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
Scale
- 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.
Find it online: https://cleancuisine.com/clean-spaghetti-pie-recipe/