Spaghetti Squash Pie
If you love baked pasta but want something a little lighter, this Spaghetti Squash Pie delivers all the comfort without the heaviness. Roasted spaghetti squash forms a tender, slightly crisp “crust,” layered with creamy ricotta, rich marinara, and gooey melted mozzarella. It slices beautifully, making it perfect for family dinners, meal prep, or even a casual gathering. The flavors are classic and cozy, but the texture keeps it interesting and fresh.
Prep Time: 20 minutes
Roast Time: 40–50 minutes
Bake Time: 25–30 minutes
Total Time: About 1 hour 30 minutes
Servings: 6–8 slices
Ingredients
1 large or 2 smaller spaghetti squash (4–5 lbs total)
2½ tablespoons olive oil, divided
Kosher or sea salt and ground black pepper, to taste
1 medium onion, finely chopped
3 eggs, lightly beaten
½ cup finely grated Parmesan cheese
1 cup ricotta cheese
3 cups marinara sauce (chunky and/or thick)
2–2½ cups coarsely grated mozzarella cheese
Fresh basil or parsley, chopped (optional, for topping)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the squash: Slice in half lengthwise and scoop out seeds. Brush cut sides with 1½ tablespoons olive oil and season with salt and pepper.
Roast cut-side down on the baking sheet for 40–50 minutes, until fork-tender.
Cool slightly, then use a fork to scrape out the strands into a large bowl. Let excess moisture drain for 5–10 minutes.
Lower oven temperature to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish.
Sauté onion: Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Cook onion until soft and lightly golden, about 5–7 minutes.
Mix the base: In a large bowl, combine squash strands, sautéed onion, beaten eggs, Parmesan, ricotta, salt, and pepper. Stir well.
Form the crust: Press mixture evenly into the prepared dish, pressing up slightly along the sides.
Layer and bake: Spread marinara over the crust, sprinkle mozzarella evenly on top, and bake for 25–30 minutes until bubbly and golden.
Rest before slicing: Let the pie sit for 10–15 minutes. Garnish with fresh herbs before serving.
Tips
Drain squash well to prevent a watery pie.
Pat strands dry with paper towels if needed.
Use thick marinara to avoid excess moisture.
Shred mozzarella yourself for better melting.
Season each layer lightly for balanced flavor.
Let the pie rest before slicing for cleaner cuts.
Use a springform pan if you want neater presentation.
Roast squash until just tender, not mushy.
Add a pinch of red pepper flakes for mild heat.
Store leftovers in airtight containers for up to 4 days.
Variations
Meat Lover’s: Add cooked Italian sausage or ground beef to the marinara.
Vegetarian Deluxe: Stir in sautéed mushrooms and spinach.
Low-Carb Boost: Add chopped cooked chicken for extra protein.
Pesto Twist: Swirl pesto into the marinara layer.
Four Cheese: Add provolone and fontina for depth.
Spicy Kick: Mix chili flakes into the cheese layer.
Greek Style: Add feta, olives, and oregano.
White Sauce Version: Replace marinara with béchamel.
Mini Pies: Bake in ramekins for individual servings.
Gluten-Free Crunch: Top with crushed gluten-free crackers before baking.
Q&A
Can I make this ahead?
Yes. Assemble and refrigerate up to 24 hours before baking.
Can I freeze it?
Yes, bake first, cool completely, then freeze tightly wrapped for up to 2 months.
Why is my pie watery?
The squash likely retained too much moisture. Drain thoroughly next time.
Can I skip ricotta?
You can substitute cottage cheese or cream cheese.
How do I know it’s done?
The cheese should be melted and lightly golden, and the center set.
What size dish works best?
A 9-inch pie dish or 8×8-inch square pan works well.
Can I use store-bought shredded cheese?
Yes, but freshly grated melts more smoothly.
Is it keto-friendly?
It’s lower carb than pasta but not strictly keto due to squash carbs.
How do I reheat leftovers?
Warm in a 350°F oven for 10–15 minutes.
Can I add fresh garlic?
Absolutely. Sauté it with the onions for more flavor.
Nutrition
(Approx. Per Slice, 1 of 8)
Calories: 260–290
Protein: 14–16g
Carbohydrates: 18–22g
Fat: 16–18g
Fiber: 3–4g
Sugar: 6–8g
Values vary based on cheese and sauce brands used.
Conclusion
Spaghetti Squash Pie is one of those recipes that feels indulgent but still wholesome. It captures everything people love about baked pasta dishes while keeping things lighter and naturally gluten-free. Whether you serve it as a main course with a crisp green salad or as a hearty side, it’s satisfying, flavorful, and easy to adapt. Once you try it, you may find it becoming part of your regular dinner rotation.