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Spaghetti Squash Pie
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Spaghetti Squash Pie

1 Hour
25 Min Prep
1 Hr Cook
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.
What You Need
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6 servings
Original recipe yields 6 servings
1 spaghetti squash (3 lb.)
1/2 lb. lean ground beef
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1 tsp. dried Italian seasoning, divided
2 Tbsp. flour
3 Tbsp. butter, melted
3 eggs, beaten
1/3 cup KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
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Let's Make It
1
Heat oven to 350ºF.
2
Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
3
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.
4
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.
5
Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.
Kitchen Tips
Substitute
Prepare using extra-lean ground beef.
Substitute
Substitute KRAFT Shredded Mozzarella Cheese for the Italian blend cheese.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 10g
50%
Trans Fat 0.5g
Cholesterol 150mg
50%
Sodium 670mg
29%
Total Carbohydrates 16g
6%
Dietary Fibers 3g
11%
Sugars 3g
6%
Protein 19g
38%
Vitamin A
35%
Vitamin C
6%
Calcium
25%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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