Best 3 Low Carb Spaghetti Squash Pie Recipes
# Introducing Low-Carb Spaghetti Squash Pie: A Culinary Symphony of Health and Flavor
Indulge in a culinary masterpiece that harmonizes taste and well-being – the Low-Carb Spaghetti Squash Pie. Perfectly balancing flavor and nutrition, this dish is a symphony of wholesome ingredients that cater to a variety of dietary preferences. Its crust, crafted from spaghetti squash, offers a sturdy and nutritious base. The filling, a delightful medley of spinach, mushrooms, and a blend of savory cheeses, delivers a symphony of flavors and textures.
Moreover, this culinary creation features two variations to tantalize diverse palates. The Classic Low-Carb Spaghetti Squash Pie adheres to a traditional flavor profile, while the Pesto Low-Carb Spaghetti Squash Pie introduces a vibrant twist with its aromatic pesto sauce. Both iterations are adorned with a crispy parmesan cheese topping, adding an extra layer of texture and flavor.
Whether you seek a low-carb alternative, a vegetarian delight, or simply a wholesome and delicious meal, the Low-Carb Spaghetti Squash Pie stands as a beacon of culinary excellence. Its versatility extends to serving options as well – enjoy it as a main course, a hearty side, or even a delectable appetizer. Prepare to embark on a culinary journey where health and flavor intertwine harmoniously in every delightful bite.
SPAGHETTI SQUASH PIE
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
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
LOW CARB SPAGHETTI SQUASH PIE
Make and share this Low Carb Spaghetti Squash Pie recipe from Food.com.
Provided by Mercy
Categories Pie
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together all the ingredients, pour into a pie plate and bake at 350°F until JUST set (this could take as little as 10 minutes, depending upon your oven).
Nutrition Facts : Calories 83.2, Fat 4.1, SaturatedFat 1.3, Cholesterol 159.2, Sodium 75.1, Carbohydrate 5.1, Sugar 2.3, Protein 5.5
LOW CARB SPAGHETTI SQUASH PIE
Don't let the name throw you! This is awesome!!! This was my baby girl's absolute favorite dessert (not counting my low carb chocolate cup cakes!) I have probably made this recipe about a hundred times and who knows how many ways! I have only listed a few of the variations that I have tried. You are only limited by your lack of...
Provided by Cheryl Chavez
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees
- 2. Stir everything together, pour into glass pie plate and bake until set. (appx 10 to 20 minutes. I am high altitude, so, sometimes it takes about 25 minutes. When I lived at sea level, it took about 10 minutes. So, keep an eye on it.)
- 3. Variations: Pumpkin Pie Taste: Put cooked spaghetti squash and other ingredients into blender and blend until smooth. Add 1 teaspoon of vanilla and 2 teaspoons of pumpkin pie spice (instead of 1/2 tsp vanilla and 1 1/2 teaspoon coconut extracts) 2 teaspoons maple flavoring (instead of 1 1/2 teaspoons of coconut) 2 teaspoons of banana extract instead of coconut
- 4. TO COOK SPAGHETTI SQUASH: Cut squash in half, remove seeds. Put cut side down on plate and cover with plastic wrap. Cook 5 to 15 minutes. Cooking time depends on wattage of microwave. I have a 1200 watt and it takes about 5 minutes. But it took 15 minutes or longer with my old one. It should be fork tender. When it is thoroughly cooked, take a fork and scrape out all of the 'spaghetti' blot excess water from spaghetti and continue as directed in the above recipe.
Tips:
- To easily scoop out the spaghetti squash, cut it lengthwise and roast it face down in a baking dish filled with 1 inch of water. The water will help the squash steam and soften, making it easier to scrape out the strands.
- If you don't have a food processor, you can grate the spaghetti squash using a box grater. Be careful when grating, as the squash can be slippery.
- To make the pie crust extra crispy, pre-bake it for 10-12 minutes before adding the filling.
- If you don't have time to make the pie crust from scratch, you can use a pre-made low-carb pie crust.
- Feel free to get creative with the filling. You can add other vegetables, such as mushrooms, zucchini, or bell peppers. You can also add different spices and herbs to taste.
- Leftover spaghetti squash pie can be stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months. To reheat, simply place the pie in a preheated oven at 350 degrees Fahrenheit until warmed through.
Conclusion:
Low-carb spaghetti squash pie is a delicious and healthy way to enjoy your favorite comfort food without all the guilt. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or special occasions. So next time you're craving a hearty and satisfying meal, give this low-carb spaghetti squash pie a try.
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