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Spaghetti Squash Pie


I found this recipe on Delish and knew I wanted to make it, but after I visited the produce section and saw all the beautiful spaghettisquashes I decided to adapt the recipe. This makes four GIANT main-dish servings because spaghetti squash is so light, but you could easy serve six out of it. It combines spaghetti squash, ricotta, marinara, spinach, cheese, and spices.

Minutes to Prepare: 20
Minutes to Cook: 30
Number of Servings: 4

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 503.5
Total Fat: 24.5 g
Cholesterol: 119.8 mg
Sodium: 1,234.4 mg
Total Carbs: 46.5 g
Dietary Fiber: 8.2 g
Protein: 27.2 g

View full nutritional breakdown of Spaghetti Squash Pie calories by ingredient

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Rate this recipe 4.5/5 (15 Votes)


  • 15 oz. ricotta cheese
  • 1 egg
  • 3 cups marinara sauce
  • 10 oz. frozen spinach
  • 1 Spaghetti Squash
  • 1 t basil
  • 1 t oregano
  • .5 t black pepper
  • 4.5 oz Colby Jack


Adapted from


Step 1

Cut the spaghetti squash in half and scoop out the seeds and pulp. Pierce slits in the rind with the knife, then microwave on high for 12 minutes. Let cool. Microwave spinach to cook, let cool, then drain/pat dry.

Crack egg into a large mixing bowl and add ricotta. Mix with a wooden spoon. Add marinara and mix. Add spinach and spices.

Use a fork to "shred" spaghetti squash flesh into strands. Put strands in bowl with sauce and toss to combine. Transfer to a lightly greased dish. Sprinkle the cheese on top along with the panko. Bake for 25 minutes on 375.

Makes six servings (2.5-3 cups each).

Number of Servings: 4

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