Baked Italian Spaghetti Pie

Roast your spaghetti squash:

1. Preheat the oven to 450

2. Cut your squash in half, clean the squash by removing the seeds and stringy part of the squash.

3. Polk holes in the skin with a knife

4. Line a baking sheet with parchment paper, place the squash skin side down, salt & pepper your squash. I don't like to add water, broth or oils

5. Roast for 10 minutes, then turn your squash over to cook skin side up

6. bake in the oven at 30 minutes, just until fork tender when you can pull away from the sides.

7. Let it cool

Assemble your Spaghetti squash

ghetti Pie

1. Preheat your oven to 350

2. Prepare a pie pan or small casserole dish with parchment paper

3. In a bowl, add your spaghetti squash (from above), if it is moist, you can drain it in a colander or you can use paper towels to dry it out a bit, add your egg or egg whites, toss with some ricotta cheese (this helps bind the squash)

4. Use 1/2 the mixture to layer the spaghetti squash in the bottom of your pie pan or dish

5. Add a layer of meat sauce or your meat that you are using

6. Add a layer of cheese (grated mozzarella or parm)

7. Add a second layer of squash (the remaining ingredients

8. Add any additional items (mushrooms, onions, peppers,

9. Top with meat sauce and more cheese

10. Bake in the oven 25-30 minutes, until browned and bubbly