Spagetti Squash Pie

I’m a bit behind with posting at the moment. I have no excuse really just a bit of writers block and struggling to motivate myself, I must say I really admire people who have long running successful blogs as it is hard work to remember to document everything you do with photos and writing.  I thought I would try and get myself back on track with a little recipe as we are awash with spaghetti squash and not many people really seem to know what to do with them so here is my recipe for spaghetti squash pie.

This pie was absolutely delicious and a great way to get N to eat more vegetables!

Ingredients
  • One large spaghetti squash
  • 1 T olive oil
  • ½ medium yellow onion, chopped small
  • 2 cloves garlic diced
  • 500g mince beef
  • 1 medium zucchini
  • 1 tablespoon tomato paste
  • splash balsamic
  • tsp Worcester sauce (homemade if you have it)
  • 1C. tasty cheese
  • 1C ricotta
  • ½ C.mozzarella cheese
  • 1 tin diced tomatoes ( or equivalent fresh cooked tomatoes)
  • 2 large eggs
  • 1 t Kosher salt
  • ½ t ground black pepper
Make It
  1. Preheat oven to 180 C degrees. Cut squash crosswise into four equally thick rounds and scrape out seeds now either place on a baking sheet. Sprinkle with salt (no oil) and bake for an hour, flipping over halfway through OR Microwave 10 mins OR (this is what I did) Use a pressure cooker on high with 3 C water for 10min
  2. sIMG_3246
  3. While the squash cooks:  In a Pan, heat a teaspoon of olive oil over medium heat until shimmering. Add onions and garlic cook until browned add mince When browned add grated zucchini, Tinned tomato, Tomato paste, balsamic, worcester and salt to taste simmer 10-15mins
  4.  Finely grate the parmesan and Shred the  mozzarella
  5. Scrape out spaghetti squash strands into baking tray,pie dish or whatever you bake in
  6.  IMG_3248IMG_3247
  7. add eggs, a teaspoon of salt (or more, depending on the saltiness of the sauce), and a quarter teaspoon pepper. Stir until well incorporated.
  8. add mince sauce on top then add ricotta
  9. IMG_3197
  10. Sprinkle with all the shredded cheese, then a pinch of black pepper and salt to taste
  11. Place pie plate on the baking sheet (so it doesn’t create smoke when it bubbles over a bit) and bake for 30 minutes, until bubbly. Increase heat for another 10 minutes to brown the cheese, if you like.
  12. Rest pie for at least 5 minutes before serving. Eating it fresh out of the oven, it won’t be super firm in structure, but after chilling and eating as leftovers, it should have a much firmer consistency
  13. .You can also add a bechamel sauce for some less healthy (but scrumptious) variations shown below. Enjoy!IMG_3198
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