Veggie Ricotta Pie with Spaghetti Squash Crust

spaghetti squash crusted tart

Yes, you read that right, spaghetti squash crust, now who would have thought? It works like a charm and it’s a great alternative to a flour crust for a quiche, tart, or in this case a savory ricotta pie.

This is such a nice, healthy vegetarian dinner, especially if you’re still working on your New Years resolution to eating better in 2016, but even if your not it doesn’t matter, this is still a delicious meal you can serve up  at anytime.

spaghetti squash crusted tart

Basically you cook your spaghetti squash, let it cool, then scrape out the strands with a fork. You can season your squash as you wish, I tossed in a little thyme, salt and pepper then pressed it into my greased pie plate with a sprinkling of grated romano cheese on top for added flavor.

spaghetti squash crusted tart

Spread your filling all over the top of the crust, this has ricotta, herbs and a variety of veggies I had leftover in my fridge. I folded some zucchini, red pepper, wild mushrooms, broccoli and a few sundried tomatoes into the ricotta, it’s that simple!

spaghetti squash crusted tart

Let it cool down a bit then slice into wedges and serve with a nice green salad on the side and you’ll have a completely satisfying, healthy and delicious dinner for all.

5.0 from 2 reviews
Veggie Ricotta Pie with Spaghetti Squash Crust
 
Author:
Ingredients
  • 1 medium spaghetti squash
  • 2 cups of well drained ricotta
  • 1 garlic clove
  • fresh herbs
  • ¼ cup grated romano cheese, additional for sprinkling
  • ¼ to ½ cup of grated asiago cheese
  • 3 beaten eggs
  • assorted sauted veggies
  • salt and pepper to taste
Instructions
  1. Cut your squash in half, scoop out the seeds, drizzle each side with olive oil, salt and pepper. Place cut side down on foil lined baking sheet and roast til tender and slightly firm in a 375 degree oven, do not over cook it, it will have too much moisture, don't forget it's still going to bake in the oven again.
  2. After the squash cools down pull the strands out with a fork and season with fresh herbs of your choice.
  3. Press squash on the bottom and up the sides of a greased 9 inch pie plate, sprinkle with romano then set aside. while you make your filling.
  4. As far as veggies go, use what you have or your favorites. In my case I used a handful of mushrooms, red pepper strips, 1 zucchini, a handful of cooked broccoli florets and a couple of sundried tomatoes in oil.
  5. I sauteed the zucchini and pepper strips before I added them, the other veggies I used were precooked already.
  6. In a bowl add the ricotta, garlic, fresh herbs salt and pepper and cheeses, taste for seasoning.
  7. Beat the eggs by hand then pour into the ricotta mixture mixing until all incorporated, then fold in all your veggies.
  8. Pour the filling on top of your spaghetti squash crust and bake at 400 degrees until tip of knife comes out clean in the center, mine took about 40 minutes or so, but keep checking, everyone's oven is different.
  9. Let it cool down before cutting into wedges.

 

Signature

Spaghetti Squash “Cacio e Pepe” with Asparagus Ribbons

spaghetti squash cacio e pepe style with asparagus

This recipe is a little twist on the classic Roman dish, “Cacio e Pepe”, which in Italian means, cheese and pepper. It’s traditionally made with three main ingredients, pasta, Pecorino Romano and crushed black pepper, there’s a little debate on using butter or olive oil, I use a combination, and never are there any added vegetables to the dish.

It’s simple and easy and most definitely comfort food at it’s finest!

cacio e peppe with spaghetti squash and asparagus

Like I said this is a twist on the classic, so in my version I decided to replace the pasta with wonderful spaghetti squash and for color and added depth of flavor I tossed in slightly cooked and wilted asparagus ribbons.

spaghetti squash cacio e pepe style with asparagus

The same bold and creamy flavor of the Pecorino Romano comes out and balances the spiciness of the coarsely crushed fresh peppercorns just like in the traditional version.

I repeat, crushed fresh peppercorns!

Please don’t use that stuff that’s been sitting on a shelf for ages and looks consistently the same when you sprinkle it on, it will ruin the dish.

spaghetti squash cacio e pepe style with asparagus

The asparagus is simply shaved with a vegetable peeler and then slightly wilted in a saute pan then scattered about all over the top.

spaghetti squash cacio e pepe style with asparagus

Remember, the cheese and pepper are the key ingredients in this recipe, so don’t be shy!

spaghetti squash cacio e pepe style with asparagus

I promise you won’t even miss the pasta!

5.0 from 2 reviews
Spaghetti Squash "Cacio e Pepe" with Asparagus Ribbons
 
A twist on the classic Cacio e Pepe replacing the pasta for spaghetti squash and adding some asparagus ribbons.
Author:
Ingredients
  • 1 medium to large spaghetti squash
  • 1 lb asparagus, on the thicker size, not thin,shaved with a vegetable peeler into ribbons
  • 2 tablespoons butter
  • 2 tablespoons of olive oil, plus extra drizzle for sauteing asparagus
  • ¾ cup of coarsely grated Pecorino Romano cheese
  • ¼ cup of finely grated Pecorino Romano cheese
  • Coarsely crushed fresh peppercorns, to taste. Don't be shy!
Instructions
  1. Preheat oven to 375, line baking sheet with parchment, cut spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle inside of each half with olive oil and season with salt and pepper. Place cut side down on parchment and cook until a knife goes through easily, be careful not to overcook.
  3. Let squash cool completely then shred with a fork to get long strands.
  4. Place squash strands on a paper towel to get the dampness out for a few minutes.
  5. Drizzle a saute pan with olive oil and place asparagus ribbons in tossing them until wilted and bright green. Remove so they can stop cooking.
  6. In the same saute pan add the 2 tablespoons of butter and the 2 tablespoons of olive oil, toss in the spaghetti squash strands and the ¾ cup of coarsely grated Pecorino, tossing gently until heated through and cheese starts to melt, also add in some cracked pepper while tossing. If it seems to thick add a couple of tablespoons of water to thin it out.
  7. Place on a platter, arrange asparagus ribbons all around and add the finely grated pecorino all over and more pepper.
  8. Finish off with a quick drizzle of olive oil.

 

 

Signature

Welcome to My New Home on WordPress!

Welcome everyone! I’m finally here and settling into my new home on the web. I’ll have lunch for you in a minute but first I want to tell you about my journey here.

I’ve been wanting to do this for a long time, migrating my Blogger blog over to WordPress, but I never had the nerve, I heard horror stories in the past, pictures, posts, links being lost, etc. Not being a techie person at all this scared the heck out of me!

Even though Blogger was good to me in the beginning, as time went on many issues came up that weren’t getting fixed, things disappearing, problems with commenting and a ton of spam on a daily basis, and something that really bothered me was that you never really own your blog on Blogger, it’s free, they could delete it at any time.

I loved all the new features I was seeing on WordPress blogs, updated, modern, user friendly, I needed a new look, after 5 years I felt stale and old!

In comes my web designer, Jeni, The Blog Maven, who came highly recommended by Cathy of Wives with Knives, so I emailed her a couple of months ago and from the first time I spoke with her I knew I had the right person. I had a list of questions that she patiently answered one by one no matter how ridiculous some of them were, she even skyped me several times!  Jeni is very detailed and thorough, she considers all of your needs and finds the best way to incorporate them for you. The whole process went so smooth with no major glitches at all, I didn’t even stress once! I would highly recommend her for migration of your Blogger blog, design issues or any technical questions you might have.

I have to learn some new things to get around on the back end of my blog so I will most definitely be out of my comfort zone for a while so please bare with me, but honestly it’s already starting to feel like home here. Take a look around and let me know what you think so far, I’m loving my new visual recipe index!

Now, how about that lunch? I’m serving, Spaghetti Squash Stuffed Peppers!

Welcome to my new blog! (2)

Spaghetti squash, think of it as vegetable spaghetti, I know it’s not the real thing but when you roast it and rake up the strands with a fork it magically becomes a great substitute for the “white” stuff, and it tastes really good too! If you’re trying to lay off the carbs for a while replace this with any spaghetti dish you might be craving. I recently served it with mussels in a red sauce and it was delicious, the strands soaked up all the sauce, it was so good I’ll be making it again real soon.

Welcome to my new blog! (3)

This time I decided to stuff some peppers with it, making an all veggie meal. I roasted crimini mushrooms along with garlic and green onions and pre-roasted the peppers as well.

Welcome to my new blog! (4)

Then into a bowl I tossed the spaghetti squash, mushroom mixture, grated romano cheese, shredded asiago, parsley, basil, ( you could also add chopped fresh spinach or kale) a healthy drizzle of olive oil and a few tablespoons of roasted red pepper spread, courtesy of Trader Joe’s, but marinara sauce would work just as well.

Welcome to my new blog! (5)

Stuff your peppers, put them back in the oven until the cheese melts inside and they are warmed through.

Welcome to my new blog! (6)

Serve along side a green salad and you’ll have the perfect lunch or dinner. Thanks for stopping by my new digs!

Signature

Spaghetti Squash w/ Basil Brown Butter, Fontinella Cheese, and Toasted Pecans!

When was the last time you had spaghetti squash? For me, it’s been ages! I actually forgot how good it was. I actually got reminded of spaghetti squash while flipping through a magazine a few weeks ago. The recipe used brown butter sage, but seeing that I’m a basil kind of girl, I thought I’d change it up!

You could use toasted walnuts, pine nuts, hazelnuts, whatever you like. Same with the cheese, romano, parmesan, provolone, I happen to have fontinella on hand which tastes like provolone so I used that, which was excellent, nice and sharp!

I had this for lunch today all by myself, and I can honestly say, I enjoyed every bite!
Here’s what you do, it’s so easy!

1. Take a spaghetti squash, cut it lengthwise, scoop out the seeds, lightly oil it, and add salt and pepper. Place cut side down on a baking sheet in a 350F oven, for about 30 minutes or until knife goes through.
2. Toast your nuts in a saute pan, remove.
3. Melt your butter, toss in the basil, and cook till it browns.
4. When squash is done, take a fork and fluff up all the strands.
5. Pour your butter sauce all over, sprinkle with the nuts, and garnish with your favorite cheese.

It was so good I think I’ll have the other half tomorrow!

Buon Appetito!!

Signature