Spaghetti Squash Pie Recipe 45 Food

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SQUASH PIE



Squash Pie image

Make and share this Squash Pie recipe from Food.com.

Provided by wildheart

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup cooked mashed squash (any yellow or orange)
1 cup evaporated milk
3 beaten eggs
1/4 cup rum
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt

Steps:

  • Line a 9" pie pan with pie crust.
  • Mix all of the listed ingredients, and beat well.
  • Pour into pie crust.
  • Bake at 450 for 10 minutes.
  • Reduce heat to 300 and bake until pie is done.
  • (Stick a knife down in the middle of the pie, if it pulls out clean, it's done).
  • This will take roughly another 45 minutes.

Nutrition Facts : Calories 185.8, Fat 4.2, SaturatedFat 2.1, Cholesterol 78.9, Sodium 206, Carbohydrate 29.1, Fiber 0.3, Sugar 25.4, Protein 4.7

SPAGHETTI SQUASH PIE



Spaghetti Squash Pie image

Make a tasty squash pie featuring a saucy meat filling! The crust of Spaghetti Squash Pie is made with spaghetti squash, butter, eggs, Parmesan and garlic.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 10

1 spaghetti squash (3 lb.)
1/2 lb. lean ground beef
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 tsp. dried Italian seasoning, divided
2 Tbsp. flour
3 Tbsp. butter, melted
3 eggs, beaten
1/3 cup KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 350ºF.
  • Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
  • Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in pasta sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.
  • Cut squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.
  • Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 150 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

SQUASH-TASTIC SHEPHERD'S PIE



Squash-tastic Shepherd's Pie image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

3 1/2 cups peeled and cubed butternut squash
1/2 cup chopped onion
1 pound raw lean ground turkey
1/2 teaspoon chopped garlic
1/2 teaspoon salt, divided
Dash garlic powder
Dash onion powder
Dash black pepper
3/4 cup fat-free gravy
1 1/2 cups frozen mixed vegetables
1 tablespoon light whipped butter or light buttery spread

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft.
  • Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes.
  • Raise the heat to medium high. Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet. Cook and crumble until the turkey is fully cooked, about 12 minutes.
  • Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Evenly top with gravy, followed by frozen mixed veggies. Set aside.
  • Drain the excess water from the squash and mash well. Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly. Evenly layer the squash mixture over the mixed veggies.
  • Bake in the oven until the topping is slightly crispy, 20 to 25 minutes. Enjoy!

Nutrition Facts : Calories 283, Fat 9 grams, Sodium 650 milligrams, Carbohydrate 25.5 grams, Fiber 4 grams, Protein 25 grams, Sugar 5.5 grams

SPAGHETTI SQUASH PIE



Spaghetti Squash Pie image

This is my " altered" spaghetti pie recipe being allergic to wheat I often use spaghetti squash in place of noodles and as a diabetic I make other substitutions to lower fat and calories.

Provided by omarsmodel

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups cooked spaghetti squash, removed from skin and separated into noodles
1/4 cup parmesan cheese
2 egg whites, beaten
1 cup plain low-fat yogurt
3/4 lb lean ground beef
1/2 cup diced onion
1/2 cup diced green pepper
2 garlic cloves
1 (14 ounce) can tomatoes, diced
1 (8 ounce) can tomato sauce
other spices (oregano, basil or your favorites)

Steps:

  • Spray 9" pie pan with non stick spray.
  • Mix squash noodles with egg whites and parmesan cheese press into pan forming crust.
  • Spread with yogurt.
  • Cook ground beef in skillet with onions, green peppers, garlic and any of the spices and or herbs that you have chosen. When meat is brown, add tomatoes and tomato sauce.
  • Add meat mixture to noodle crust and bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 290.1, Fat 11.9, SaturatedFat 5.3, Cholesterol 64.5, Sodium 536.4, Carbohydrate 19.7, Fiber 2.7, Sugar 10.9, Protein 26.8

MOCK COCONUT PIE (SPAGHETTI SQUASH)



Mock Coconut Pie (Spaghetti Squash) image

Few would know this pie is not coconut. I found the recipe in a community newspaper when vacationing in a very rural area of West Virginia about twenty years ago.

Provided by mew Elaine in MD

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 9-inch baked pie crust
1 large spaghetti squash, cooked (about 2 lbs)
3 large slightly beaten eggs
1/4 cup melted butter
1 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla
ground nutmeg (optional) or cinnamon (optional)
whipped cream, as garnish (optional)

Steps:

  • Set oven 350.
  • With two forks, scoop squash from shell and set aside (you want approximately 3 cups).
  • In large mixing bowl combine eggs, sugar, butter, lemon juice and vanilla.
  • Whisk well.
  • Stir in spaghetti squash.
  • Pour into prebaked pie shell and sprinkle with nutmeg or cinnamon if desired.
  • Bake 40-45 minutes until a knife inserted in the center comes out clean.
  • Cool on rack.
  • Serve with a dollop of whipped cream.
  • Store, covered, in the refrigerator.

SQUASH PIE



Squash Pie image

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  • Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

SPAGHETTI SQUASH PIE



Spaghetti Squash Pie image

I got a bag of frozen squash out to make what I thought would be butternut squash pie. But it turned to be speghetti squash so I decided why not. I created spaghetti pie. My 4 children and husband loved it Oh and so did I.. The taste is a lot like pumpkin but it is a very different texture. prep time does not include making pie crust. or cooking spaghetti squash.

Provided by chef 387790

Categories     Pie

Time 1h10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

1 unbaked 9-inch pie crust
3 large eggs
1/4 cup heavy cream
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves (maybe a little less)
3 cups spaghetti squash (cooked and cooled.)
1 dash salt

Steps:

  • Crack eggs into a large bowl.
  • Add cream, and spices.
  • Whip with a hand whisp.
  • Stir in squash and salt
  • Pour in un-bake pie crust.
  • Back at 350 degrees about 60 to 75 minutes until a butter knive inserted about 1 inch from center comes out clean.
  • Serve cooled with whipped cream if you like.

Nutrition Facts : Calories 238.6, Fat 16.3, SaturatedFat 5.6, Cholesterol 106.6, Sodium 229.8, Carbohydrate 18, Fiber 1.4, Sugar 0.2, Protein 5.5

ITALIAN TURKEY AND SPAGHETTI SQUASH CASSEROLE



Italian Turkey and Spaghetti Squash Casserole image

A delicious full balanced meal that is low in calories, fat, and carbs! Cooked spaghetti squash makes an excellent substitute for regular pasta. It's filling comfort food and kids love it, too!

Provided by StrikingEyes00

Categories     Savory Pies

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 medium spaghetti squash
1 lb lean ground turkey
1 teaspoon season salt
pepper (to taste)
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
32 ounces diced tomatoes, undrained
1 tablespoon italian seasoning, dried or 1 tablespoon fresh mixed Italian herbs
6 ounces fat-free ricotta cheese
1 large egg
1/2 cup fat free mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
  • Meanwhile, cook turkey with season salt and pepper, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.
  • In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry until tender, about 5 minutes. Stir in diced tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.
  • Place ricotta cheese and egg in a food processor or blender and puree until smooth.
  • Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375 degrees.
  • Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
  • Add ricotta cheese mixture and gently spread over squash.
  • Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella.
  • Bake for 20 minutes.
  • Remove from oven and let stand 5 minutes before dividing into six servings.

Nutrition Facts : Calories 197.9, Fat 8.8, SaturatedFat 2.2, Cholesterol 96.7, Sodium 481.4, Carbohydrate 11.4, Fiber 2.5, Sugar 6.3, Protein 18.6

GRANDMA DARCY'S SQUASH PIE



Grandma Darcy's Squash Pie image

Grandma Darcy gave me this recipe many years ago. Since then we always have her squash pie on Thanksgiving instead of pumpkin, and like it much better!

Provided by Heidi Darcy

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 50m

Yield 12

Number Of Ingredients 9

1 (9 inch) pie crust pastry
1 (12 ounce) can evaporated milk
1 cup cooked acorn squash
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
  • Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
  • Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.8 g, Cholesterol 39.2 mg, Fat 8 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 219.8 mg, Sugar 20.2 g

MOCK COCONUT PIE (SPAGHETTI SQUASH PIE)



Mock Coconut Pie (Spaghetti Squash Pie) image

Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn't sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue!

Provided by Julie Taylor

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h

Yield 8

Number Of Ingredients 10

1 cup white sugar
3 eggs
¼ cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 cups cooked, shredded spaghetti squash
1 (9 inch) pie shell, baked
1 pinch ground nutmeg
1 pinch ground cinnamon
1 ½ cups whipped cream for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
  • Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 37.2 g, Cholesterol 146.1 mg, Fat 29.6 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 16.2 g, Sodium 192.5 mg, Sugar 26 g

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