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.
But really, spaghetti pie is a rather easy dish to makeover. By using whole grain spaghetti, omitting the beef and dairy and working in chopped spinach, a hefty amount of spaghetti squash and a walnut “crumb” topping, 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.
3 Quick Spaghetti Pie Notes Before You Get Cooking…
- 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.
- You’ll definitely want to use whole grain spaghetti too. If you are not gluten free I suggest Delallo brand organic spaghetti. For gluten-free I suggest Ancient Harvest Quinoa Spaghetti.
- You also need a good marinara sauce. If you have the time and inclination, you can always make your own (click HERE for a good basic marinara 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!
- 1 tablespoon extra virgin olive oil
- 6 cloves garlic, crushed
- 10 ounces frozen chopped spinach, thawed and patted very, very dry with kitchen towels
- 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 spaghetti (such as Delallo or gluten-free Ancient Harvest)
- 2 cups prepared marinara sauce (such as Rao’s)
- 2 organic, pastured eggs
- 1 cup raw walnuts
- Preheat oven to 350 degrees. Lightly oil the bottom of a 9 x 13-inch casserole.
- Heat the oil in a large skillet over medium heat; add the garlic and spinach and saute 2 to 3 minutes. 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.
- Place the walnuts in a food processor and pulse into coarse crumbs. Sprinkle the nuts evenly over the top of the spaghetti mixture. Bake, uncovered, for 20 to 25 minutes, or until firm. Remove from oven and allow to cool 10 minutes before serving. Serve warm.
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