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.
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.
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!
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.
- 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
- 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.
- After the squash cools down pull the strands out with a fork and season with fresh herbs of your choice.
- 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.
- 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.
- I sauteed the zucchini and pepper strips before I added them, the other veggies I used were precooked already.
- In a bowl add the ricotta, garlic, fresh herbs salt and pepper and cheeses, taste for seasoning.
- Beat the eggs by hand then pour into the ricotta mixture mixing until all incorporated, then fold in all your veggies.
- 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.
- Let it cool down before cutting into wedges.