Spaghetti Pie with Spaghetti Squash

Our Spaghetti Pie with Spagetti Squash recipe incorporates lots of spaghetti squash and is meat and dairy free.

spaghetti pie
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  • 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


  1. Preheat oven to 350 degrees. Lightly oil the bottom of a 12″ Versa Skillet or a 9×13 casserole dish.
  2. Heat the oil in a large skillet over medium heat; add the garlic and onion and saute for 2 to 3 minutes. spaghetti pie recipe
  3. Add the spinach and saute until limp, about 2-3 minutes.spaghetti pie recipe
  4. Add the ground turkey, if using. spaghetti pie recipe
  5. Season with salt to taste. Stir in the basil and the cooked spaghetti squash flesh and gently toss the ingredients together. spaghetti pie recipe
  6. Add the cooked spaghetti and gently toss the ingredients once more. Remove skillet from heat and set aside. spaghetti pie recipe
  7. 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. spaghetti pie recipe
  8. Bake, uncovered, for 20 to 25 minutes, or until firm. Remove from oven and allow to cool 10 minutes before serving. Serve warm. spaghetti pie

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