This spaghetti squash pie is a colourful, vegetable-packed recipe with a rich tomato filling and plenty of fresh Mediterranean flavour.
Roasted spaghetti squash forms a naturally tender base, topped with a savoury mixture of mushrooms, zucchini, fennel, red onion, garlic and Mutti Finely Chopped Tomatoes. Fresh basil and oregano add aromatic notes, while an optional finish of Parmigiano Reggiano brings extra savoury depth. Baked until the flavours come together, it is a satisfying vegetarian main course that works equally well for lunch or dinner.
Did you know?
We also recommend this vegetable galette recipe
1
Preheat oven to 400° F.
2
Cut the spaghetti squash in half length-wise and remove the seeds. Place cut-side up on a baking sheet and bake for 40 minutes. While the spaghetti squash is roasting in the oven, sauté the mushrooms, red onion, zucchini, fennel, and garlic in a large pan with a little extra-virgin olive oil. Add the Mutti Finely Chopped Tomatoes and the fresh herbs.
3
Remove the spaghetti squash from the oven and remove the flesh with a fork. Spray a pie dish with olive oil, and press the squash into the dish distributing evenly to form a “crust.” Reduce the heat to the oven 350° F. Add the tomato and vegetable mixture to the top of the squash crust, leaving 1/4-inch around the edge. Bake uncovered for 45 minutes.
4
Remove from the oven, and top with freshly grated Parmigiano Reggiano. Allow the cheese to melt on the dish while the spaghetti squash pie cools. Garnish with fresh basil.
