Entrees - Phase 1 - Spaghetti Squash Deep-Dish Italian Pie
10-03-2008, 12:13 PM
Cook 1 spaghetti squash (I poke several times with a knife and microwave whole for 10 minutes). Cut open, clean seeds from center and discard.
Scrape flesh into a bowl and let cool for a bit. Add 1 egg, 1/4 cup grated Parmesan Cheese, and salt and pepper to taste and mix well.
Spray a pie plate or shallow casserole with non stick spray and spread spaghetti squash mixture to form a thick "crust". Bake at 350 until the crust begins to brown, approx 30 minutes.
Top with 1/2 cup marinara sauce or tomato sauce, and any pizza-type toppings you desire (veggies, turkey pepperoni, sausage, olives). Finish off with 1/2 cup shredded mozarella cheese, and 1/8 cup grated Parmesan. Bake an additional 20 mins. until the cheese is melty and bubbly and beginning to brown.
Cut into wedges and serve. Serves 4 generously.
I was experimenting the other night and came up with this, but I'm not sure where I got the idea from originally. If I have swiped someone's recipe, please let me know and I'll credit accordingly!
01-13-2009, 04:13 PM
First off.....I've got to give you serious props for the baking technique. I always struggle to cut it in half, the cover it w/ pastic wrap. And then worry about burning myself from the steam. Love the way it was cooked!!!!
I actually added an egg and some parmesan cheese to the squash before I baked it. And my toppings were sausage, peppers, olives, mushrooms, and onions. It turned out fantastic!
Thanks, Schmoo, for the great recipe!
I made this tonight and it is awesome. I served a piece with a teaspoon of ricotta and I was in HEAVEN :love: now I feel like I ate tooooo much but OMG it was good. Does anyone know the carb count on a serving?
it was yummy but very liquidy what did I do wrong?
10-11-2009, 08:10 PM
it was yummy but very liquidy what did I do wrong?
After patting the squash into the pie pan, I like to bake mine until it's really crispy before adding the toppings and baking it again. It prevents the dish from being watery. I hope that helps!
I had it baking for 30 min how long do you bake it for?
10-11-2009, 08:36 PM
KO, I set my oven at 400* and baked the crust for 35-40 minutes.
I turned the oven down to 350* for the final baking.
Even Liquidy DH INHALED IT! I topped it with RF Shredded italian blend and Barilla Mushroom pasta sauce and sausage and peppers
12-29-2009, 07:08 PM
Made this for dinner tonight and it was yummy!
Just a lil warning- I have used this method for cooking my spaghetti squash-and it works fabulously(whole in the microwave)- but I just got new flatware and was afraid to mess it up so this time I am afraid I didn't poke the squash hard enough and I have one heck of a mess in the microwave...lol so poke through thoroughly!lol... I was able to recover the squash- the hardest part was separating the core, but I think I did ok...lol this squash was the smallest one I have ever cooked too so that may have had something to do with it, maybe I overcooked- if you start to hear some serious hissing- turn the microwave off and poke some more! lol...
I am cooking the pie now- decided to try a cast iron skillet to see if I can get some extra crispy-ness with it!
01-20-2010, 01:41 PM
Making this for lunch today. It smells so wonderful. I added italian seasoning to the squash base as well. It is just DS2 and I for lunch today, and he seems to be enjoying watching me prepare it.
I topped it with: red onions, baby bella mushrooms, green bell pepper, chopped fresh spinach, roasted garlic, tomatoes, fresh basil, a small amount of fat free feta, and reduced fat mozzarella cheese. I gave it a sprinkle of italian seasoning before i put it back int he oven as well.
01-24-2010, 01:39 PM
I am eating this for the first time as I type. After reading everyone's posts, here is what I did. I baked the crust for 40 minutes. My toppers were yellow pepper, onion, 3 rounds of canadian bacon, several sundried tomatoes, some asparagus that I needed to get rid of and a few green onions.
I'm now preparing the Thai Shrimp soup and the Creamy chicken florentine soup from the book. I don't much like cooking when I get home from work; so I should have a weeks worth of food for lunch and dinner finished!
02-01-2010, 01:43 PM
I just had this for lunch - YUM. I will definitely make it again. I am worried thought that it will no keep me satisfied long since there is not much protein in it. Maybe next time I will add black beans. Also, it takes a long time to make so I have to really plan ahead. Looking forward to leftovers tomorrow - I had to limit how much DH could eat:)
02-28-2010, 01:48 PM
I made this last night and it was so so good, before I baked my crust I laid clean tea cloth on top and got some of the extra liquid out. I baked it at 400 for about 25 minutes but it could have gone longer, I think I will do 35 next time.
My husband loved it!
02-28-2010, 09:04 PM
This is soooooo good!
I made mine with some left over baked chicken breast for a bit more protein, chopped red and green pepper, zucchini, and onion.
I am going to have to stop myself from eating more then one serving!
03-02-2010, 08:39 PM
I don't know why I waited till now to make this, but DH & I loved it. I did forget to bake the "crust" first, but it turned out great anyway. I used sauteed onions, red peppers & garlic as toppings. Next time I may try a meat topping and vary the veggies. This will become a regular dinner like the Taco Bake.
04-20-2010, 09:40 AM
I made this last night & my husband & I both loved it! I topped our pizza pie with turkey pepperoni, black olives, mushrooms & mozzarella. This will definitely become a regular dish! Thank you for posting!
02-03-2011, 04:07 PM
I usually end up using half a squash when I make this in the winter. It seems like the only squash in our market this time of year are huge.
We make this a lot, and I'm all set now, but the first few times I put the cooked squash in my pie plate to see how much I'd need and then took it back out, mixed it with the egg and cheese and put it back into the plate again. :lol:
02-03-2011, 07:42 PM
WOW, this was WONDERFUL. Exactly what I was looking for. I used most of the Spaghetti Squash but put some aside so I didn't over fill it. I went the simple route and just did sauce, ground turkey and cheese.. and it was to die for. When I was cooking the ground turkey I used some chili powder, so when it was baking with the sauce under it, it made it into a bbq tasting flavor.. so this tasted like a BBQ Chicken Deep Dish Pizza.. oh yeaaaah!
02-22-2011, 09:28 AM
FYI, when I made this (delish, btw), I put the crust in the oven at 300 degrees for about 45 mins, then upped the temp to 350 for another 30 mins. Crust wasn't soggy in the least (even with the water from the mounds of veggies I used in part 2) - it even shrank a bit in the pan... Also, I used a whole spaghetti squash (about 700g, not sure of cups), 2 eggs worth of egg substitute, 1 oz of parmesan, garlic powder, oregano, and red pepper flakes in a 9x13 in pan -worked really well.
09-28-2011, 06:09 PM
Made this tonight with a couple tweaks. I strained the squash before mixing in the egg and cheese. I also added fresh basil and garlic to the mixture. I used a larger dish to bake so the "crust" was thinner. Yummy!!!
12-11-2011, 07:54 PM
I made this tonight - DW was in the mood for pizza, me a meatball sub. I made this per the instructions (I added mrs. dash italian, garlic powder and crushed red pepper to the egg and squash before cooking), pan "fried" meatballs with the same ingredients (egg, Mrs. Dash, garlic powder and red pepper flakes) and put aside, microwaved some spinach and added a layer of spinach on top of the cooked spaghetti squash, then halved meatballs, put those on top, added the sauce then cheese on top.
It was DELICIOUS!!!!
01-03-2012, 12:11 PM
I just made this and it was PERFECT.
What I had on hand:
1 large spaghetti squash from my garden (yay!) - I used ~3/4 of it
~ 1 cup [a lot!] homemade tomato sauce in the freezer (I think it might have had peppers and maybe carrots in it, based on smell and color. Funny that I always think I will remember what I make/freeze but I never do. I reduced the sauce a bit while the crust was baking so it wouldn't be so liquid-y)
2 powdered egg whites, reconstituted (I didn't have any eggs! but these worked just fine)
grated parmesan/romano cheese
Italian herb blend, dried from the garden
1/2 bag of baby spinach
1 giant garlic clove
~ 4 oz shredded part-skim mozzarella
1/2 package veggie pepperoniI made it just like the recipe. I added Italian herb blend to the crust. I baked the crust at ~ 400° for 30 min. I actually took it out after about 10 or 15 min to re-position some of the sides that had slid down (I made it in a glass pie dish) and then finished the baking. It was quite dry when it was done.
Added lots of sauce, spinach pre-sauteed with garlic, then a layer of mozarella cheese, more paremesan/romano, a sprinkle of herbs and crushed red pepper, and veggie pepperoni.
The crust was absolutely perfect and the end result was completely delicious. I'm so glad I grew spaghetti squash this year and was reminded to come find this recipe!
10-10-2012, 12:18 PM
WOW I made this for the first time, but I used ground turkey, zucchini, red peppers, turkey pepperoni with LF Ricotta and a tiny bit of sauce. I added a lite coating of sauce to the top and shredded LF mozzarella and Parmesan cheese. This is awesome thanks for the great idea
Chef's note (lol) I placed the crust under the broiler for 4 minutes browned and dried up the crust quite nicely! yum I may have seconds