Comida Kraft
Recipe Box

Spaghetti Squash Pie

Spaghetti Squash Pie is rated 4.473684210526316 out of 5 by 19.
Prep Time
25
min.
Total Time
1
hr.
Servings

6 servings

Make a tasty squash pie featuring a saucy meat filling! The crust of Spaghetti Squash Pie is made with spaghetti squash, butter, eggs, Parmesan and garlic.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
  • Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in pasta sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.
  • Cut squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.
  • Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.
* Made with quality cheeses crafted in the USA.

Substitute

Prepare using extra-lean ground beef.

Substitute

Substitute KRAFT Shredded Mozzarella Cheese for the Italian blend cheese.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 310
Total fat 19g
Saturated fat 10g
Cholesterol 150mg
Sodium 670mg
Carbohydrate 16g
Dietary fiber 3g
Protein 19g
% Daily Value
Vitamin A 20 %DV
Vitamin C 10 %DV
Calcium 30 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from HINT for WOOD501....for squash..split lengthwise first and take out seeds before putting in... HINT for WOOD501....for squash..split lengthwise first and take out seeds before putting in micro...cuts down on mirco time and ease of handling after cooking..should not explode that way either! Another suggestion... do not use cut & seed lengthwise...put it in steamer basket in pot of water on stovetop.. cooks very fast that way too !
Date published: 2013-03-24
Rated 4 out of 5 by from I ended up making this after I found out that the squash I had just baked in the oven, that looked... I ended up making this after I found out that the squash I had just baked in the oven, that looked like a banana squash, was actually a spaghetti squash. Not wanting to freeze it immediately, I found this recipe, and actually had left over marinara sauce and ground beef in my frig. I ended up using an oval ceramic dish (what would be equivalent to a 9x13 pan) for my dish, using the fairly large squash that I had just baked for the "crust" and doubling the meat sauce ingredients, adding a package of sliced portabella mushrooms I had forgotten about in my vegetable drawer. I used only fresh purple basil for the seasoning, not adding nearly enough garlic for my taste. It was still delicious, and I already plan to make it again using the already prepared second "banana" squash I have just thrown in my freezer. I now have enough lunch to last me the entire week.
Date published: 2012-09-29
Rated 5 out of 5 by from This sounds yummy! This sounds yummy! To those who had their squash burst: Make sure to pierce in many places before microwaving. I love spaghetti squash with frozen meatballs and a jar of my favorite spaghetti sauce, such a quick meal. I've also used spaghetti squash in place of white rice in dishes where you use the rice under veggies and meat cooked in a sauce, including Chinese to go. Sure cuts down on refined carbs.
Date published: 2013-11-21
Rated 4 out of 5 by from This recipe was great alternative to regular spaghetti. This recipe was great alternative to regular spaghetti. I loved how we eating a vegetable instead of pasta. I did have to adjust the cooking times though. My squash busted open in the microwave around the 10 minute mark. Also my cheese was already starting to brown around the 20 min. mark in the oven. It was definitely done in 20 mins. We will definitely make this again.
Date published: 2010-10-07
Rated 4 out of 5 by from This is delicious and re-heats well. This is delicious and re-heats well. I've made it 3 times and people have loved it every time. Next time I will cook the squash with plenty of time to let it cool before I have to prep the finished dish because juggling a steaming spaghetti squash didn't go well. This has made me consider other "spaghetti squash as substitute for pasta" recipes because it's so delicious!
Date published: 2011-12-01
Rated 5 out of 5 by from The recipe with noodles has been a staple in my house for years,swapping spaghetti squash was a... The recipe with noodles has been a staple in my house for years,swapping spaghetti squash was a fabulous way to shave calories and still retain the yum factor of this recipe. I put the squash in my vegetable spinner as it is crucial to remove as much water as possible to prevent a very watery sauce after/while baking.
Date published: 2016-01-29
Rated 3 out of 5 by from I have a question, did anyone have the squash explode, mine did, at 9 1/2 minutes. I have a question, did anyone have the squash explode, mine did, at 9 1/2 minutes. It weighed 2.9 # which I thought was close to the listed 3#. I looked at it at 9 min and then kabluee, yes I poked it with a fork many times. Otherwise it was good, except for the mess in the micro.
Date published: 2011-10-28
Rated 4 out of 5 by from This was a great recipe for spaghetti squash, even my husband agrees it's a make again dish. This was a great recipe for spaghetti squash, even my husband agrees it's a make again dish. I used garden chunky sauce, which added more veggie to it, and extra cheese! Even better re-heated the next day, almost like a veggie lassagna.
Date published: 2011-11-10
  • 2016-09-26T11:01CST
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