SPAGHETTI SQUASH PIE (GLUTEN FREE AND DAIRY FREE)
I adapted this recipe from one that I tried from this site. This is a great dairy-free and gluten-free recipe. My husband did put Parmesan cheese on his portions as cheese does not bother him.
Provided by Dari Bailey
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish and squash lightly with olive oil cooking spray. Place squash, cut-side down, in the baking dish.
- Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and let cool until easily handled.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Cook ground beef and onion in a large skillet over medium heat until meat is cooked through and no longer pink, about 5 minutes. Drain. Stir in both cans diced tomatoes with green chiles, spinach, applesauce, red bell pepper, tomato paste, garlic salt, basil, oregano, and black pepper; mix well. Remove from heat.
- Use a fork to scrape insides of squash into spaghetti strands. Lightly grease baking dish again and place squash strands on the bottom. Pour the beef mixture over the squash. Pour beaten eggs on top and mix well to combine.
- Bake in the preheated oven, uncovered, until firm and golden on top, about 1 hour.
Nutrition Facts : Calories 157 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 8.3 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 3 g, Sodium 492.8 mg, Sugar 2.4 g
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Mack Menthion
[email protected]I would not recommend this recipe to a friend.
Mstan Khan
[email protected]I would make this recipe again, but I would make some changes.
Munaza Muneer
[email protected]Overall, I thought this recipe was a good starting point, but it needs some tweaking.
Deepika Gurung
[email protected]I would recommend baking the pie for a few minutes longer.
Mayra Aguayo
[email protected]I would recommend adding more cheese to the filling.
Ab D
[email protected]I would recommend using a different type of crust.
Pansy Burson
[email protected]This recipe is a great starting point, but I think it needs some tweaking.
Shadhin Debnath
[email protected]I followed the recipe exactly, but my pie didn't look anything like the picture.
Binod Binodkc
[email protected]I'm not sure what I did wrong, but my pie didn't turn out very well.
Rupa Lama
[email protected]I added some cooked chicken to the filling, and it was a great addition.
Rasha Altoukan
[email protected]I used a different type of cheese than the recipe called for, and it turned out great!
Samson Nnonjela
[email protected]I had some trouble getting the crust to stay together, but the pie was still tasty.
Purnima thapa Magar
[email protected]The crust was a bit too crispy for my taste, but the filling was delicious.
HR Mamun vai
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. It's a great way to use up leftover spaghetti squash.
Godolias Muluneh
[email protected]This was a great recipe! I made it for my friends who are gluten-free and dairy-free, and they loved it.
Danny Ngulube
[email protected]I'm not a huge fan of spaghetti squash, but this pie was surprisingly good! The crust was nice and crispy, and the filling was flavorful and cheesy.
clever boy
[email protected]This spaghetti squash pie was a hit with my family! The crust was crispy and flavorful, and the filling was creamy and cheesy. I loved that it was gluten-free and dairy-free, so everyone could enjoy it.