Spaghetti Pie.  My guess it’s graced your family’s table in some way, shape or form.  Think baked ziti, with spaghetti noodles.  It’s casserole-ish.  Hot dish-ish, to my Minnesotan friends.  It’s comforting, rich, gooey and just plain welcomed in my home.

So, how about Spaghetti Pie with roasted spaghetti squash?  Have you?  Would you?  You should.  You totally should.  Heres why…

It’s casserole-ish…

It’s comforting…

It’s solidly rich and gooey.  And when I say solidly that may be selling it short…

Yes, it is all of those things that pasta Spaghetti Pie is.  Without the pasta. Without a zillion pots and pans to clean.  With far more nutrients.  And a roasted, caramelized, unbeatable flavor.  Forever and ever, Amen.

I shared how I go about preparing this cozy comfort number on Kare11 yesterday.   I tend to be picky with what I share on the show because it has to hold up to early prep time and be somewhat transportable as I do a quite a bit of the prep-work at home.  I really took a risk with this and was worried with it turning soggy as I put it together hours ahead of time before I finished baking it.  But man was I wrong for worrying.  Let’s just say I decided this is one of those new dishes that I take to friends as a good deed.  You can roast the squash, put it all together and add the toppings ahead of time… and deliver it sans baking.  And when they have it in their hands they can pop it into the oven for a quick 20 minute healthy, unique, super delicious meal.  Pretty darn excited about this one!

If you are interested in seeing the segment and how I prep this dish click here.   Happy weekend, friends!   xoxo

 

Roasted Spaghetti Squash Pie

Ingredients

1 (3-4 Pound) Spaghetti Squash

1 1/2 Tablespoon Olive Oil

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper

1 Pound Ground Turkey

2 Cups Prepared Marinara

3 Ounces Cream Cheese, softened

1/4 Cup Sour Cream

1 Teaspoon Dried Italian Seasoning

1 Garlic Clove, grated or pressed

1/2 Cup Shredded Italian Cheese Blend

Chopped Basil, for garnish

Directions

Preheat oven to 4oo and line a baking sheet with foil. With a sharp knife, slice the stem off the squash and cut in half lengthwise. Scrape out the seeds with a spoon and discard. Drizzle the olive oil over the cut sides of the squash and sprinkle with salt and pepper.  Place on prepared baking sheet, cut sides down and roast for 45 minutes or until very tender. Remove from oven and scrape the flesh away from the skin with a fork to loosen the squash “noodles” up but keep them inside of the skin (the skin will be used instead of a baking dish)

While squash is roasting, brown ground turkey in a skillet over medium high heat; drain, if necessary. Add marinara sauce and simmer for five minutes. Set aside. In a small bowl mash together the cream cheese, sour cream, italian seasoning and garlic with a fork until incorporated.

Smear the cream cheese mixture in a layer over the top of each of the the squash halves and top each half with the meat sauce. Sprinkle with shredded cheese and place back in the oven for 10-15 minutes or until meat sauce and cheese are bubbly.  Serve topped with chopped basil. Serves 4-6.