Spaghetti Squash Pie
Description
This vegetarian dish is a great pasta alternative. When you run your fork around the squash, it creates pasta-like noodles. Serve with a side salad.
Ingredients
3½ - 4½ lb. spaghetti squash
1 T. olive oil
½ medium yellow onion, chopped small
1 medium zucchini
1½ oz. block Parmesan cheese
½ lb. Fontina or Mozzarella cheese
3 c. chunky marinara sauce
1 c. Ricotta cheese
2 large eggs
1 t. Kosher salt
½ t. ground black pepper
Directions
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Preheat oven to 375 degrees.
Cut squash crosswise into 4 equally thick rounds; place on a baking sheet. Sprinkle with salt (no oil); bake for 1 hour, flipping over halfway through.
While the squash baks:
1) In a skillet, heat 1 teaspoon olive oil over medium heat until shimmering. Add onions; cook 7 - 10 minutes, until browned. Set aside in a dish to cool.
2) Slice zucchini thinly, with slices just under ¼ inch. Lay on a clean kitchen towel or two layers of paper towels to absorb excess moisture.
3) Finely grate the Parmesan cheese.
4) Shred the Fontina or Mozzarella cheese.
5) Let sauce drain in a fine mesh strainer, stirring a few times, to remove excess water. This will create a firmer pie, even hot out of the oven.
Cool squash rounds on a cutting board; lightly oil the baking tray (with olive oil spray, if you have some).
Turn oven up to 475 degrees.
Lay zucchini slices on the tray; cook in bottom third of oven 13 minutes, turning slices (carefully, they may stick slightly) halfway through. Remove slices to a dish to cool.
Reduce oven temperature to 375.
Use a fork to shred the squash into spaghetti noodles by gently running it around the inside circumference of the rounds. Place “noodles” in a colander in the sink, cover with a clean, dry dish towel, and press down to squeeze out excess moisture. Refold the towel a few times, “fluffing” the squash each time with tongs.
Place spaghetti squash flesh in a medium bowl. Add Ricotta cheese, cooked onions, eggs, half the grated Parmesan cheese, a teaspoon salt (or more, depending on the saltiness of the sauce), and a quarter teaspoon pepper. Stir until well incorporated.
Spread 2 teaspoons olive oil in the bottom of a 9 inch, pie plate (glass if you have it). Spread squash mixture evenly in pan. Lay zucchini over squash mixture in a single layer, then spread an even layer of sauce over the zucchini (you should be right around the top of a glass pie plate by now). Sprinkle with all the shredded cheese, then a pinch of black pepper, and finally the remaining Parmesan cheese.
Place pie plate on the baking sheet (it bubbles over a bit) and bake in the top third of a 375 degree oven 30 minutes, until bubbly. Increase heat to 425 degrees for another 10 minutes to brown the cheese, if desired.
Let pie rest for at least 10 minutes before serving. Eating it fresh out of the oven, it won’t be super firm in structure, but after chilling and eating as leftovers, it should have a much firmer consistency.
Spaghetti squash is not as filling as traditional pasta, so a serving size is 1/4 of the pie.