Italian Spaghetti Squash Pie - Week 36 Bonus

Creative crusts can stretch the definition of pie.

Many have enjoyed  the tastiness of spaghetti pie. If you haven't tried it yet, here's a great basic recipe to try. This substitutes a vegetable for the pasta making it a great healthy dish to feed the family. It also utilizes fresh tomatoes to make it a late summer favorite to use some of you garden fresh tomatoes. You can substitute canned tomatoes or even a favorite pasta sauce if you prefer.

Spaghetti squash is also known as the vegetable spaghetti. You could substitute for pasta in many dishes. It take a little bit of prep to get it ready, but it is easy to do and adds variety to your menu.

This particular recipe actually uses half a squash and serves 6 (small servings), so if you like leftovers you should double up and fix both halves at the same time.

Ingredients:

1/2 medium uncooked spaghetti squash

1⁄2 pound pork sausage

1 onion, chopped
1 clove garlic minced
5 tomatoes, peeled & diced (or 14.5 oz can diced tomatoes)
1 t. Italian seasoning (to taste)

12 oz. cottage cheese

1/2 cup Parmesan cheese

1 egg

1/2 cup shredded cheese, your choice

Directions:
Halve squash lengthwise and scoop out seeds. Place squash, cut side down and bake for 30-40 minutes at 350 degrees in a large baking dish.

Meanwhile brown sausage and drain. Add onion & garlic and saute until onion is tender. Stir in tomatoes and Italian seasoning. Season to taste and simmer for 10 minutes.

In a separate bowl, mix cottage cheese, Parmesan cheese, and egg together.

Remove squash from oven, and with a fork remove the squash in strands. Press any extra liquid from squash.

Arrange squash strands in a greased 9” pie plate. Spread cottage cheese mixture over squash. Pour tomato sausage sauce over cottage cheese mixture, and sprinkle with cheese. Bake for 30 minutes at 350 degrees.

Let stand for 5 minutes before slicing into 6 slices.

What other ways would you like to serve spaghetti squash for your family?