Spaghetti (Squash) Pie
3 cups spaghetti squash — cooked, strands
1 egg — beaten
1/3 cup parmesan cheese
1 tablespoon butter — melted
1 cup ricotta cheese
1 egg — beaten
1/2 pound ground beef — or bulk Italian Sausage
1/2 cup chopped onion
1/4 cup green pepper — chopped 2 small cans tomato sauce
1 teaspoon garlic powder
1/2 teaspoon dried oregano — crushed
1/2 teaspoon dried basil — crushed
1 teaspoon dried parsley — crushed
1/2 cup shredded mozzarella cheese
How to Prepare:
Mix squash, 1 egg Parmesan Cheese and butter well. Press evenly into a 9″ pie plate to form crust.Mix Ricotta and 1 egg and spread evenly over squash mixture in pie plate.In large skillet, brown meat with onion and green pepper. Drain off excess fat. Add tomato sauce and spices. Simmer a few minutes, then spoon over Ricotta mixture in pie plate.Bake at 350 for approximately 15 minutes. Sprinkle mozzarella over top, then bake an additional 5 Ð 10 minutes to melt cheese and set crust. Let sit 5 Ð 10 minutes before cutting.
Wondering about spaghetti squash?
It is a sorta football-shaped squash, fairly large and quite yellow in color. Cut it in half lengthwise (it is pretty hard to cut-be careful!) and scoop out the seeds in the middle.To oven bake, place in a baking pan, cut side down, with 1″ water. Bake at 350 for 20-30 minutes (until its somewhat soft). To microwave bake, place in glass pan, cut sidedown, with 1″ water and nuke on med-high for at least 10 minutes (until somewhat soft).After cooking, use a fork to remove the pulp from the rind-it’ll come out in spaghetti-like strands.The smallest one I’ve ever bought yielded 3 c. strands. Larger ones may yield 3 c. per half of the squash!