Veggie Ricotta Pie with Spaghetti Squash Crust
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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.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2016/01/6760.html