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Last Sunday we went hiking just north of Shenandoah at a place called Raven Rocks in Bluemont, VA. Afterwards we hit the nearby Dirt Farm Brewing and Bluemont Vineyard. It was a perfect way to spend the first non-rainy day we’ve had in ages. Before getting back on the highway, we made a stop at Great Country Farms, a cool spot for picking apples and pumpkins or shopping for produce, cider donuts and jams. I was unsuccessful at convincing my husband to let buy me these awesome but super pricey fairy tale pumpkins. As a consolation prize, I procured a spaghetti squash and a cider donut. On the ride back, I devised a plan for this squash that would use my leftover tomato sauce, ricotta, and mozzarella. If you are looking for a healthyish recipe for spaghetti squash, I recommend this spaghetti sauce pie.
On Spaghetti Squash Pie
I don’t like to eat spaghetti squash as a spaghetti substitute with just marinara sauce. It just can’t come close to the real thing. I have found that it can be pretty good in casserole type dishes. I chose to go with an Italian style casserole because I made eggplant Parmesan last week and had all the ingredients on hand.
Before you assemble the casserole, you need to cook the squash. There are all kinds of instructions out there on how to cook spaghetti squash – in the oven, in the microwave, whole, cut lengthwise, cut crosswise, cut side up, cut side down, etc. I’m sure most work well but I recommend the following: cut the squash lengthwise, scoop, out the seeds, and rub it with olive oil (inside and out). Then roast it cut side down in the oven at 400 degrees for 45 minutes. Let it cool for 10 or 15 minutes before shredding.
Spaghetti Squash Pie
Ingredients
- 1 small to medium spaghetti squash
- extra virgin olive oil for roasting
- 2 cups tomato sauce
- ½ onion, diced
- 8 oz spinach, cut into ribbons
- ½ cup ricotta
- 1 small bunch parsley, chopped
- 1 egg
- ¼ cup shredded Parmesan, plus a tbsp or two more for garnish
- ½ tsp salt
- ½ tsp pepper
- 4–6 oz fresh mozzarella (about ½ or small mozzarella ball), cut into chunks
Instructions
- Roast the spaghetti squash: pre-heat over to 400 degrees and line a baking sheet or skillet with foil. Cut the spaghetti squash lengthwise and rub it with olive oil (inside and out). A few tsps should do it. Place squash cut side down on baking sheet and roast for 45 minutes. Let it cool for 15 minutes when it comes out of the oven.
- While the squash is roasting, heat a tablespoon of olive oil in large skillet and satuee the onions for 7 minutes. Add the spinach and sautee until just wilted – 1 or 2 minutes. Remove from heat. You can add garlic too if you like but my tomato sauce contains plenty.
- Combined ricotta, parmesan, egg, salt, pepper, and ½ cup parsley in a large bowl. Stir to combine. Add the spinach mixture. Next shredd the spaghetti squash halves into the bowl. Mix everything together.
- Put approximately 1 cup of tomato sauce in the bottom of a deep dish pie plate. Layer the squash mixture on top. Next top the squash with the remaining tomato sauce. Cover with fresh mozzarella chunks.
- Put the pie in oven and bake for 20 minutes. The cheese will likely not be fully melted and golden at this point. To get the bubbly golden brown cheese, you will need to use the broiler. Turn on the broiler and broil the pie – 1 to 3 minutes should be plenty depending on your broiler. Watch it closely so it doesn’t burn.
- Once your cheese is properly melted, remove it from the oven and sprinkle with parmesan garnish and fresh parsley. Let sit for 10 mintues before serving.
Notes
Serve with a simple green salad.
