How To Make A Dessert Pie With Spaghetti Squash For Filling

Mock Coconut Pie (Spaghetti Squash Pie)

I was a little hesitant at first, but it turned out to be very delicious. Even after I substituted the sugar for Splenda, the eggs for egg whites, and the butter with butter spray, the cake still turned out delicious. It’s very tasty and has absolutely no flavor of squash at all!

Most helpful critical review

This did not sit well with me in the least. It was just a bizarre occurrence. There appeared to be a significant amount of watery fluid in it. Sorry. Unfortunately, this did not work for me. 202 People Have Voted

• 5star values totaled 130
• 4star values totaled 43. 3star ratings: 17, 2star ratings: 6, and 1star ratings: 6.

I was a little hesitant at first, but it turned out to be very delicious. Even after I substituted the sugar for Splenda, the eggs for egg whites, and the butter with butter spray, the cake still turned out delicious. It’s very tasty and has absolutely no flavor of squash at all! I had my concerns at first, but I decided to give it a chance and it turned out fantastic!

1. For those who aren’t sure how to cook the squash, I sliced it in half lengthwise, scooped out the seeds and pulp, and then laid it face down on a cookie sheet and baked it at 400 degrees for 40 minutes until it was tender.
2. Considering that I had a very large squash, I got around 5 cups out of it, so you should only require 1.
3. This is something I will absolutely cook again.
4. My adolescent sons and daughters always ask for it.
5. Warm or cold, it doesn’t matter!
6. I blend the sugar (I use less than a cup), eggs, butter, lemon juice, and vanilla in a blender and pour over the squash, stirring to combine.
7. I’ve never used a pie crust with this recipe, and we’ve never missed it for that matter.
8. Continue readingAdvertisement Wow.
9. It was very delicious.
10. However, it did take a little longer to cook, and when I eventually pulled it out of the oven after 50 minutes (and my oven is really hot), it still didn’t allow a knife to come out clean, but it was still absolutely delicious.
11. When it’s long and stringy, it’s difficult to cut each portion into individual pieces.

What a delightful surprise it was to see how well everything came together.

• Instead of making a crust or purchasing one, I produced a crustless version of the dish.
• I didn’t want any extra fat in the first place.
• I think I’ll decrease the sugar in half next time.
• After that, I was concerned that I had used too much squash (I made a mess).
• I agree that you should chop up your squash and drain all the liquid before cooking it.
• But it’s fantastic!
• In addition, this only used up approximately a quarter of the squash I had on hand.

I was looking for something to do with spaghetti squash when I came across this recipe.

and I just adore it!

TRY IT TRY IT TRY IT!

I reduced the sugar to 3/4 cup.

Also, in order to reduce the fat and calories even further, I baked them in cupcake pans lined with wonton wrappers that could be found at any Asian grocery shop.

Fill the molds with the mixture and bake for 30 minutes.

For a while, I assumed this dish was some sort of practical joke, with a bunch of pre-teen kids chuckling at the prospect of someone really making and presenting it to their family.

But I had some leftover spaghetti squash from supper and decided, what the heck, I’d make something out of it.

This is a recipe that I will absolutely make again and share along to my friends.

This did not sit well with me in the least.

It was just a bizarre occurrence.

Sorry.

 

Spaghetti Squash Pie

Please be sure to check out the most recent NCK cheese pie recipe if you enjoy spaghetti squash pie. Sweet corn pie with cheddar cheese! Someone please help me–I simply can’t seem to stop myself from transforming comfort foods! Perhaps I should rename my blog “comfort classic makeovers” to better reflect its content. Catchy. Is there anyone else who grew up eating spaghetti pie? Because the Olson family was completely devoted to it. My first thought when I read that Lindsay, a fellow Minnesotan (and rock star food blogger) about my age had posted a spaghetti pie recipe onPinch of Yum this summer was, “It must be a Minnesota thing!” It’s because you’re well aware that east coast Italians would never degrade their pasta in this manner.

1. Beginning with a pie dish (of course), it is layered with piles of spaghetti noodles combined with egg and cheese, as well as sour cream, followed by a thick layer of hearty red sauce, and finally topped with shredded mozzarella cheese (Mom, correct me if I got anything wrong).
2. You have to try it to believe it, since any term I can think of to describe it sounds less than delicious when written down.
3. Chewy?
4. It essentially implies that you will receive more spaghetti as well as a perfect balance of noodles and sauce in every bite.
5. Sadly, though, a certain Olson family has decided to stop eating processed wheat, which means that I will be unable to enjoy spaghetti pie, half a loaf of garlic bread (just being honest), and a glass of red wine for the time being at least.
6. The majority of the time, this should imply using whole foods and unprocessed components in the kitchen.
7. As a result, when I received a spaghetti squash as a present at my parents’ place this summer, it was like a lightning bolt struck me.

This is most likely due to the fact that it is not as straightforward as just replacing out the noodles with spaghetti squash.

It resulted in the creation of my mushroom marinara sauce (fresh produce = kitchen ingenuity), thus the pie was delicious in terms of flavor.

Because the sauce was made the same day as the pasta, it took significantly longer to prepare, and I was in a hurry to get supper on the table for two hungry riders, I didn’t take any photographs of it.

Hehe.

It turned out that I could fix both of my difficulties simply squeezing out excess water from the squash after it had been cooked.

As you might guess, this reduces the sheer volume of squash noodles used, and it also helps the egg and ricotta adhere better to the noodles because they aren’t slippery and moist.

While I haven’t tested it, I believe that your egg will not set since you are putting too much moisture into the eggs, which are mostly composed of fat and cholesterol.

A large amount of water added to a mixture of “noodles” and fat produces the consequences that were predicted.

Perfect spaghetti pie that is gluten-free, noodle-free, and meat-free (if that is what you like).

I don’t believe Steve and I took a breath until after we finished our plates on the first dish, and if you’re a home chef in any capacity, you know that silence is the highest form of compliment.

My mushroom marinara sauce, which is really delicious in this pie, is included below. More recipes similar spaghetti squash pie may be found here:

• Sweet corn pie with cheddar cheese
• Caramelized onion tart on a potato crust

Sweet corn pie with cheddar cheese; caramelized onion tart on a potato crust;

Description

Cheddar sweet corn pie; caramelized onion tart with a potato crust; and a variety of other dishes

• Cheddar sweet corn pie
• Caramelized onion tart with a potato crust

1. Preheat the oven to 375 degrees (F). Prepare a regular pie plate or a 2-quart baking dish by rubbing it with oil, butter, or spraying it (for closer to 5 pounds of squash, use the 2 quart dish). Cut the squash crosswise into four rounds that are all about the same thickness and place them on a baking sheet. Sprinkle with salt (do not use oil) and bake for an hour, turning halfway during the baking time. Coat the bottom of a medium pan with olive oil and heat it completely over medium high heat until the oil is hot. Fry on one side for 3 to 5 minutes, or until the zucchini is golden brown, until all of the zucchini can be fit in a single layer. Flip over and cook the other side until golden brown, then transfer to paper towels to drain and gently sprinkle with salt. Continue the procedure, adding extra oil to the pan as required, until all of the zucchini is cooked. Finished! To make a very hard pie, strain the tomato sauce through a fine mesh sieve placed over a dish and toss once or twice to remove excess water
2. Leave aside
3. For a soft pie, pour the tomato sauce in a fine mesh strainer set over a bowl and swirl once or twice to drain excess water
4. In the same pan as the zucchini, heat a teaspoon of oil over medium heat until shimmering. Cook, stirring periodically, for 7 to 10 minutes, or until the onion is tender and gently browned, depending on your preference. Transfer the mixture to a large mixing basin. When the onions have cooled somewhat, whisk in half of the parmesan, the ricotta, the eggs, a teaspoon of salt, and a quarter teaspoon of pepper. When the squash is cooked and has cooled slightly, run a fork down the interior of the rounds to shred it into “noodles.” Squash should be placed in a strainer over a sink or in a bowl and pressed to get out as much water as possible—there will be a lot! Bake at 250 degrees for around 20 minutes to completely dry out the squash. Spray a baking sheet with olive oil spray and place the noodles in an uniform layer on top of it. Add the squash noodles to the ricotta mixture and toss until everything is thoroughly combined. Pour the squash mixture onto the pie dish that has been prepared
5. Top the squash with an equal layer of fried zucchini
6. Then carefully spread the sauce over the fried zucchini until completely covered. To finish, sprinkle the fontina or mozzarella on top, along with the remaining parmesan and a sprinkling of black pepper. Bake at 375 degrees for 30 minutes, or until bubbling and cheese is melted, on a rimmed baking sheet (to collect any spillover). Increase the temperature of the oven to 425 degrees and bake for an additional 10 minutes to brown the top layer of cheese. Allow it cool for a few minutes before cutting into slices and serving with freshly chopped basil

• Oven should be preheated at 375 degree F. (F). Standard pie plate or 2-quart baking dish should be greased, but not sprayed (for closer to 5 pounds of squash, use the 2 quart dish). Lay down the squash on a baking sheet and cut it in half crosswise to make four rounds that are all about the same thickness. Sprinkle with salt (do not use oil) and bake for an hour, turning halfway during the cooking time. Lightly coat the bottom of a medium pan with olive oil and heat over medium high heat until the oil is hot and bubbling. Fry on one side for 3 to 5 minutes, or until the zucchini is golden brown, until all of the zucchini can be fit on one layer. Cook on the other side until golden brown, then transfer to a plate lined with paper towels to drain. Season liberally with salt while still warm. Continue the procedure, adding extra oil to the pan as required, until all of the zucchini are cooked. Finished! To make a very hard pie, strain the tomato sauce through a fine mesh sieve placed over a dish and toss once or twice to remove excess water
• Put aside
• For a soft pie, pour the tomato sauce in a fine mesh strainer set over a bowl and swirl to drain excess water
• In the same pan as the zucchini, heat a teaspoon of oil over medium heat until hot. Cook, stirring periodically, for 7 to 10 minutes, or until the onion is tender and fairly browned, stirring regularly. Transfer the ingredients to a large mixing bowl and combine well. Then, after the onions have cooled a little, add half of the parmesan, the ricotta, eggs, a teaspoon of salt, and a quarter teaspoon of pepper and combine well. When the squash is soft and has cooled little, run a fork around inside the rounds to shred them into “noodles.” Place the squash in a colander set over a sink or in a dish, and squeeze out as much water as you can—there will be a lot of water. Bake at 250 degrees for around 20 minutes to thoroughly dry out the squash. Spray a baking sheet with olive oil spray and place the noodles in an uniform layer on top of it. In a large mixing bowl, combine the squash noodles with the ricotta mixture until thoroughly combined. Sprinkle an even layer of fried zucchini on top of the squash mixture in the prepared pie dish, then carefully distribute the remaining sauce over the zucchini. Bake for 30 minutes at 350 degrees. To finish, sprinkle the fontina or mozzarella over top, followed by the remaining parmesan and a sprinkling of black pepper. 375°F for 30 minutes, or until bubbling and cheese is melted, on a rimmed baking sheet (to catch any overflow). To brown the top layer of cheese, increase the oven temperature to 425 degrees Fahrenheit and bake for an additional 10 minutes after that. To serve, allow to cool for a few minutes before cutting into slices and garnishing with fresh basil

Spaghetti Squash-Coconut Custard Pie Recipe

Preheat the oven to 375 degrees Fahrenheit (F). Prepare a standard pie plate or a 2-quart baking dish by rubbing it with oil, butter, or cooking spray (for closer to 5 pounds of squash, use the 2 quart dish). Cut the squash in half crosswise to make four rounds that are all about the same thickness and place them on a baking pan. Sprinkle with salt (do not use oil) and bake for an hour, turning halfway during the baking time; Lightly coat the bottom of a medium pan with olive oil and heat over medium high heat until the oil is hot and bubbly.

• Flip over and cook on the other side until golden brown, then transfer to paper towels to drain and gently sprinkle with salt.
• To make a very hard pie, strain the tomato sauce through a fine mesh sieve placed over a dish and toss once or twice to remove excess water; leave aside; for a soft pie, pour the tomato sauce in a fine mesh strainer set over a bowl and stir once or twice to drain excess water.
• Cook for 7 to 10 minutes, stirring periodically, until the onion is tender and gently browned.
• When the onions have cooled somewhat, add half of the parmesan, the ricotta, the eggs, a teaspoon of salt, and a quarter teaspoon of pepper and stir well.
• Bake at 250 degrees for around 20 minutes to thoroughly dry out the squash.
• Add the squash noodles to the ricotta mixture and thoroughly mix everything together.
• Finish with the fontina or mozzarella, the remaining parmesan, and a sprinkle of black pepper.
• Increase the oven temperature to 425 degrees and bake for an additional 10 minutes to brown the top layer of cheese.

Ingredients:

• 4 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract, 1 13.5 oz can light coconut milk, 1/4 cup agave syrup, 6 tablespoons all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 cup cooked spaghetti squash, grated sweetened coconut to sprinkle on top

Directions:

In a blender or food processor, combine all of the ingredients (except the spaghetti squash and the coconut) until smooth. Blend or process for three minutes, or until the mixture is completely smooth. Add in the squash and mix well. Pour into a 9- or 10-inch pie pan with a deep dish. Sprinkle a little coconut on top to finish it off.

Bake for 40-45 minutes at 350 degrees Fahrenheit, or until a knife inserted in the center comes out clean. In order for us to receive money from connecting to Amazon.com and related sites, we have joined the Amazon Services LLC Associates Network, which is an affiliate advertising program.

Keto “Coconut” Crustless Pie

2020-04-11T21:34:00+00:00 When your grandma bakes the most incredible handmade pies, you eat pie for every meal of the day. We didn’t want birthday cake; instead, we wanted birthday pie for our celebration. We had pies on every holiday and special event growing up. I never asked for coconut pie or pecan pie when I was a child. Those pies struck me as more “grown-up” in flavor and presentation. When I was an adult and ready to try a more “mature” pie, I discovered coconut pie and fell in love with the flavor and texture of it.not so much with the pie crust as with the creamy dreamy coconut pie filling, which I preferred.

• In any case, regular coconut pie is not keto friendly, but my keto-friendly coconut crustless pie is.
• Even the coconut was no longer a problem for me!
• this recipe has almost no coconut and yet it tastes just like the creamy luscious coconut pie filling!
• Yes, I made a coconut pie out of a winter squash, and it tastes exactly like coconut pie filling, which is delicious.
• Coconut is keto-friendly, but because of its high fat content, it also has a high calorie count.
• Even if the net carbohydrate content of coconut and spaghetti squash are same, there are substantial differences between them when it comes to calories and total carbohydrate content.
• Spaghetti squash is wonderful in both savory meals and sweets because it enhances the tastes of the foods and desserts surrounding it.

Do you want to try another delectable meal that incorporates spaghetti squash?

This is a simple and delicious spaghetti squash dessert dish that is perfect for special occasions but can also be served as a casual sweet treat on a regular basis.

This spaghetti squash dish, which uses a winter squash, creates a delicious Thanksgiving or Christmas dessert that the whole family will enjoy.

For pie pieces, simply bake the filling in a pie dish rather than the spaghetti shell, and you’ll have a pie in no time!

In any case, it tastes creamy and wonderful, despite the fact that it has just 3 g net carbohydrates and 89 calories per serving!

This coconut pie is the perfect treat for the holidays or whenever you have a taste for coconut pie.

Low in carbohydrate and calorie content, yet high in taste. Preparation time: 15 minutes Cooking Time: 45 minutes 1 hour is the whole time allotted. Course:Dessert Cuisine:American Nutritional Values per Serving: Calories: 89kcalMacros per Serving: Total Carbohydrate:14g Protein:2g Fat:7g

Cook Spaghetti Squash

• Preheat the oven to 400 degrees Fahrenheit. Remove seeds and ribbing from the spaghetti squash with a spoon and set it on a baking sheet coated with aluminum foil. Drizzle roughly 1 teaspoon of liquid coconut oil into the squash. Add a little of salt if desired. Using a fork, scrape the strands of the squash into a large mixing bowl
• Flip the squash over and set it skin side up on a baking sheet
• Bake for 35 minutes and remove from oven.

Dessert

• Activate the oven’s convection setting at 400 degrees. Remove seeds and ribbing from the spaghetti squash with a spoon and set it on a baking sheet wrapped with aluminum foil. Drizzle roughly 1 teaspoon of liquid coconut oil inside the squash and bake for 30 minutes. Add a pinch of salt to finish. In a baking sheet, arrange the squash skin side up
• Bake for 35 minutes, then remove from the oven
• Scrape the strands of squash together with your fork and place in a large mixing bowl.

Keto “Coconut” Crustless Pie Nutritional Information Amount Per ServingCalories89Calories from Fat 63 percent Daily Value*Fat7g11 percent Carbohydrates14g5 percent Protein2g4 percent *Percent Daily Values are based on a 2000 calorie diet. Nutritional Information Amazon Services LLC Associates Program is a program created to offer a mechanism for websites to earn advertising revenue by advertising and linking to Amazon.com. Think Low Carb is a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program.

Mock Coconut Pie (Spaghetti Squash Pie) Recipe

Not many people are aware that this pie is not prepared with coconut, but rather with spaghetti squash instead of coconut. A big harvest of spaghetti squash left me stumped, so I devised this recipe to solve a problem that is now a non-issue for me.

How To Make Mock Coconut Pie (Spaghetti Squash Pie)

• The fact that this pie is not prepared with coconut, but rather with spaghetti squash, would surprise most people. A bountiful harvest of spaghetti squash left me stumped, so I devised this recipe to solve a problem that is now a non-issue for me every year.

1. Prepare your baking sheet by preheating your oven to 350 degrees Fahrenheit. To make the frosting, combine the sugar and eggs in a mixing dish and whisk until the mixture is light and fluffy. After that, whip in the butter, lemon juice, and vanilla extract until everything is well-combined. Stir in the spaghetti squash, and then pour the mixture into the pie shell that has been pre-baked. If preferred, sprinkle nutmeg and cinnamon over the top of the dish. 40-45 minutes, or until a knife inserted in the center comes out clean, depending on how large your pie is. Before serving, let the pie to cool on a cooling rack. If you’d want, you may top it with whipped cream if you’d like. After that, simply serve and enjoy

How To Make Mock Coconut Pie (Spaghetti Squash Pie)

Prep:10mins Cook:45mins Total:55mins Ingredients

• 1-1/2 cups white sugar
• 3-1/2 eggs
• 1/4 cup softened butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla essence
• 3-1/2 cups shredded spaghetti squash, boiled baking a pie crust that is 19 inches in diameter
• Optionally: powdered nutmeg and cinnamon (1 teaspoon each)
• Optionally: 1 1/2 cups whipped cream for garnishing

1-1/2 cups white sugar; 3-1/2 eggs; 1/4 cup softened butter; 1 tablespoon fresh lemon juice; 1 teaspoon vanilla essence; 3-1/2 cups shredded spaghetti squash (cooked). 1 teaspoon ground nutmeg, optional; 1 teaspoon ground cinnamon, optional; 1 1/2 cups whipped cream for garnishing, optional; 19-inch pie shell, cooked;

1. Prepare your baking sheet by preheating your oven to 350 degrees Fahrenheit. To make the frosting, combine the sugar and eggs in a mixing dish and whisk until the mixture is light and fluffy. After that, whip in the butter, lemon juice, and vanilla extract until everything is well-combined. Stir in the spaghetti squash, and then pour the mixture into the pie shell that has been pre-baked. If preferred, sprinkle nutmeg and cinnamon over the top of the dish. 40-45 minutes, or until a knife inserted in the center comes out clean, depending on how large your pie is. Before serving, let the pie to cool on a cooling rack. If you’d want, you may top it with whipped cream if you’d like. After that, simply serve and enjoy

Mock Coconut Pie (Spaghetti Squash) Recipe – Food.com

Prepare your baking sheet by preheating the oven to 350 degrees Fahrenheit. A mixing dish filled with sugar and eggs should have a light and frothy mixture when finished. Next, incorporate the butter, lemon juice, and vanilla extract into the batter until everything is well-combined. The spaghetti squash should be stirred in at this point, and the mixture should be poured into the pie shell that has already been cooked. Top with a sprinkle of nutmeg and cinnamon if preferred; 40-45 minutes, or until a knife inserted in the center comes out clean, in your preheated oven.

Feel free to garnish with whipped cream if you so desire.nbsp; Serve and enjoy the results.

• Eggs that have been softly beaten
• Whipped cream to serve as a garnish (optional)

NUTRITION INFO

1 (126) g is the serving size. Number of Servings per Recipe: 6 AMT./PER SERVING percent PERFORMANCE ON A DAILY BASIS Calories: 414.1 Calories from Fat: 187 g45% of total calories: 414.1 20.8 g (32 percent) of total fat 8.3 g (41 percent) of saturated fat Cholesterol 113.3 mg 37% of total cholesterol carbohydrate52.7 g (17 percent) total carbohydrate Dietary Fiber (0.5 g2 percent of total calories) The amount of sugar in 33.6 g is 134 percent.

DIRECTIONS

• Preheat the oven to 350 degrees. Scoop the squash out of the shell with two forks and put it aside (you’ll need around 3 cups). Eggs, sugar, butter, lemon juice, and vanilla extract should be mixed together in a large mixing basin. well-whisked
• Add the spaghetti squash and mix well. Pour into a pie crust that has been pre-baked and sprinkle with nutmeg or cinnamon, if preferred. Preheat the oven to 400°F and bake for 40-45 minutes, or until a knife inserted in the center comes out clean. Allow to cool on the rack
• Serve with a dollop of freshly whipped cream on top. Refrigerate after covering with plastic wrap.

RECIPE MADE WITH LOVE BY

No one would guess that this pie isn’t made with coconut. “I discovered the recipe in a neighborhood newspaper while vacationing in a fairly remote part of West Virginia around twenty years ago,” said the author.

recipes

No one would guess that this pie isn’t made with coconut. ” Approximately twenty years ago, while on vacation in a fairly remote part in West Virginia, I came upon the recipe in a neighborhood newspaper.

What you need

This pie will require one giant spaghetti squash and some strength to split it in half, which will be used to prepare it. You may need to perform quite an amount of chopping with the knife at this phase, so proceed with caution.

How to make spaghetti squash pie

This pie will require one giant spaghetti squash and some strength to split it in half, which will be used to create it.

To complete this phase, you will need to perform a significant amount of hacking with the knife.

Step 2

Shred the flesh of the squash once it has cooled down enough to handle comfortably. The cooked squash is shredded into thin strands that resemble spaghetti, thus the dish’s name.

Step 4

To make the frosting, cream together 3 cups sugar and 3 eggs in a mixing bowl until light and fluffy.

Step 5

14 cup butter should be melted and then incorporated into the egg and sugar mixture. 1 tablespoon freshly squeezed lemon juice and 1 tablespoon freshly grated lemon zest Whisk the ingredients together until they are well combined.

Step 6

1 tablespoon of coconut flavour should be added to the mixture.

Step 7

Stir in the spaghetti squash and transfer the mixture to a pie shell that has been pre-baked.

Step 8

In a large mixing bowl, combine all of the ingredients. Pour the mixture into a pie shell that has been previously cooked.

Spaghetti Squash Pie

This spaghetti squash pie dish is really simple to prepare and can be on the table in minutes! Additionally, it is delectable.

• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lemon zest
• 1 tablespoon coconut flavoring
• 3 cups sugar
• 3 eggs
• 14 cup butter
• 1 tablespoon coconut flavoring 3 cups boiled and shredded spaghetti squash
• 1 baked pie shell
• 1 teaspoon crushed nutmeg
• 1 pinch ground cinnamon
• 3 tablespoons olive oil

1. Preheat the oven to 350 degrees Fahrenheit. In a mixing dish, whisk together the sugar and eggs until they are light and fluffy
2. In a separate bowl, whisk together the butter, lemon juice, lemon zest, and vanilla. Mix until everything is well-combined. Add in the spaghetti squash and mix well. Pour the mixture into the pie shell that has been previously cooked. Using nutmeg and cinnamon, sprinkle the top of the cake. Baking time is 40-45 minutes, or until the middle of the cake comes out clean when poked with a knife. Wait until the slices are cold before slicing. Toss with whipped cream and serve as desired.

350 degrees Fahrenheit is the temperature for the oven. In a mixing bowl, whisk together the sugar and eggs until they are light and airy. In a separate bowl, whisk together the butter, lemon juice, lemon zest, and vanilla extract until smooth. Continue to mix until everything is well-combined The spaghetti squash should be added at this point. In a pie crust that has already been cooked, pour the ingredients in. Using nutmeg and cinnamon, sprinkle the top of the dish. In a preheated oven, bake for 40-45 minutes, or until a knife inserted in the middle comes out clean.

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Spaghetti Squash Pie with a Savory Twist

• 1 egg
• 1 tablespoon olive oil spray
• 2 cups cooked spaghetti squash, drained
• 1/4 cup shredded Parmesan cheese (freshly grated if possible)

• 1 cup ricotta cheese (whole milk or part-skim)
• 1/4 cup grated Parmesan cheese (freshly grated if possible)
• 1 egg
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper (to taste)

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped (or 2 red)
• 1 red bell pepper, chopped (or 2 red)
• 1 pound lean ground beef (or ground turkey)
• 1 pound lean ground turkey 1 1/2 cups homemade marinara sauce or Easy Chunky Tomato Sauce

• 1/2 cup grated Parmesan cheese (freshly grated if possible)
• 1/2 cup shredded mozzarella or cheddar cheese (regular or reduced-fat)

1. Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch pie pan or quiche dish by lightly spraying it with olive oil spray. To make the crust, combine the spaghetti squash, Parmesan cheese, and egg in a medium-sized mixing basin. Pour the mixture into a pie dish and push it into the bottom and up the sides of the pan by approximately 1 inch. Bake for 10 to 15 minutes, or until the crust seems “set” and has a light brown color to it. Allow time for cooling. Cheese Filling: In a small mixing dish, combine all of the ingredients and set aside. Remove from consideration
2. Sauce de viande: In a large saucepan, heat the olive oil over a medium heat setting. Fry for about 7 minutes, or until the onions are softened and the ground beef or turkey is cooked through, in a large skillet with the garlic, peppers, and olive oil (with no pink remaining). Drain the water well. Add the beef mixture back to the pan. Add the sauce and mix well. Preparation and baking: Spoon the contents into the cooked crust. Finish with a dollop of beef sauce. Cheeses should be sprinkled on top. Bake uncovered for approximately 35 minutes, or until the mixture is heated and the cheeses are melted.

Preparation Ahead of Time and Storage Tips: You may prepare the crust up to one day ahead of time. Refrigerate after covering with plastic wrap. Before constructing the pie, use a paper towel to wipe away any excess moisture. It is important to construct the pie right before baking it in order to prevent the cheese and sauce ingredients from getting runny. Leftover baked pie can be stored in the refrigerator for up to 2 days. Reheat, covered, at 325 degrees for approximately 10 minutes, or until thoroughly heated.

There are many delicious variants to this recipe, which makes it a great family-friendly dinner to prepare.

Written byDavid Shapiro

View all of David Shapiro’s blog postings.

Squash Pie Dessert Recipes with ingredients,nutritions,instructions and related recipes

• Trim and flute the edges of a 9-inch pie pan after lining it with pastry. Make leaf-shaped cookie cutter scraps to use as garnish if desired
• Arrange on a baking sheet and set away. In a large mixing basin, whisk together the sugar, cornstarch, and cinnamon until well combined. Mix in the squash, butter, eggs, water, and vanilla until everything is completely smooth. Pour into the pie crust. Wrap the edges of the foil in a loose manner. Preheat the oven to 350°F and bake for 15 minutes. Remove the foil from the pan. Preheat the oven to 350°F for a further 35-40 minutes, or until a knife inserted in the middle comes out clean. Heat oven to 350°F and bake for 5-7 minutes, or until leaves are golden brown. Allow pie and cutouts to cool for 1 hour on a wire rack. Refrigerate the pie until it is completely cooled. Serve with pastry leaves and whipped cream on the side, if preferred.

Dietary Facts: 406 calories, 20 grams of fat (11 grams of saturated fat), 88 milligrams of cholesterol, 200 milligrams salt, 20 grams of protein carbs 56 grams (32 grams sugars, 3 grams fiber), protein 15 grams 4 g of protein

YELLOW SQUASH PIE.SLAP HAPPY’S DESSERTS

• Preheat the oven to 425 degrees Fahrenheit (220 degrees C). Fill a small saucepan halfway with water and add the squash cubes. Bring the water to a boil and simmer until the vegetables are soft, about 15 minutes. Drain, allow to cool, then mash. Measure out 2 cups of mashed squash and place the remaining leftovers in the refrigerator
• Combine the sugar, salt, and spices in a large mixing bowl. Combine the milk, squash, eggs, and butter or margarine in a large mixing bowl. Fill the pie shell that hasn’t been baked yet with the filling. For 40 minutes, or until a knife blade inserted in the center comes out clean, bake at 425 degrees F (220 degrees C).

Nutritional Information: 319.8 calories, 48.1 grams of carbohydrates, 78.4 milligrams of cholesterol, 12.1 grams of fat, 2.6 grams of fiber, 6.9 grams of protein, 4.2 grams of saturated fat, 202.3 milligrams of sodium, 30.5 grams of sugar

SQUASH PIE ~ NO SUGAR ADDED – MAPLEPOINTS

Frommaplepoints.com 4-6 servingsCanadian CuisineCategoryPie/TartServingsCanadian Total Time a period of 30 minutes

BUTTERNUT SQUASH PIE RECIPE – THE SPRUCE EATS

2021-03-24· The tastes of brown sugar and cinnamon combine to create a delightful butternut squash pie that will bring smiles to everyone’s faces. The filling resembles that of a. Fromthespruceeats.com Reading Time Estimated at 3 minutes

STREUSEL SQUASH DESSERT RECIPE: HOW TO MAKE IT

2021-03-24· The tastes of brown sugar and cinnamon combine to create a delightful butternut squash pie that will leave everyone smiling. There’s something familiar about the filling: it’s. Fromthespruceeats.com Approximately 3 minutes to complete this reading.

• Preheat the oven to 350° for 15-20 minutes, or until the sides are beginning to brown. Brown sugar, flour, and cinnamon are combined in a small bowl, and the butter is mixed in until the mixture is crumbly. Set aside after stirring in the pecans. Place the squash in a large saucepan with enough water to cover it and bring to a boil.

SQUASH PIE RECIPE | EATINGWELL

Heat the oven to 350 degrees for 15-20 minutes, or until the edges are starting to brown. Brown sugar, flour, and cinnamon are combined in a small bowl, and the butter is mixed in until the mixture is crumbly; set aside. Set aside after stirring in the pecans Toss the squash and the water in a large saucepan and heat until boiling.

• To make the crust, follow these steps: In a medium-sized mixing bowl, combine the whole-wheat flour, all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Make pea-sized bits of butter by cutting it in with a pastry cutter or two forks until the butter is evenly distributed. Stir in the oil and vinegar with a fork, then add just enough water to make the dough come together into a ball. Turn the dough out onto a big piece of wax paper that has been lightly dusted with flour. Dust a rolling pin with flour and roll the dough out into a 14-inch circle on the work surface. Insert a 9-inch pie pan into the center of the dough, gently pushing it down to form a tight fit. Trim any uneven edges, leaving 1/2 inch of dough hanging over the rim of the baking dish as a border. Fold the edges in and crimp them together to create a beautiful pattern. Wrap the dish in plastic wrap and place it in the refrigerator for 30 minutes. Prick the crust several times with a fork, line it with parchment paper, and fill it with enough pie weights or dry beans to cover the bottom of the pan. Place the pie pan on a baking sheet and bake for 30 minutes. Bake for approximately 20 minutes, or until the crust is firm but not brown.

20 SWEET (AND HEALTHY!) BUTTERNUT SQUASH DESSERT RECIPES.

To make the crust, start with the following ingredients. In a medium-sized mixing bowl, whisk together the whole-wheat flour, all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Make pea-sized chunks of butter using a pastry cutter or two forks and mix in until well combined. Toss in the oil and vinegar with a fork, then add just enough water to make the dough come together in a ball. The dough should be turned out onto a wide piece of wax paper that has been dusted with flour. Use flour to dust the dough and roll it into a 14-inch circle with a rolling pin.

Discard any uneven edges and leave a 1/2-inch border of dough hanging over the rim of the baking dish.

Refrigerate for at least 30 minutes after wrapping in plastic wrap.

Using a baking sheet, place the pie pan.

• The Healthiest Ice Cream Recipe Ever: This paleo ice cream recipe is intended to be consumed while on a sugar detoxification diet. According to reports, it’s still enticing – give it a go and see whether your regular diet may benefit from a little boost
• Butternut Squash Cake: Here’s another wonderful and nutritious spice cake that’s made with only eight ingredients and is both tasty and healthful. (Thanks to Nellie Bellie for this)
• Pie made using butternut squash: If you prefer butternut squash to pumpkin this holiday season, you may provide a little variation for your family and friends. (According to The Moveable Feasts)
• Better better, stir the pie pot a bit more and make up a butternut squash cheesecake! (Image courtesy of Life Tastes Good)
• Butternut Squash, Apple + Pear Crisp: Mmm, crisps made with fresh, seasonal fruits like apples or peaches are probably the best part about each season
• (Image courtesy of Life Tastes Good)
• Don’t knock it till you’ve tried it: Oatmeal Butternut Squash Cookies are delicious! We anticipate that by then, you’ll already be head over heels in love. (Image courtesy of Life Tastes Good)
• Spiced Mini Bundt Cakes: We were obsessed with the apple bourbon bundt cake, so we can’t wait to try these minis. Oh, and they’re topped with maple-toasted nuts and melted apple caramel candies, which is an added bonus. Butternut Squash Snack Cake: We’ll eat anything if it has chocolate, and this is no exception. Dark chocolate is used in this recipe, and the snack cakes are definitely nutritious enough to be classified as “not dessert.” Butternut Squash with Saffron and Granola: Despite the fact that this recipe asks for soaking the squash in sugar to bring out its natural sweetness a bit more, the nuts and granola are still quite nutritious components. Waffles made with butternut squash: Unlike some other variations on sweets, this will not be excessively sugary to have for breakfast. It is the butternut that brings out the right taste of fall flavor, allowing you to start your day with a grin.

DELICATA SQUASH PIE | KING ARTHUR BAKING

Using a hand mixer or an immersion blender, blend until the squash is completely smooth and creamy. Pour the filling into the pie shell that has been made. Add a swirl of cream or evaporated milk to the top of the pie to dress it up. Fromkingarthurbaking.com 5 out of 5 (4) Time allotted a period of two hours Servings1Calories per serving: 324 per serving

• Using a hand mixer or an immersion blender, blend until the squash is smooth and silky. Fill the pie shell with the filling and bake for 30 minutes. A swirl of heavy cream or evaporated milk on top of the pie will dress it up. Fromkingarthurbaking.com five-star rating (4) Duration of the event (in minutes and seconds) 2-hour time frame Number of servings1Calories in each serving324

SUMMER SQUASH PIE- AMEE’S SAVORY DISH

Using a hand mixer or immersion blender, combine the ingredients until smooth. Fill the pie shell that has been made with the filling. Add a swirl of cream or evaporated milk on top of the pie to dress it up a bit. Fromkingarthurbaking.com 5 out of 5 stars (4) Time allotted in total 2 hours and 30 minutes Servings1Calories per serving324 calories per serving

YELLOW SQUASH PIE RECIPE (COCONUT CUSTARD PIE) – LOW CARB YUM

2012-07-28· How to create a recipe for yellow squash pie that includes coconut.

This squash coconut pie is quite simple to prepare. Furthermore, using a food processor or blender makes the process much simpler. . grating the. Fromlowcarbyum.com Calories per serving: 194 (4.2/5 (4)). CategoryDessert

CHAYOTE SQUASH MOCK APPLE PIE (LOW-CARB, GLUTEN-FREE.

2012-07-28· Make a yellow squash pie recipe with coconut by following the instructions on this page. This squash coconut pie is quite simple to make. Furthermore, using a food processor or blender makes the process much simpler and quicker. . grating the surfaces. Fromlowcarbyum.com Calories per serving: 194 (4.2/5 (4)); 4.2/5 (4) CategoryDessert

BUTTERNUT SQUASH PIE – PLANT-BASED DIET RECIPE – VEGAN

Baked Butternut Squash Pie (recipe below). Please give this recipe a star rating (tap to rate publicly) Do you have any suggestions or comments? 682 people have shared this. Join our mailing list to receive free newsletters. 682 people have shared this. Sign up for our e-newsletter. Fromnutritionstudies.org

• Before you begin, make certain that your walnuts are at room temperature. Process the walnuts and salt in a food processor until they are fine crumbs.

12 BUTTERNUT SQUASH DESSERTS THAT PROVE PUMPKIN ISN’T …

Before you begin, make sure that your walnuts are at room temperature. Process walnuts and salt in a food processor until they are fine crumbs; set aside.

6 WAYS TO USE SPAGHETTI SQUASH IN DESSERTS – CHOWHOUND

Make sure your walnuts are at room temperature before eating them. Process the walnuts and salt in a food processor until they are fine crumbs;

SPICED SQUASH CHIFFON PIE RECIPE – TODAY.COM

The dough should be stretched over a 9-inch pie pan. Trim away any excess dough from the edge, leaving approximately 1 inch to crimp decoratively. 2021-11-16 4. Make a line through the middle of the. Fromtoday.com has a rating of 4.2/5 (75) in the category Desserts.

THIS BUTTERNUT SQUASH PIE WILL BE YOUR NEW FAVORITE.

The dough should be stretched over a 9-inch pie pan. Trim away any excess dough from the edges, leaving approximately 1 inch to crimp decoratively. 2021-11-16 The fourth step is to line. The website fromtoday.com has a rating of 4.2/5 (75).

OLD-FASHIONED SQUASH PIE – A HUNDRED YEARS AGO

2017-11-19· Here’s how to make Squash Pie that’s been updated for today’s cooks: Squash Pie is a pie made from squash. Cooking time: 1 hour 45 minutes; serves 4 to 6 people. Difficulty level: medium; Print; 1 3/4 cups winter squash (hubbard, butternut, or another kind), peeled and cut into 1-inch cubes a half cup of sugar 2 quail eggs a half-gallon of milk a half teaspoon of salt 12 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 pie shell (about 9 inches in diameter). Place cubed. Fromahundredyearsago.com Servings4Total Time (in minutes) 1 hour and 45 minutes 2 minutes is the estimated reading time.

HONEYNUT SQUASH PIE – OLIVER’S MARKETS

Honeynut Squash Pie on October 13, 2020. Honeynut squash, which is similar to a butternut squash, is bursting with the real scents of autumn! We enjoy using butternut squash in savory dishes, but it shines just as brilliantly in this decadently sweet pie as it does in other dishes. Make this pie to serve as part of a large holiday feast, or to serve whenever you want a sweet flavor of the season. 2 hours for prep, 1 hour for cooking; this recipe makes 1 pie. Fromoliversmarket.com Reading Time Estimated at 4 minutes

YELLOW SUMMER SQUASH CUSTARD PIE RECIPE

2004-07-30· Remove the squash from the water and pat it dry. Squash should be sliced into 1/4-inch pieces. Over medium heat, bring a large saucepan filled with about 2 inches of water to a boil, stirring occasionally. Add 1/2 teaspoon of salt to the water, along with the squash slices, and bring to a boil.

Remove from the heat and cover the pan; simmer for 5 to 7 minutes, or until the squash is soft, depending on how large your squash is. Fromthespruceeats.com 4.4 out of 5 (57) Time allotted a period of 40 minutes CategoryDessert, PieCalories per serving435 calories per serve

SQUASH PIE FROM SCRATCH – ALL INFORMATION ABOUT HEALTHY.

Recipe for Squash Pie | Allrecipes.com top Fill a small saucepan halfway with water and add the squash cubes. Bring the water to a boil and simmer until the vegetables are soft, about 15 minutes. Drain, allow to cool, then mash. Measure out 2 cups of mashed squash and place the remaining leftovers in the refrigerator. Step No. 2 Combine the sugar, salt, and spices in a large mixing bowl. Combine the milk, squash, eggs, and butter or margarine in a large mixing bowl. Filling should be poured into a.

PUMPKIN PIE SQUASH – ALL INFORMATION ABOUT HEALTHY RECIPES.

Pumpkin Pie – Allrecipes.com Featured Recipe Cover the squash cubes with water in a small saucepan. Boil for about 15 minutes, or until the vegetables are fork-tender. Pour out, let it cool, then mash it all together. Measure out 2 cups of mashed squash and place the remaining leftovers in the refrigerator to keep them fresh. Procedure Number Two (Secondary) Combine the sugar, salt, and spices in a mixing bowl until well combined. Combine the milk, squash, eggs, and butter or margarine in a large mixing bowl until well combined.

Fromtherecipes.info

CAN YOU FREEZE SQUASH PIE – ALL INFORMATION ABOUT HEALTHY.

Recipe for Squash Pie | Allrecipes.com Squash cubes should be covered with water in a small pot. Bring to a boil and simmer until the vegetables are soft, about 15 minutes. Drain, allow to cool, and mash. Measure out 2 cups of mashed squash and place the remainder in the refrigerator. Step number two is to determine what you want to do. Combine the sugar, salt, and spices in a mixing bowl. Mix in the milk, squash, eggs, and butter or margarine until well combined. Filling should be poured into.

BEST PUMPKIN PIE SQUASH: COOKING CHANNEL | THANKSGIVING.

Squash Pie Recipe | Allrecipes.com’s best Cover the squash cubes with water in a small saucepan and set aside. Bring to a boil and simmer until the vegetables are soft, about 15 minutes. Drain, cool, and mash. Measure out 2 cups of mashed squash and set aside the remainder in the refrigerator. Step number two. Combine the sugar, salt, and spices. Blend in the milk, squash, eggs, and butter or margarine until smooth. Filling should be poured into the. Fromtherecipes.info

BUTTERNUT SQUASH DESSERT BARS – ALL INFORMATION ABOUT.

Butternut squash has such a lovely natural sweetness that limiting one’s consumption to savory applications is a disservice to one’s health. This collection of butternut squash desserts, including butternut squash pie, butternut squash cookies, and butternut squash muffins, demonstrates that veggies may be used in sweets. Cookies made with butternut squash (photo courtesy of Jackie Manuel Hernandez) Recipe courtesy of www.therecipes.info

10 BEST SPAGHETTI SQUASH DESSERT RECIPES | YUMMLY

Recipes for Sweetened Spaghetti Squash from AllRecipes on December 12, 2021. Spaghetti squash, butter, brown sugar, and more butter I’m giving you a Spaghetti Squash Cake with Cream Cheese Glaze. Take Time to Savour Your Senses. Reduced-fat milk, all-purpose flour, coconut oil, brown sugar, powdered sugar, and a dozen more ingredients Fromyummly.com

10 BEST BAKED BUTTERNUT SQUASH DESSERT RECIPES | YUMMLY

The Sweetened Spaghetti Squash AllRecipes page was last updated on December 12, 2012.

Spaghetti squash, butter, brown sugar, and butter A Cream Cheese Glazed Spaghetti Squash Cake with a GIVEAWAY! Let your senses take it all in. Low-fat milk, all-purpose flour, coconut oil, brown sugar, powdered sugar, and 12 more ingredients are required. Fromyummly.com

Spaghetti squash and caramel pie

Directions for Baking:Michael Cohen is a composer based in Los Angeles, California. Michael and his buddies were participating in a home version of the Food Network show “Chopped,” and this is the dish that Michael came up with. Directions for making the recipe: The oven should be preheated at 400 degrees Fahrenheit. Prepare a baking sheet by lining it with aluminum foil that has been coated with cooking spray and placing the spaghetti squash halves face down on it. Bake for 45 minutes to an hour, or until the squash is cooked, until the squash is tender.

1. When the meat is cold, transfer it to a bowl and discard the skin (can be done ahead of time).
2. Combine the graham cracker crumbs, six tablespoons of melted butter, 1/4 cup granulated sugar, and a sprinkle of salt in a mixing bowl until well combined.
3. Preheat the oven to 350°F and bake for nine minutes.
4. 4 tablespoons of butter should be whisked in.
5. In a separate bowl, whisk together the egg yolks.
6. Spaghetti squash will be left over, so use it as a side dish for supper instead!
7. The mixture will have a very liquid consistency.
8. Reduce the heat to 325 degrees Fahrenheit and cook for another 15 minutes.
9. Remove the pie from the oven and decorate with caramels (cut-side down); arrange two caramel halves on each of the eight “pieces” of pie, as well as one in the middle of the pie, and bake for another 15 minutes or until golden.
10. Remove the pie from the oven and allow it to cool on a cooling rack.
11. It is possible to prepare the pie several days ahead of time and preserve it in the refrigerator, well wrapped in plastic wrap.

Spaghetti Squash Pie Recipe — Whole You Nutrition

Veggie spaghetti pie is a rich and full vegetarian alternative to regular spaghetti pie that is equally delicious. Alternatively, you may bake a couple large spaghetti squashes and freeze the flesh for use in dishes like this. Some supermarkets also have precooked spaghetti squash, which may be found in the produce section. This recipe yields 6 servings. Time spent preparing:Total time spent preparing:

• Cooking Instructions: 1 tablespoon avocado oil
• 16 ounces ground turkey
• 1 1/2 teaspoons garlic powder
• 1 teaspoon fennel seeds
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 cups no sugar added marinara sauce
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly cracked black pepper “Crust” for a pie
• Spaghetti squash, cooked and cooled (16 ounces, or approximately 3 cups) (approximately 1/2 of a 3-pound squash)
• 1/2 cup shredded whole milk ricotta cheese
• 1/2 cup shredded parmesan cheese
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 cup shredded whole milk mozzarella cheese
• 1 cup shredded parmesan cheese
• 1 cup shredded par

1. Preheat the oven to 375 degrees Fahrenheit. Set aside a 9 1/2-inch deep dish pie pan that has been butter or oil brushed on it. In a large skillet, heat the oil over medium-high heat until shimmering. Combine the turkey and seasonings in a large mixing bowl. Cook, stirring regularly, until there is no longer any pink in the sauce. Remove the pan from the heat and stir in the marinara sauce. Set aside
2. In a large mixing bowl, combine all of the “crust” ingredients (except the mozzarella) until thoroughly combined. Press the mixture into the bottom and up the sides of the pie dish that has been prepared
3. Layer the meat mixture on top of the crust and sprinkle with mozzarella cheese. Bake for 30 to 35 minutes, or until the sauce is bubbling and the cheese is beginning to brown. Allow for at least 10 minutes of resting time before serving.

Schedule a free 15-minute consultation with a nutritionist to learn more about how working with a nutritionist can help you prepare balanced meals with foods you enjoy.

Veggie Ricotta Pie with Spaghetti Squash Crust

Yes, you read that correctly: spaghetti squash crust. Who would have believed it possible? It works perfectly and is a fantastic alternative to using a flour crust for a quiche, tart, or, in this example, a savory ricotta pie, among other things. This is a wonderful, nutritious vegetarian supper, especially if you’re still working on your New Year’s resolve to eat better in 2016. However, even if you’re not, this is still a delightful dish that you can serve up at any time of the year. You just boil your spaghetti squash, allow it to cool, and then scrape out the threads with a fork to make spaghetti.

Spread your filling evenly over the top of the crust; this one has ricotta, herbs, and a variety of vegetables that I had leftover in my refrigerator at the time of baking.

After allowing it to cool for a few minutes, slice it up and serve it with a fresh green salad on the side for a fully gratifying, nutritious, and tasty meal for the whole family.

• 1 medium spaghetti squash
• 2 cups well-drained ricotta
• 1 garlic clove
• Fresh herbs
• 14 cup grated Romano cheese, plus an additional cup for sprinkling
• 14 to 12 cup grated asiago cheese
• 3 beaten eggs
• Assorted sautéed vegetables
• Salt and pepper to taste
• 1 medium spaghetti squash

1. Squash should be cut in half and the seeds scooped out before being drizzled with olive oil, salt, and pepper on each side. Roast until soft and slightly firm in a 375 degree oven, turning halfway through. Do not overcook it, as it will become too wet, and remember that it will still need to be baked in the oven after it has been roasted. As soon as the squash is cold enough to handle, scrape the threads out with a fork and season with fresh herbs of your choice
2. Once the squash is cool enough to handle Fill a greased 9-inch pie pan with squash and press it along the sides and up the bottom. Sprinkle with Romano cheese and leave aside. When you are preparing the filling When it comes to vegetables, use whatever you have on hand or your favorites. The ingredients I used were a handful of mushrooms, red pepper strips, 1 zucchini, a handful of boiled broccoli florets, and a few of sundried tomatoes sautéed in oil. Although I sautéed the zucchini and pepper strips before adding them to the dish, the other vegetables I used were already cooked. In a large mixing bowl, combine the ricotta, garlic, fresh herbs, salt & pepper, and cheeses
3. Season to taste. Hand-beat the eggs, then pour them into the ricotta mixture and stir until everything is fully integrated
4. Then fold in all of the vegetables. Filling: Spread the filling on top of your spaghetti squash crust and bake at 400 degrees for 40 minutes or until a tip of a knife comes out clean in the center
5. Keep an eye on it because every oven is different. Allow it to cool completely before cutting it into wedges.