Veggie Ricotta Pie with Spaghetti Squash Crust

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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 3 reviews
Veggie Ricotta Pie with Spaghetti Squash Crust
  • 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
  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.


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  1. This is going on my low carb diet. Sounds delicious

  2. You never cease to amaze, Marie! I just happened to have all the ingredients on hand and made this last weekend. This will be a staple on my recipe rotation. I’m single and wondered if I could eat the whole thing. Took wedges to work with me for snacks and lunches. It’s even good eaten cold!

  3. I love this idea! I never would have thought to use spaghetti squash as the crust. We must have been on a similar wavelength this week, as I just posted a spaghetti squash lasagna boats recipe. Some of these gluten-free options are fabulous.

  4. I have done this, and it works beautifully. I think of it as totally guilt free – no flour, just healthy veggies! Your Veggie Ricotta Pie looks great, and as always, your photographs are terrifically enticing. I hope 2016 is treating you well, and I hope this year will be your best ever! Un bacione a te, ABC

  5. As I told you on Instagram . Marie,I love gluten free recipes like this that I can prepare for the gluten free members of my extended family! This looks like something they would love!

  6. I’ve been wanting to make a spaghetti crust for a long time but this is so much better! I’ve always hesitated because of the calories, etc. but this would be great. I’m thinking more of a breakfast type quiche. Now what is truly ironic is your posting a spaghetti squash recipe and I just posted your spaghetti squash recipe with asparagus. Let me admit up front mine was NOTHING like yours 🙁 I made the recipe soon after you posted it and I’ve been wanting to write about it. It ended up delicious!! Every time you post an incredible recipe I end up slapping my forehead and saying: Why didn’t I think of that??? Have a wonderful day!!

  7. Spaghetti Squash is one of my personal favorites. I have used it many ways, but not as a crust. Thanks to you I will be doing this soon. The filling possibilities are endless.

  8. That looks soooo delicious! I would eat that for breakfast!

  9. Joanne Jester says

    So Marie – I should cook the mushrooms first? I am using black olives, green olives onion & mushrooms – asstted – but I should cook my mushrooms? I have everything ready to mix but the mushrooms….

    • Yes Joanne, don’t put them in raw, you can just saute them on the stove before mixing them in the ricotta. Make sure the spaghetti squash is not overcooked, if you think its holding too much moisture after I scoop it out I lay it on some paper towels before forming it into the pie plate.

  10. What a nifty idea for a crust Marie. You always come up with original ideas that are delicious and pretty to look at too.

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