Spaghetti Squash Meat Pie
Now, I realize “meat pie” may not be the most appetizing-sounding word for this, but there really isn’t a more accurate term. But who doesn’t love meat or pie, right? So together it’s like a unicorn RIDING a rainbow, AMIRITE?
Anyway. This isn’t nearly as hard as the amount of ingredients might seem to make it, but there is a significant amount of cook time. It’s a good idea to cook the squash earlier so it’s cool enough to handle.
The “crust” of this pie is made with spaghetti squash, ricotta and mozzarella cheese, egg, Parmesan, salt, and garlic powder. I literally mixed all that stuff together and formed it down in my 9-inch pie pan. I baked it on low for almost an hour, letting the egg work on “holding” the crust together. When it was slightly brown, we took it out, and added the already cooked meat sauce, topped with a delicious cheese blend, and popped it back in to brown for another 20-25 minutes. And it came out exactly as I wanted it. See how pretty?
Spaghetti Squash Meat Pie
What you need:
For the “crust:”
- 1 medium spaghetti squash, cooked.
- 1/2 c. ricotta cheese
- 1 c. shredded mozzarella cheese
- 1/4 c. Parmesan cheese
- 1 egg, beaten
- 1/4 tsp garlic powder
For the “filling:”
- 2 tbsp butter (or olive oil)
- 1/2. finely chopped onion
- 2 tsp. minced garlic
- pinch of salt
- 1 tbsp of Italian Dry Herbs (OR 1/4 tsp dried oregano, 1/4 tsp dried basil, 1/2 tsp. parsley)
- 1 lb ground beef
- 2 tbsp tomato paste
- 1 c. cubed zucchini
- 1 can diced tomatoes
- 2 tsp. honey
For the “topping:”
- 2 tbsp Parmesan
- 3/4-1 c. mozzarella
What you do:
- Using a fork, take out the “spaghetti” from the squash and put into a large bowl. Add in remaining ingredients. (Tip: Make sure the squash is cool or only a little warm; otherwise it will cook the egg as you stir it in and that’s not what you want.) (Not that I’ve ever done that before.) (Ahem.)
- Press this mixture evenly into a 9-in baking dish and bake on low at 325 for 45-60 minutes, until edged nicely browned and middle mostly firm.
- In a large saucepan, melt the butter on medium.
- Add in the onion, zucchini, garlic, salt, and herbs.
- Cook until the onions are translucent.
- Add in meat, tomatoes, tomato paste and honey.
- Stir well and cook on medium for 15 minutes or until meat is cooked through.
- When the “crust is done, simply fill with meat mixture, top with a cheese blend of your choice and amount and stick back in the oven for another 25 minutes until top is golden brown.
- Pressed for time and want to cheat? Grab a bag of the “Italian Blend” mixed cheese and a jar of sauce instead of making your own. But please, splurge the extra $1.50 and make it organic and all-natural/no sugar added. This is my favorite one. Muir Glen makes some amazing organic tomato products (not endorsed).