Spaghetti Squash Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
• Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

Steps:

• Heat oven to 350ºF.
• Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
• Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in pasta sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.
• Cut squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.
• Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.

Steps:

• Spray 9" pie pan with non stick spray.
• Mix squash noodles with egg whites and parmesan cheese press into pan forming crust.
• Spread with yogurt.
• Cook ground beef in skillet with onions, green peppers, garlic and any of the spices and or herbs that you have chosen. When meat is brown, add tomatoes and tomato sauce.
• Add meat mixture to noodle crust and bake at 350 degrees for 20 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Use a small paring knife to puncture the spaghetti squash a few times all over. Place on a baking sheet and bake until tender, about 1 hour. Let cool until cool enough to handle, then use a large knife to slice the squash open lengthwise. Scrape out the seeds with a fork and discard. Continue to use the fork to pull the flesh from its peel. (Leave the oven on.)
• Wrap the squash in a clean dishtowel and squeeze out all the excess water. (There will be quite a bit of water in the squash. It is important to squeeze out as much as you can so that the crust will have a better texture.)
• Whisk the eggs together with the shredded mozzarella and garlic salt in a large mixing bowl. Stir in the spaghetti squash until well combined.
• Line a baking sheet with parchment paper and spray with nonstick cooking spray. Transfer the squash to the center of the baking sheet and spread into a 10-inch circle. Bake until golden brown, about 20 minutes.
• Spread the pizza sauce on the crust and top with the desired toppings. Bake until the cheese is melted and bubbly, an additional 10 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
• Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
• Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
• Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
• Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.

Steps:

• Crack eggs into a large bowl.
• Add cream, and spices.
• Whip with a hand whisp.
• Stir in squash and salt
• Pour in un-bake pie crust.
• Back at 350 degrees about 60 to 75 minutes until a butter knive inserted about 1 inch from center comes out clean.
• Serve cooled with whipped cream if you like.

Steps:

• Line a 9" pie pan with pie crust.
• Mix all of the listed ingredients, and beat well.
• Pour into pie crust.
• Bake at 450 for 10 minutes.
• Reduce heat to 300 and bake until pie is done.
• (Stick a knife down in the middle of the pie, if it pulls out clean, it's done).
• This will take roughly another 45 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
• Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
• Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
• Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Steps:

• Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
• Put all ingredients except squash in your blender and whiz on low for a minute or so.
• Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
• Bake for 30-40 minutes or until just set. The top will puff up and brown.
• NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.