Spaghetti Squash Pizza Pie

Hi! Katie here! It may not look like it, but I am mostly Italian! That being said, I was raised on salami, olives, and a whole lot of spaghetti and lasagna. My dad’s youngest brother, my uncle Bruce, used to make a delicious spaghetti pie recipe when I was growing up. I’m not sure how I really remembered this dish because it has been SO long since I’ve had it, but somehow I did. I called my mom the other day and had her send it to me. After looking it over, I made a few tweaks to make it a bit healthier, like subbing out the noodles for spaghetti squash (which makes it GF and low carb) and gave it a whirl, hoping for a masterpiece. And spaghetti squash pizza pie recipe was born!

We always test a recipe multiple times

The first time I made it was at Melissa’s house when we were doing a recipe photo shoot and I said we would photograph it if we all felt it was good enough for the blog. It turns out that IT WAS. We all loved it and Melissa actually made it the very next night for her family.

I also brought it in to work and had my co-workers try it out and give me their thoughts. They also loved it, so it was official… it was good enough for the blog! Melissa and I try recipes over and over (if needed) to make sure they are good enough to share with all of you. There is nothing we love more than hearing that you and your families love our recipes and we would hate to share one that was a dud. We have all been there… you make a Pinterest recipe and it’s terrible – your family won’t eat it and you’ve wasted ingredients and time. We do NOT want that to ever be one of our recipes. 🙂

Now let’s talk spaghetti squash.

Like all squash, they are hard to cut and just kind of a pain. Here is a tip: Start by making several large slits through the skin with the tip of a sharp knife. This helps the air release as your squash heats up (so your squash doesn’t explode when you microwave it). Next, microwave the squash on high for approximately 3-5 minutes to soften the skin, which makes it easier to cut.

There are tons of ways to cook and shred a spaghetti squash and we have explained our favorite, but here is a step by step video if you get confused or just prefer a visual. 

Also, here is the seasoned Italian ground turkey we used if you had any questions about that. If you cannot find the pre-seasoned ground turkey, you can always add your own italian seasoning to plain ground turkey. 

I love that this spaghetti squash pizza pie is big time comfort food with a healthy twist! 

Spaghetti Squash Pizza Pie

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Course Main Course

Cuisine American

Ingredients

  

Crust

• 2 spaghetti squash (Or sub 6 oz spaghetti noodles)
• 2 Tbsp butter or ghee
• 2 eggs – beaten
• 1/3 cup grated parmesan cheese

Cottage Cheese Layer

• 24 oz container of cottage cheese
• 1 egg – beaten

Meat Layer

• 1 lb ground turkey with Italian seasoning (Jennie-O)
• 1/2 cup yellow onion – chopped
• 1 green pepper – chopped
• 8oz can diced tomatoes
• 6 oz can tomato paste
• 1 Tbsp sugar (optional)
• 1 Tbsp oregano
• 1 tsp garlic salt

Toppings

• mozzarella cheese – shredded
• basil – chopped

Instructions

 

• Preheat the oven to 350 degrees and cook and shred the two spaghetti squash. Here is the method we love:

  – Cover a large rimmed baking sheet with tinfoil and spray with avocado oil, cooking spray (PAM), or coat with butter or ghee.

  – Slice the spaghetti squash into 1.5" rounds and scrape out the seeds with a spoon. (A grapefruit spoon works great for this!)

  – Place squash on rimmed baking sheet and use your hands to coat each ring with a little olive oil – both sides. Crack sea salt and pepper over the top of both sides.

  – Bake for 30-40 minutes, flipping rings once about 15 minutes in.

  – Allow them to cool for about 15 minutes and then peel the skin away and discard. Separate the strands into long spaghetti noodles using a fork.
• LAYER ONE: Combine the shredded spaghetti squash with the butter, two of the eggs, and grated parmesan cheese, and spread out evenly on the bottom of a coated 9×13" baking pan. (This is serve as the 'crust' of the lasagna or pizza pie.
• LAYER TWO: Mix the last remaining egg with the container of cottage cheese and spread over the 'crust' layer.
• LAYER THREE: Cook the Italian seasoned ground turkey with the onion, and green pepper until cooked through completely. Drain off extra grease. Add diced tomato, tomato paste, sugar (optional), and garlic salt and cook a few more minutes until heated through. Spread this layer on top of the cottage cheese.
• Bake in the oven at 350 degrees for 20 minutes. Take out, top with shredded mozzarella cheese and put back into the oven for about 5 more minutes until the cheese is melted and bubbly. Let cool for 15 minutes, top with chopped basil and serve!

Keyword dinner, lasagna, Spaghetti Squash, Supper

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