↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


You are here: Home / Recipes and Cooking Tips / Spaghetti Squash Pie

Spaghetti Squash Pie

by 7 Comments

This post may contain affiliate links. Read our disclosure policy here.

Spaghetti Squash Pie Recipe - A healthier version of spaghetti pie made with spaghetti squash. This easy recipe is delicious and naturally gluten-freeThis dish was inspired by a recipe in one of my favorite “kitchen” books, Deceptively Delicious by Jessica Seinfeld. I wanted to take a gluten free twist on her original dish. My first attempt to substitute actual spaghetti with a spaghetti squash, I ended up with a pie plate full of soup.  After a couple more attempts the dish finally turned out the way I envisioned and here it is.

Spaghetti Squash Pie Recipe
Print

Spaghetti Squash Pie

Author Jami Bauer-Locricchio

Ingredients

  • 1 Small Organic Spaghetti Squash about 1½ - 1¾ pounds
  • ½ Ground lean turkey
  • 2 Cloves of Garlic finely chopped
  • 2 Tablespoons of grated Parmesan cheese
  • ½ Cup of pureed organic broccoli
  • 1 Egg white
  • 1-2 Cups of organic tomato sauce or your favorite pasta sauce
  • 1 Cup of ricotta cheese
  • 1 Cup of shredded mozzarella
  • Extra Virgin Pure Coconut Oil

Instructions

  • Pre-heat oven to 350°. Wash spaghetti squash and slice in half. Scoop out the seeds then lightly coat the edges with coconut oil. Place flat side down on a cookie sheet lined with parchment paper. Roast in oven for 20-25 minutes.
  • While squash is roasting, in a medium bowl mix ground turkey, garlic, parmesan cheese, pureed broccoli and egg white. Form small meat balls and fry in a skillet over medium heat until golden brown.
  • Light coat 9 inch pie plate with coconut oil. Cover bottom of pie plate with desired about of tomato sauce then add a layer ricotta cheese over top.
  • When the spaghetti squash has cooled enough to handle, squeeze out any juice then scrape out inside using a fork. Layer squash over ricotta cheese. Place meatballs on top, drizzle tomato sauce then shredded cheese over dish
  • Place pie plate on cookie sheet and bake for 15 minutes or until the cheese is melted.

This is a healthy meal full of nutrition and veggies. The broccoli pureed meatballs gained approval from my finicky 10 year old. I recommend you use as much organic produce as possible to reduce the consumption of pesticides and preservatives.

I hope you and your family enjoy this dish.

Buon Appetito!

Jami Bauer-Locricchio is a Pilates and Barre Instructor in southeast Michigan and an Independent Consultant for Arbonne International. She shares her fitness and wellness tips online to encourage people to achieve their “Life of Vitality and Agility” on LOVAstyle.me. 

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  3. April @ The 21st Century Housewife says

    It’s nice to ‘meet’ you Jami! I really enjoyed this post, and I look forward to visiting your blog. I really like the sound of this recipe, lovely comfort food made healthy with leaner turkey and lots of veggies!

    Reply

  4. Tessa Domestic Diva says

    Thanks so much for stopping by and sharing your recipe with us at Allergy Free Wednesdays! I love the addition of the the spaghetti squash, I always love it! Very creative…hope to see you next week too!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.