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!
Spaghetti Pie - Grain & Soy Free
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
Servings: 6-8 slices
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.
Prepare cheese mixture
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
Prepare meat sauce and sauteed veggies; set aside
Prepare spaghetti squash crust
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