnish

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 37.2 g, Cholesterol 146.1 mg, Fat 29.6 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 16.2 g, Sodium 192.5 mg, Sugar 26 g

SPAGHETTI PIE WITH SPAGHETTI SQUASH

Spaghetti Pie with Spaghetti Squash image

Our Spaghetti Pie with Spagetti Squash recipe incorporates lots of spaghetti squash and is meat and dairy free.

Provided by Ivy Larson

Time 45m

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
1 yellow onion, chopped
6 cloves garlic, crushed
10 ounces fresh spinach or frozen chopped spinach, thawed and patted dry
Unrefined sea salt, to taste
1/2 cup finely chopped fresh basil
4 cups cooked spaghetti squash (see notes above)
4 cups cooked whole grain gluten free spaghetti, such as jovial
2 cups prepared marinara sauce, such as Roa's
2 organic (pastured eggs)
(OPTIONAL) 1 lb of ground turkey, cooked

Steps:

Preheat oven to 350 degrees. Lightly oil the bottom of a 12″ Versa Skillet or a 9×13 casserole dish.

SPAGHETTI SQUASH PIE

Spaghetti Squash Pie image

I got a bag of frozen squash out to make what I thought would be butternut squash pie. But it turned to be speghetti squash so I decided why not. I created spaghetti pie. My 4 children and husband loved it Oh and so did I.. The taste is a lot like pumpkin but it is a very different texture. prep time does not include making pie crust. or cooking spaghetti squash.

Provided by chef 387790

Categories Pie

Time 1h10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 unbaked 9-inch pie crust
3 large eggs
1/4 cup heavy cream
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves (maybe a little less)
3 cups spaghetti squash (cooked and cooled.)
1 dash salt

Steps:

Crack eggs into a large bowl.
Add cream, and spices.
Whip with a hand whisp.
Stir in squash and salt
Pour in un-bake pie crust.
Back at 350 degrees about 60 to 75 minutes until a butter knive inserted about 1 inch from center comes out clean.
Serve cooled with whipped cream if you like.

Nutrition Facts : Calories 238.6, Fat 16.3, SaturatedFat 5.6, Cholesterol 106.6, Sodium 229.8, Carbohydrate 18, Fiber 1.4, Sugar 0.2, Protein 5.5

SPAGHETTI SQUASH CUSTARD PIE FOR WEIGHT WATCHERS

Spaghetti Squash Custard Pie for Weight Watchers image

If you use your imagination, you have a pretty good coconut custard pie for dieters, sans the crust. I found this recipe on a WW blog site and bravely tried it. Before you get excited, no, it doesn't taste like Mom's coconut pie, but if you crave dessert (I did) and happen to be following WW Core diet plan (I am), Bob's your uncle! ;-) Prep time does not include cooking the squash - use your favorite method for this, microwave or oven or use up leftovers as I did. The original recipe called 4 eggs, but I used 2 + 1/2 cup Eggbeaters. The fat-free margarine option: this was in the recipe as I copied it but that's not something I ever use. Unable to think of a reasonable substitute, I left it out altogether. My pie turned out just fine but use the margarine if you prefer. Or heck, go all out and sling in some butter. Just don't forget to count the points!

Provided by SusieQusie

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup fat-free evaporated milk
1 cup water
1/2 cup Splenda sugar substitute
4 tablespoons yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup egg substitute
4 tablespoons fat-free margarine (optional)
1 teaspoon vanilla extract
2 teaspoons coconut extract
1 cup cooked spaghetti squash

Steps:

Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
Put all ingredients except squash in your blender and whiz on low for a minute or so.
Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
Bake for 30-40 minutes or until just set. The top will puff up and brown.
NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.

SPAGHETTI SQUASH PIE

Spaghetti Squash Pie image

This is my " altered" spaghetti pie recipe being allergic to wheat I often use spaghetti squash in place of noodles and as a diabetic I make other substitutions to lower fat and calories.

Provided by omarsmodel

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked spaghetti squash, removed from skin and separated into noodles
1/4 cup parmesan cheese
2 egg whites, beaten
1 cup plain low-fat yogurt
3/4 lb lean ground beef
1/2 cup diced onion
1/2 cup diced green pepper
2 garlic cloves
1 (14 ounce) can tomatoes, diced
1 (8 ounce) can tomato sauce
other spices (oregano, basil or your favorites)

Steps:

Spray 9" pie pan with non stick spray.
Mix squash noodles with egg whites and parmesan cheese press into pan forming crust.
Spread with yogurt.
Cook ground beef in skillet with onions, green peppers, garlic and any of the spices and or herbs that you have chosen. When meat is brown, add tomatoes and tomato sauce.
Add meat mixture to noodle crust and bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 290.1, Fat 11.9, SaturatedFat 5.3, Cholesterol 64.5, Sodium 536.4, Carbohydrate 19.7, Fiber 2.7, Sugar 10.9, Protein 26.8

SQUASH PIE

Squash Pie image

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Yield 8

Number Of Ingredients 10

Ingredients

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

Steps:

Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

More about "spaghetti pie with spaghetti squash food"

SPAGHETTI SQUASH PIE - NATURAL COMFORT KITCHEN

Web Oct 24, 2014 Preheat oven to 375 (F). Oil, butter, or spray a standard pie plate or 2 quart baking dish (for closer to 5 pounds of squash, use the 2 …
From naturalcomfortkitchen.com
5/5 (3)
Category Lunch
Cuisine Comfort Food
Total Time 2 hrs 10 mins

Preheat oven to 375 (F). Oil, butter, or spray a standard pie plate or 2 quart baking dish (for closer to 5 pounds of squash, use the 2 quart dish). Cut squash crosswise into four equally thick rounds and lay on a baking sheet. Sprinkle with salt (no oil) and bake for an hour, flipping over halfway through.
Coat the bottom of a medium skillet thinly with olive oil, and heat thoroughly over medium high. Add all the zucchini that will fit in a single layer, and fry on one side for 3 to 5 minutes, until golden brown. Flip over and fry on the other side, remove to paper towels to drain, and sprinkle lightly with salt. Repeat the process, adding more oil to the pan as needed, until all the zucchini are fried. Set aside.
For a very firm pie, place tomato sauce in a fine mesh strainer set over a bowl and stir once or twice, to drain excess water.
Heat a teaspoon of oil in the skillet from the zucchini over medium heat. Add onion and cook 7 to 10 minutes, stirring occasionally, until softened and moderately browned. Remove to a large mixing bowl. When onions have cooled slightly, add half the parmesan, the ricotta, eggs, a teaspoon of salt, and ¼ teaspoon of pepper and stir together.

Spaghetti Pie With Spaghetti Squash Food

MOCK COCONUT PIE (SPAGHETTI SQUASH PIE)

Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!

SPAGHETTI PIE WITH SPAGHETTI SQUASH

Our Spaghetti Pie with Spagetti Squash recipe incorporates lots of spaghetti squash and is meat and dairy free.

SPAGHETTI SQUASH PIE

SPAGHETTI SQUASH CUSTARD PIE FOR WEIGHT WATCHERS

SPAGHETTI SQUASH PIE

This is my " altered" spaghetti pie recipe being allergic to wheat I often use spaghetti squash in place of noodles and as a diabetic I make other substitutions to lower fat and calories.

SQUASH PIE

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

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