Our Spaghetti Pie with Spaghetti Squash recipe is absolutely delicious and a new family favorite. It’s great to make ahead and then eat as leftovers on busy evenings.
I didn’t grow up eating Spaghetti Pie, but apparently it is a favorite Midwestern comfort food and a dish with a following. After about the tenth email I received asking if I had a favorite spaghetti pie recipe, I finally decided to look it up online and see what the big fuss was all about….
Turns out the conventional spaghetti pie recipe is made with lots of beef and dairy (mostly cheese and sour cream) and few to zero vegetables. No surprise it is not exactly a staple dish with the clean food enthusiasts lol.
Clean Spaghetti Pie with Spaghetti Squash Swaps:
Spaghetti pie is a rather easy dish to makeover. I made some big changes:
#1: Replaced wheat pasta with whole grain, gluten free spaghetti
#2: Omitted the ground beef (and replace with ground turkey or omit completely)
#3: Omitted all dairy
#4: Added in 10 oz of spinach
#5: Added in 4 cups of spaghetti squash
I ended up with a super tasty and very clean one-dish wonder. There are variations galore that can be done with this recipe.
I plan to try Spaghetti Pie with Broccoli Rabe next since you can always change up the pasta and use different vegetables.
It’s also the perfect dish for feeding hungry kids (and husbands!) and great for using up leftover spaghetti.
Reduce Your Exposure to Toxins By Choosing the Best Healthy Cookware
From the research I have done, Xtrema Cookware is truly the greenest and best healthy cookware on the planet. It is 100% ceramic and does not leach toxins or metals into your food, which means your “Clean Cuisine” meals will actually taste better! Click HERE to read more about the importance of choosing toxic-free cookware.
For the 12″ Versa Skillet (our absolute favorite), click here. For the 10″ Versa Skillet, click here. Both Skillets are so versatile with their ability to cook on the stove top, go in the oven or be used as a beautiful serving dish.
3 Quick Spaghetti Pie Notes Before You Get Cooking…
QUICK TIP #1: You’ll want to pre-cook the spaghetti squash before you begin. Spaghetti squash is a bit intimidating to cut into if you have never done so before, but it really is very easy to prep and even easier to cook! Click HERE to see a video for how to cut and cook spaghetti squash.
QUICK TIP #2: You’ll definitely want to use whole grain spaghetti too. If you are not gluten free I suggest whole grain, brown rice Jovial pasta.
QUICK TIP #3: You also need a good marinara sauce. If you have the time and inclination, you can always make your own (click here for our Cherry Tomato pasta sauce recipe), but I usually just use Rao’s Marinara, which is seriously good stuff.
And finally, if you serve your spaghetti pie with a simple side green salad (try dressing it with this Dairy-Free Creamy Italian Dressing), you’ll have an easy and delicious go-to weeknight meal the whole family will love!Print
Our Spaghetti Pie with Spagetti Squash recipe incorporates lots of spaghetti squash and is meat and dairy free.
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 6 cloves garlic, crushed
- 10 ounces fresh spinach or frozen chopped spinach, thawed and patted dry
- Unrefined sea salt, to taste
- 1/2 cup finely chopped fresh basil
- 4 cups cooked spaghetti squash (see notes above)
- 4 cups cooked whole grain gluten free spaghetti, such as jovial
- 2 cups prepared marinara sauce, such as Roa’s
- 2 organic (pastured eggs)
- (OPTIONAL) 1 lb of ground turkey, cooked
- Preheat oven to 350 degrees. Lightly oil the bottom of a 12″ Versa Skillet or a 9×13 casserole dish.
- Heat the oil in a large skillet over medium heat; add the garlic and onion and saute for 2 to 3 minutes.
- Add the spinach and saute until limp, about 2-3 minutes.
- Add the ground turkey, if using.
- Season with salt to taste. Stir in the basil and the cooked spaghetti squash flesh and gently toss the ingredients together.
- Add the cooked spaghetti and gently toss the ingredients once more. Remove skillet from heat and set aside.
- In a medium bowl, whisk together the marinara sauce and the egg. Stir the sauce into the spaghetti mixture and gently toss to coat. Transfer the spaghetti squash mixture to the prepared casserole.
- Bake, uncovered, for 20 to 25 minutes, or until firm. Remove from oven and allow to cool 10 minutes before serving. Serve warm.
Hungry for More Clean & Healthy Dinner Recipes?
Be sure to check out our Clean Cuisine Dinners e-cookbook for a full month of menus, shopping lists and more!