Remember Spaghetti Pie?
It was popular in the late ’70’s / early ’80’s and recently I’ve seen more current versions in the retro food genre.
I made it – it was quicker and easier than lasagne and could be made in smaller quantities.
As I was pondering my table full of spaghetti squash I thought…. Why not?
I’ll be doing this again, with variations, of course.
The spaghetti squash can be cooked ahead or done in the micro. I just pop it in the oven while I’m doing other things and put a timer in my pocket.
Spaghetti Squash Pie
Total time: 90 minutes
- Spaghetti Squash:
- Cut the spaghetti squash in thirds or fourths half the short way and scoop out the seeds.
- Place cut-side down in a baking dish, add water to a depth of 1/4 inch, cover and bake for 45 minutes at 400F, until the shell pierces easily.
- Using a fork, scrape out the strands of squash and put into a bowl.
- Spaghetti Squash Pie:
- 5 cups spaghetti squash
- 2 eggs
- 1/3 cup Greek yogurt
- 3/4 cup (3oz, 90gr) shredded Gruyère cheese, divided
- 10oz (300gr) turkey, cut into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped tomatoes (16oz, 480gr)
- 1 tsp oregano
- 1 tsp basil
- 1 tsp chili powder
- 1 tbs olive oil
- Whisk eggs.
- Combine spaghetti squash, eggs, yogurt and 1/4 cup cheese.
- Pat into a lightly oiled baking dish (I used 10″, 25cm square).
- Bake for 10 minutes, 400F (200C).
- Heat oil in skillet over medium heat. Add onion and sauté until tender.
- Add garlic, turkey and sauté until turkey is done.
- Add herbs, chili powder and tomatoes. Simmer, uncovered, until thickened.
- After squash has baked, remove from oven and spoon turkey / tomatoes on top.
- Top with 1/2 cup cheese and bake for 10 minutes, until cheese has melted.
- Remove and serve.
Spaghetti squash is a very hard squash. One can’t just take a knife and cut it in half.
At least, I can’t.
I use my trusty cleaver.
However, after the cleaver gets wedged into the squash it’s nice to have something to, er, encourage it to finish the job.
That’s were the mallet comes in. Isn’t it gorgeous?
It’s hand made and one of the more useful tools that was left for us when we bought our house.
It’s a big block of wood on a stick!
I wanted to just keep it in the kitchen but mon mari didn’t like that idea. He said he uses it almost every day for something or other… It doesn’t damage the things one hits with it like a metal hammer would.
The bricks are done.
Now all we need to do is wait for a bit of rain so the ground softens.
Mon mari attempted to dig it up the other day…. the roto-tiller didn’t even leave a mark.
It’s been a very dry autumn.
Maybe next week….
Our lovely autumn is supposed to end today and the winter rains start.
I trimmed the belly hair on the dogs in anticipation.
6 thoughts on “Spaghetti Squash Pie, the update”
Between the mallet & the squash … which is more awesome. Wonder if a girl could make her own mallet. Guess I’ll start with the squash.
You cut the dogs belly fur; I cut Gorn’s hair.
I am admiring your mallet and cleaver as I don’t even have a wooden spoon at the moment let alone a decent saucepan !! I have distinct utensil envy !!
Those bricks are going to make a stunning path – lets hope there is enough rain to soften the ground before turning it into a quagmire.
We’ve inherited some stunning hand made metal tools and if a mallet like that doesn’t turn up, we have the wood, my husband enjoy’s woodwork so……….!
I love that he made his own bricks. Here’s hoping the rain is just enough.
Tanna, the mallet really is fantastic – as is the squash. Trying to keep the dirt and wet down this winter. Bonnie’s hair gets so long.
Kate, but shopping is going to be such fun?
Gill, that was the main tool the hubs used when he installed the wood floors…. worked perfectly.
Zoomie, the installation is starting… the laying, I guess would be a better term LOL
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