Spaghetti Squash Pie Food

SPAGHETTI PIE WITH SPAGHETTI SQUASH

Steps:

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

SPAGHETTI SQUASH PIE (GLUTEN FREE AND DAIRY FREE)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish and squash lightly with olive oil cooking spray. Place squash, cut-side down, in the baking dish.
• Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and let cool until easily handled.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Cook ground beef and onion in a large skillet over medium heat until meat is cooked through and no longer pink, about 5 minutes. Drain. Stir in both cans diced tomatoes with green chiles, spinach, applesauce, red bell pepper, tomato paste, garlic salt, basil, oregano, and black pepper; mix well. Remove from heat.
• Use a fork to scrape insides of squash into spaghetti strands. Lightly grease baking dish again and place squash strands on the bottom. Pour the beef mixture over the squash. Pour beaten eggs on top and mix well to combine.
• Bake in the preheated oven, uncovered, until firm and golden on top, about 1 hour.

MOCK COCONUT PIE (SPAGHETTI SQUASH PIE)

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.

SPAGHETTI SQUASH PIZZA CRUST

Steps:

• Preheat the oven to 400 degrees F.
• Use a small paring knife to puncture the spaghetti squash a few times all over. Place on a baking sheet and bake until tender, about 1 hour. Let cool until cool enough to handle, then use a large knife to slice the squash open lengthwise. Scrape out the seeds with a fork and discard. Continue to use the fork to pull the flesh from its peel. (Leave the oven on.)
• Wrap the squash in a clean dishtowel and squeeze out all the excess water. (There will be quite a bit of water in the squash. It is important to squeeze out as much as you can so that the crust will have a better texture.)
• Whisk the eggs together with the shredded mozzarella and garlic salt in a large mixing bowl. Stir in the spaghetti squash until well combined.
• Line a baking sheet with parchment paper and spray with nonstick cooking spray. Transfer the squash to the center of the baking sheet and spread into a 10-inch circle. Bake until golden brown, about 20 minutes.
• Spread the pizza sauce on the crust and top with the desired toppings. Bake until the cheese is melted and bubbly, an additional 10 minutes.

ITALIAN TURKEY & SPAGHETTI SQUASH PIE

Steps:

• Preheat the oven to 350ºF. Halve the squash lengthwise; scoop out the seeds. Place the squash, cut sides down, in a large baking dish and prick the skin all over with a fork. Bake until tender, about 30 to 40 minutes.
• Meanwhile, cook the turkey, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from the turkey from the skillet and set aside.
• In the same skillet, heat the oil over medium-high heat. Add the onion and the garlic; cook until the onion is tender, about 5 minutes. Stir in the tomatoes and the Italian seasoning; bring to a boil. Reduce the heat; add the cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.
• Place the ricotta and the egg in a food processor or blender; puree until smooth.
• Coat a 9-inch glass pie plate with cooking spray. Remove the squash from the oven and increase the oven temperature to 375ºF.
• Using a fork, carefully rake the stringy squash pulp from the shell, separating it into strands that look like spaghetti. Arrange the spaghetti squash strands in the bottom and up the sides of the pie plate to form a crust.
• Add the ricotta cheese mixture and gently spread it over the squash. Pour the tomato-turkey sauce over the cheese mixture and sprinkle with the mozzarella. Bake for 20 minutes. Remove from the oven and let stand 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.

SPAGHETTI SQUASH PIE

Steps:

• Heat oven to 350ºF.
• Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
• Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in pasta sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.
• Cut squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.
• Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.

SPAGHETTI SQUASH PIE

Steps:

• 1. cut squash in half and bake cut side down at 350 for about an hour. when done scoop out squash and puree in a blender or food processor till smooth
• 2. put a pie crust into a 9" deep dish pie pan
• 3. beat cooled squash and sugars together till smooth, add spices and eggs and mix thoroughly. add eggs and beat, then add milk, mix well and pour into pan. bake at 345 for 15 Min. turn oven down to 350 and bake another 45 min. or until set .
• 4. serve with whipped cream on top

VEGAN SPAGHETTI SQUASH PIE

Steps:

• Roast the squash. Preheat oven to 400F. Cut off stem end of spaghetti squash, halve lengthwise, and use a spoon to scrape seeds out. Spray open squash halves with cooking spray and season generously with salt and pepper. Bake squash cut side down on a parchment lined baking sheet for about 45 minutes, until just soft when pressed gently with a finger.
• Remove squash from oven and immediately turn cut side up on a cutting board. Drain excess liquid from baking sheet and line with two layers of paper towels (or a clean kitchen towel). Hold squash with tongs and use a fork to scrape out "noodles". Spread in an even layer on the baking sheet, then cool to room temp.
• If using "noodles" immediately, press another double layer of paper towels on top to absorb more moisture. If making ahead, transfer to a paper towel lined container, so as much liquid as possible gets removed!
• Make the cashew "ricotta". In a high powered blender (see notes) combine cashews, 1 cup water, lemon juice, vinegar, 1/2 tsp salt (kosher or sea), mustard, and nutritional yeast until very smooth and creamy. This may take several minutes. Refrigerate if not using immediately.
• To assemble the pies, spray two pie pans with oil. In a mixing bowl, combine squash noodles and cashew ricotta, plus a generous sprinkle of salt and pepper, until well mixed (a fork works well). Distribute squash mixture between the two pie pans and smooth the surface. Top each pie with two to two and a half cups of lentil marinara sauce, then sprinkle generously with mozzarella (about 3/4 cup per pie).
• Cover with foil, tenting the foil so it doesn't touch the mozzarella. Bake pies on middle oven rack for about 25 minutes, until bubbly and cheese is melted. Remove foil while the pies cool for at least 10 minutes, then serve with fresh basil. Or, continue cooling before refrigerating for up to five days.

ITALIAN TURKEY AND SPAGHETTI SQUASH PIE

Steps:

• Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
• Meanwhile, cook turkey in a nonstick skillet over medium-high heat until brown, about 5 minutes. Drain, remove from skillet and set aside.
• In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry for 5 minutes, or until tender. Stir in diced tomatoes and Italian seasoning; bring to boil. Reduce heat; add cooked turkey and simmer uncovered, 5 minutes, or until desired consistency, stirring often.
• Place ricotta cheese and egg in food processor or blender and puree until smooth.
• Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375ºF.
• Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
• Add ricotta cheese mixture and gently spread over squash. Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella. Bake for 20 minutes. Remove from oven and let stand 5 minutes before slicing into 6 pieces.

SPAGHETTI SQUASH PIE

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.

MOCK COCONUT PIE (SPAGHETTI SQUASH)

Steps:

• Set oven 350.
• With two forks, scoop squash from shell and set aside (you want approximately 3 cups).
• In large mixing bowl combine eggs, sugar, butter, lemon juice and vanilla.
• Whisk well.
• Stir in spaghetti squash.
• Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if desired.
• Bake 40-45 minutes until a knife inserted in the center comes out clean.
• Cool on rack.
• Serve with a dollop of whipped cream.
• Store, covered, in the refrigerator.

SPAGHETTI SQUASH CUSTARD PIE FOR WEIGHT WATCHERS

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 QUICHE WITH KALE AND MUSHROOMS

Steps:

• Preheat oven to 400 degrees F. Cut squash in half and place face side down on a baking sheet lined with parchment paper or foil. Bake for 30 minutes, remove from the oven and set aside to cool until safe to handle.
• In the meanwhile, preheat large skillet on high heat and spray with cooking spray. Add mushrooms and saute for 5 minutes or until golden brown, stirring occasionally. Transfer to a medium bowl. Return skillet to medium-high heat and spray with cooking spray. Add onion and garlic and cook for 2 minutes, stirring frequently. Add kale, 1/2 tsp thyme, 1/4 tsp salt and 1/4 tsp black pepper and saute until kale is wilted. Transfer to a bowl with mushrooms and set aside.
• To make the crust, seed spaghetti squash and separate flesh into strands using a fork. Add to a medium bowl along with thyme, onion/garlic powder and salt, and mix to combine. Transfer to a deep pie dish and press evenly on the bottom and sides using your hands. Set aside.
• In a large bowl, combine eggs with egg whites and whisk for 30 seconds. Add cheese, cottage cheese, previously cooked mushrooms and kale, 2 tsp onion/garlic powder, 1 tsp thyme, 1/4 tsp salt and 1/2 tsp black pepper and mix to combine. Pour into prepared crust and flatten with spatula to make sure all vegetables are dunk in the liquid. Bake in 400 degrees F oven for 50 mins or until the knife inserted comes out clean. Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

SPAGHETTI SQUASH "PIE"

Steps:

• Preheat oven to 400° F.
• Cut the spaghetti squash in half length-wise and remove the seeds. Place cut-side up on a baking sheet and bake for 40 minutes. While the spaghetti squash is roasting in the oven, sauté the mushrooms, red onion, zucchini, fennel, and garlic in a large pan with a little extra-virgin olive oil. Add the Mutti® Finely Chopped Tomatoes and the fresh herbs.
• Remove the spaghetti squash from the oven and remove the flesh with a fork. Spray a pie dish with olive oil, and press the squash into the dish distributing evenly to form a "crust." Reduce the heat to the oven 350° F. Add the tomato and vegetable mixture to the top of the squash crust, leaving 1/4-inch around the edge. Bake uncovered for 45 minutes.
• Remove from the oven, and top with freshly grated Parmigiano Reggiano. Allow the cheese to melt on the dish while the "pie" cools. Garnish with fresh basil.

SPAGHETTI SQUASH PIE

Steps:

• 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.

SPAGHETTI SQUASH AND PECAN PIE

Steps:

• Heat oven to 180˚C (350˚F). Combine all ingredients in a food processor, except for pecans. Pour into a greased 22 cm (9 in.) pie plate. Top with pecan pieces. Bake about 50 minutes or until knife inserted in centre comes out clean. Allow to cool. Garnish with whipped cream or a scoop of ice cream before serving. *How to cook squash: Cut in half and remove seeds. Place on a plate and cover with microwave-safe plastic wrap. Microwave on high 10 to 15 minutes or until squash is tender and shreds easily. Note: This recipe can be prepared with most types of winter squash, so feel free to substitute spaghetti squash with butternut squash (musky squash), acorn squash, buttercup squash, or pumpkin.

SPAGHETTI SQUASH PIE

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.