Low Carb Spaghetti Pie

Low Carb Spaghetti Pie is a vegetarian meal made from spaghetti squash, marinara sauce, and three types of cheese. Such a healthy Italian meal.

Great paired with a garden salad and some Keto Italian Breadsticks. This spaghetti squash main dish is so cheesy and good.

I love a good pasta dish, but to tell you the truth, I don’t miss the pasta at all in this Low Carb Spaghetti Pie. The spaghetti squash actually gives it more flavor. Plus so much good nutrition.

This meal is gluten-free and even works for the keto diet.

Recipe Tips:

• Be careful cutting the spaghetti squash. They are a devil to cut through. A lot of recipes have you cut the spaghetti squash in half lenghtwise, but I like to cut it into rings and then bake it. You end up with longer strands of spaghetti squash when you cut it into rings which makes it much more like spaghetti.
• The spaghetti squash can be cooked a day in advance.

The spaghetti squash gets mixed with ricotta cheese, Parmesan cheese, eggs, seasonings, and some mozzarella cheese. This mixture gets baked in a deep dish pie pan for 30 minutes after which marinara sauce is spread on top along with a finishing layer of mozzarella cheese. The pie gets baked for 15 minutes to melt the cheese. After a little time to cool, it is ready to be cut into slices.

More Low Carb Dinners:

• Low Carb Pizza Chicken
• Keto Chicken Fried Steak
• Low Carb Creamy Tuscan Chicken

Print

Low Carb Spaghetti Pie

Low Carb Spaghetti Pie is a vegetarian meal made from spaghetti squash, marinara sauce, and three types of cheese. Such a healthy Italian meal.

Course Dinner, Main Course

Cuisine Italian

Keyword spaghetti squash

Prep Time 15 minutes

Cook Time 1 hour 25 minutes

Servings 6

Calories 283 kcal

Ingredients

• 1 large spaghetti squash
• 1 tablespoon olive oil
• salt and pepper
• 3/4 cup ricotta cheese
• 1/3 cup freshly grated Parmesan cheese
• 3 large eggs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup sugar-free marinara sauce

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Cut the ends off the spaghetti squash. Cut the spaghetti squash into 3 to 4 rings. Scoop out the seeds.

3. Place the rings on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

4. Bake for 40 minutes. Use a fork to pull the strands out.

5. Reduce oven temperature to 375 degrees.

6. In a large whisking bowl, whisk together ricotta cheese, Parmesan cheese, eggs, Italian seasoning, salt, pepper, and red pepper flakes.

7. Stir in the spaghetti squash and 1/2 cup of mozzarella cheese.

8. Transfer mixture to a greased deep dish 9-inch pie pan. Bake for 30 minutes.

9. Spread the marinara sauce on top. Sprinkle with remaining mozzarella cheese. Bake 15 minutes.

10. Let cool 10 minutes and slice.

Nutrition Facts

Low Carb Spaghetti Pie

Amount Per Serving

Calories 283 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Cholesterol 148mg49%

Sodium 762mg33%

Potassium 409mg12%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 7g8%

Protein 17g34%

Calcium 330mg33%

Vitamin C 6mg7%

Vitamin A 897IU18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: Nutritional info is provided as an estimate and can vary based on brands of products used, measuring techniques, and cooking methods.

Recipe adapted from Foods You Crave, The Low Carb Way

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