Grain Free Spaghetti Pie Recipe
- Posted on January 29, 2016
- in All Recipes (Gluten|Grain|Soy Free), Blog Posts, Dairy Free Recipes (+Gluten|Grain|Soy-Free), Main Dish Recipes (Gluten/Grain/Soy/Dairy-Free; Paleo), Paleo Recipes, Uncategorized
- by GGF Gourmet
Ohhhh the delicious-ness!
So many people tell me how they miss pasta on their gluten free or Paleo lifestyle. In my early days of transitioning foods, I would have never thought it possible to enjoy any substitute! Thankfully, with time and a lot of kitchen experiments, I’ve been able to re-create some of my old favorites.
Growing up in a family of six, with a mom who closely followed a Weight Watcher’s plan, it was a special thing when it was spaghetti night at our house. I’m not Italian by any means, but spaghetti night meant a belly full of something that tasted good to me – I was an extremely picky eater! We had a special mushroom sauce recipe that was passed down, and spaghetti night meant we lit candles at the dinner table and used the fancy dishes.
Fast forward a few decades, and the contents of my grain-free, soy-free plate have changed a bit (read how this changed my life). The sauce remains the same, though, so I find new and creative ways to use it, and my kids still look forward to enjoying my creations.
I first made this spaghetti pie last fall and immediately fell in love with it! I shared it with Dana from ABC Gluten Free on her cooking show, so if you’d rather watch the video, you can find it archived on Livestream at this link: The GGF Gourmet cooks with Dana!
I recently made this same recipe into mini pies using muffin pans and loved it! They are great for on the go, or to have ready for a week of packed meals.
I hope you enjoy this delicious recipe. Let me know how it works out for you in the comments!
- 1 spaghetti squash (for tips on cooking it, see my post here)
- 3 egg yolks, beaten separately
- 5 Tablespoons parmesan cheese (replace with nutritional yeast for dairy-free)
- 1 teaspoon garlic salt
- 3/4 cup ricotta or small curd cottage cheese (make soaked cashew cheese as a DF replacement; see video link for instructions!)
- 1/2 cup cooked veggies (optional: sauteed spinach, eggplant, zucchini, kale)
- 1 1/2 cups meat sauce (quick option: brown 1 lb ground beef; add 1 packet of our Italian Seasoning and 1 cup organic tomatoes)
- 3/4 cup shredded mozzarella or provolone cheese (omit for dairy-free)
- Pre-heat oven to 375 degrees
- Bake spaghetti squash on a cookie sheet for one hour or until slightly browned on the outside
- While squash is baking, prepare a 9" pie plate (or muffin pans to make minis) by greasing with a small amount of butter (use olive or coconut oil for dairy-free) and set aside.
- Strain ricotta or cottage cheese to reduce liquid (optional)
- In a small bowl, mix the ricotta/cottage cheese with 1 of the beaten egg yolks, 2T parmesan cheese, and 1 teaspoon garlic salt
- Set aside
- Prepare meat sauce and sauteed veggies; set aside
- When the spaghetti squash is fully baked, leave the oven on and scoop the squash into a fine mesh strainer over the sink
- Squeeze out the moisture from the squash by placing either paper towels or clean dish towels on top of it and pushing out the moisture through the strainer
- Place squash noodles in a medium mixing bowl and add 2 T parmesan cheese and 2 of the beaten egg yolks; combine thoroughly
- Form into a "crust" in the prepared pie dish
- Bake at 375 for about 15 minutes or until there are no longer signs of moisture
- Remove fromt the oven; add the ricotta cheese mixture, veggies, and meat sauce
- Top with 1T parmesan cheese and shredded mozzarella
- Bake for 25-30 minutes or until the cheese is melted and browned
- Allow to stand for 10 minutes
-Jen of The GGF Gourmet