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Spaghetti Squash and Zucchini Pie

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Spaghetti Squash & Zucchini Pie

This Spaghetti Squash & Zucchini Pie dish is the perfect comfort food. You can make it vegetarian by eliminating the sausage. Either way we think this is a delicious gluten free meal for the entire family.
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Prep Time 1 min
Cook Time 1 hr
Total Time 2 hrs 1 min
Servings 8 People

Ingredients
  

  • 1 Large Spaghetti squash
  • 1 Tbs Olive oil
  • 1 Large Yellow onion chopped
  • 2 Small Zucchini chopped
  • 1 Pound Grass fed Italian sausage
  • 1 28 Ounce can Marinara sauce
  • 1/4 Cup Parmesan cheese grated
  • 2 Cups Mozzarella cheese grated
  • 1 Cup Ricotta cheese
  • 2 Large Farm fresh eggs
  • To taste Salt & pepper
  • Dash Crushed red pepper flakes

Instructions
 

  • Preheat oven to 375 degrees.
  • Cut squash into two-inch rounds and remove the seeds.
  • Sprinkle with salt and bake for an hour, flipping over after 30 minutes.
  • Cut the zucchini, chop the onions and mince the garlic.
  • In a large skillet, sauté the onions, zucchini and garlic in 1 tablespoon oil for 5 minutes.
  • Add the sausage and cook until browned and cooked through.
  • Shred the Parmesan & mozzarella cheeses.
  • Add the marinara sauce and cook down for 15 minutes on low.
  • Cool the squash to room temperature.
  • Using a fork shred the squash into spaghetti noodles.
  • Place the squash in a colander and cover with a clean, dry dishtowel, pressing down to squeeze out excess moisture.
  • In a bowl and add the ricotta, eggs salt and pepper and mix together.
  • Add the squash to the egg and ricotta, stirring to fully combine.
  • Coat a 9-inch casserole dish with olive oil and spread the squash and ricotta mixture evenly over the bottom of the dish.
  • Pour the mariner sauce over the squash.
  • Sprinkle with the cheeses.
  • Bake for 30 minutes or until bubbly, let rest a few moments and serve.
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