Spaghetti Pie with Spaghetti Squash
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.

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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!
Spaghetti Pie with Spaghetti Squash
Our Spaghetti Pie with Spagetti Squash recipe incorporates lots of spaghetti squash and is meat and dairy free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 1x
Ingredients
- 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
Instructions
- 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.
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One of my favorite dishes
My kids loved this too! Tysm!
Thank you Susan — we love this dish as a regular for sure… and yes, kids love it and easy to make ahead too!
Loved this recipe. It took me a bit of time to pull together but definitely worth it!
I added nutritional yeast on top together with the walnuts. Next time I’d like to put more spinach to get more greens.
I have made this twice now and we love it! Thank you! We found a new family favorite!
I made this today! Its a good one to make on weekends since it takes time to get all the ingredients ready, but it’s oh so definitely worth the time!
My husband and I both loved it.
I added in a bit of tempeh as suggested in a comment, and added nutritional yeast on top, together with the walnuts.
Definitelu a keeper, thank you!!
Hi Ivy, can this dish be made with only the spaghetti squash and maybe zucchini noodles instead of the grain noodles? Thank you!
Hi Shauna, oh yes! You can definitely make the dish with just the spaghetti squash but I think the addition of zucchini noodles would be a GREAT idea. Please let me know how it turns out if you try it like that!
This is delicious! I made this today and it’s a huge hit with my family (husband, 4.5-year old and 17-month old). Everyone took seconds and my husband wants to bring it to work tomorrow. We used the gluten-free pasta (Ancient Harvest is the brand we use anyway), as we are gluten- and dairy-free. We made a side of roasted riced cauliflower and it, too, was gobbled up. Thanks so much!
Yay! So so happy to hear it was such a hit with everyone Kimberly—thank you for taking the time to let me know =)
I work full-time and rely on one dish meals that I can prepare over the weekend. I wanted to incorporate a bit more protein, so I sauteed diced pieces of tempeh with the garlic in some unrefined red palm oil before proceeding with the remainder of the recipe. I have definitely found another keeper for my recurring favorites!
Oh Yay!! So so glad you liked it Sandy. And I love the idea of adding the extra tempeh. I’ll have to try that myself 😉