Spaghetti Squash Crust Pie

Spaghetti Squash PieGood morning! Yup, I’m writing this post at exactly 9:23 am on Tuesday morning. Often times, I like to write my posts while enjoying my breakfast and morning coffee. “Kelly and Michael” are chatting in the background and I am starting my day with a big bowl of Blueberry Pie Overnight Oats!

Well, now that I’ve confessed that I’m sitting in my PJ’s, I’ll get on with my ramblings!

I bought a spaghetti squash a couple of weeks ago (exciting I know). Never tried spaghetti squash? The stuff is awesome. When you bake this sort of squash, the insides turn into little spaghetti like threads! It is a great veggie replacement for traditional pastas, or if you’re ever wanting to try something different from Zucchini Pasta.

note: I LOVE my zucchini pasta, and they will ALWAYS have a very special place in my heart.

Ok, so this is seriously how this recipe came to life:

Synthia’s thoughts:  I should use my spaghetti squash… My spaghetti squash is sitting right next to a pie plate… I should make a crust using my spaghetti squash…I will call it “spaghetti squash crust pie”

Deep I know, but sometimes our most random ideas lead to the most magical outcomes.

Spaghetti Squash Crust Pie
Prep time
Cook time
Total time
This Spaghetti Squash Crust Pie recipe highlights Spaghetti Squash to make a gorgeous crust. Top with your favorite sauce and veggies to make a delicious savory pie! This is gluten free, fat free, sugar free and totally easy to make!
Recipe type: vegetarian
Serves: 2-3 servings
  • 1 spaghetti squash
  • ¼ cup boxed egg white (or 2 egg whites)
  • 2 TBS quinoa flour
  • 1 tsp dried basil, oregano, and garlic powder
  • mushrooms sliced thin
  • zucchini sliced thin
  • baby spinach
  • 1 cup tomato sauce of choice
  • ⅓ cup cheese of choice (I used 2 slices of galaxy brand rice cheese)
  1. preheat oven to 450 degrees- spray baking sheet with non-stick cooking spray
  2. cut spaghetti squash in half and lay flat side down on sheet
  3. bake for about 30-35 min or until soft and slightly browned-remove from oven-leave heat on
  4. scoop out seeds and using a fork, scrape squash out into a separate bowl
  5. Add flour, egg white, basil, oregano and garlic powder-Combine completely
  6. spread squash mixture out in a pie dish- bake for about 25 min or until slightly browned and solid
  7. Remove from oven (leave heat on). Add a layer of sauce, spinach, mushroom and zucchini, and top with cheese
  8. Place back in oven for another 20-25 minutes
  9. allow to cool and ENJOY!


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