Savory Spaghetti Squash Pie

Finding creative ways to serve vegetables that the whole family will enjoy can feel like an endless puzzle. Between picky eaters and busy weeknight schedules, it’s tempting to fall back on the same old pasta dishes we’ve made a hundred times before.

That’s where this spaghetti squash pie comes in – it’s a clever twist that makes eating vegetables feel like a treat, not a chore. It’s easy to prepare ahead of time, reheats beautifully for leftovers, and you can customize the flavors based on what your family likes best.

What Kind of Spaghetti Squash Should I Use?

When shopping for spaghetti squash, look for ones that feel heavy for their size and have a firm, pale yellow shell without soft spots or blemishes. The squash should be between 4-5 pounds total for this recipe – you can use either one large squash or two smaller ones. While the color can range from pale cream to golden yellow, avoid squash that’s greenish as this indicates it’s not fully ripe. Once cooked, the flesh will separate into spaghetti-like strands, and you’ll want these strands to be firm but not crunchy for the best texture in your pie. If you’re buying ahead, spaghetti squash can keep well on your counter for about a month, or even longer in a cool, dry place.

Options for Substitutions

This recipe can be adapted with several easy swaps if you need them:

• Spaghetti squash: This is the star of the show and can’t really be substituted since it’s the base of the pie. But if your squash is slightly smaller or larger, that’s fine – just adjust the other ingredients accordingly.
• Cheese varieties: The cheese combo is pretty flexible here! For mozzarella/fontina, you can use provolone or even mild cheddar. Pecorino Romano works instead of parmesan, and cottage cheese (drained) can replace ricotta.
• Marinara sauce: Any tomato-based pasta sauce works well here. You can use homemade or store-bought, and feel free to try different flavors like arrabbiata or four-cheese sauce.
• Zucchini: You can swap zucchini with yellow summer squash, or even leave it out and add more mushrooms or bell peppers instead.
• Eggs: For a vegan version, try using 3 tablespoons of ground flax seeds mixed with 9 tablespoons of water (let sit for 15 minutes before using). Note that the texture will be slightly different.
• Fresh basil: If you don’t have fresh basil, you can use dried basil (about 1 teaspoon) or try fresh oregano or Italian parsley for a different but nice flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when working with spaghetti squash is avoiding excess moisture, which can make your pie watery and unstable – make sure to thoroughly drain the cooked squash strands and even pat them dry with paper towels before using. Another common mistake is undercooking the squash, which results in crunchy, hard-to-work-with strands – you’ll know it’s done when you can easily pierce the skin with a fork and the strands separate easily. When assembling the pie, resist the urge to skip the 10-minute resting period after baking, as this crucial step allows the eggs to set completely and makes slicing much cleaner. For the best texture, remember to season each layer well with salt and pepper, and consider pressing the ricotta mixture through a fine-mesh strainer to remove any lumps that could affect the pie’s smooth consistency.

What to Serve With Spaghetti Squash Pie?

This cheesy, veggie-filled pie pairs perfectly with a crisp green salad dressed in a light Italian vinaigrette – the fresh, tangy greens balance out the rich, cheesy flavors of the pie. A side of garlic bread or warm crusty Italian bread is great for soaking up any extra sauce that might escape. If you’re feeding a bigger crowd, try serving it alongside some simple roasted vegetables like Brussels sprouts or broccoli, which add nice color and extra nutrition to the plate. For a complete Italian-inspired meal, you could start with a small cup of minestrone soup or a classic Caesar salad before diving into the main dish.

Storage Instructions

Keep Fresh: This spaghetti squash pie is perfect for leftovers! Place any remaining portions in an airtight container and keep them in the fridge for up to 4 days. The flavors actually get better as they meld together, making it a great make-ahead dish for busy weeknights.

Freeze: You can freeze individual portions of this pie for up to 3 months. Just wrap them well in plastic wrap and aluminum foil, or store in freezer-safe containers. It’s super handy to have a few pieces tucked away for those nights when you don’t feel like cooking!

Reheat: To warm up your leftover pie, pop it in the microwave for 1-2 minutes or heat it in the oven at 350°F for about 15-20 minutes until heated through. If reheating from frozen, let it thaw overnight in the fridge first. Add a sprinkle of fresh cheese on top before reheating for extra yumminess!

Preparation Time	30-45 minutes
Cooking Time	70-80 minutes
Total Time	100-125 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 85-95 g
• Fat: 120-140 g
• Carbohydrates: 50-70 g

Ingredients

For the pan and squash preparation:

• 2.5 tbsp olive oil (I like California Olive Ranch)
• 1 (4-5 lb) spaghetti squash
• kosher or sea salt
• butter, oil, or non-stick spray

For the fried zucchini:

• 1 large zucchini (cut into 1/4-inch rounds)
• kosher or sea salt
• 2.5 tbsp olive oil

For the filling:

• 1/2 medium onion (finely diced)
• 1/4 tsp ground black pepper
• 3 eggs
• 1 cup ricotta cheese (whole milk, for best texture)
• 1 tsp kosher or sea salt
• 1/2 cup parmesan cheese

For the topping:

• 3 cups marinara sauce
• ground black pepper
• 1/2 medium onion (thinly sliced)
• 2 cups mozzarella cheese (shredded, I prefer Sargento)
• fresh basil leaves (roughly chopped)

Step 1: Prepare and Bake the Squash

Preheat your oven to 375°F.

Oil, butter, or spray a standard pie plate or a 2-quart baking dish (use the latter for closer to 5 pounds of squash).

Cut the squash crosswise into four equally thick rounds and place them on a baking sheet.

Lightly sprinkle with salt, ensuring not to use any oil, and bake for an hour, flipping halfway through the cooking process to ensure even baking.

Step 2: Fry the Zucchini

Coat the bottom of a medium skillet with olive oil and heat thoroughly over medium-high heat.

Add as many zucchini slices as will fit in a single layer and fry them on one side for 3 to 5 minutes until golden brown.

Flip the zucchini slices, fry on the other side, then remove to paper towels to drain.

Lightly sprinkle with salt.

Continue this process, adding more oil as needed, until all zucchini slices are fried.

Set them aside for later.

Step 3: Prepare the Ricotta Mixture

To prepare the ricotta mixture, first place the tomato sauce in a fine mesh strainer over a bowl and stir occasionally to drain excess water.

Then, heat a teaspoon of oil in the skillet used for the zucchini over medium heat, add the onions, and cook for 7 to 10 minutes until softened and moderately browned.

Transfer the onions to a large mixing bowl.

Allow the onions to cool slightly before adding half of the Parmesan cheese, the ricotta, eggs, a teaspoon of salt, and ¼ teaspoon of pepper.

Stir everything together until well combined.

Step 4: Handle and Dry the Squash Noodles

Once the baked squash rounds are tender and have cooled slightly, use a fork to shred them into noodles.

Place the shredded squash into a colander over the sink or a bowl and press to remove as much water as possible.

To further dry out the squash noodles, spray the baking sheet with olive oil and spread the noodles in a single layer.

Heat in a 250°F oven for about 20 minutes.

Add the dried squash noodles to the ricotta mixture and mix well to combine.

Spread this squash mixture into your prepared pie plate or baking dish.

Step 5: Assemble and Bake the Pie

Top the squash mixture with an even layer of fried zucchini.

Gently spread all of the drained tomato sauce over the zucchini layer.

Top with either fontina or mozzarella cheese, the remaining Parmesan, and a pinch of black pepper.

Place the pie on a rimmed baking sheet to catch any overflow and bake at 375°F for 30 minutes until bubbly and the cheese has melted.

Increase the oven temperature to 425°F and bake for an additional 10 minutes to brown the top layer of cheese.

Step 6: Cool, Slice, and Serve

Allow the pie to cool briefly after removing it from the oven.

Cut into slices and serve, garnishing with freshly sliced basil for a fresh finishing touch.