If you have never cooked spaghetti squash before, it’s time for you to try it. It’s so much easier to cook than actual pasta, and is 10x better for you! This squash has a high water content, making it very low in calories and a great alternative to pasta for those who are trying to lose weight. And like pasta, it has very little flavor on its own, which allows it to be an excellent base for delicious sauces and herbs.
One way to cook spaghetti squash is to cut it in half, place the cut ends down in about half an inch of water, and roast it for several minutes. This is a perfectly fine way to do it, but using the microwave is much easier. You just stab the squash with a knife a few times, put it in the microwave for 4 minutes, flip it over, and microwave for 4 more minutes. Done!
You could easily serve this squash like spaghetti — piled on a plate and topped with sauce — but making a pie out of it makes it seem more special. Also, the cashew cream adds protein and healthful fats, which makes the dish tastier and more filling. It’s a great dish to let the kids help prepare too! Just make sure the squash has cooled before you let them help scrape out the insides.
Spaghetti Squash Pie
- 1 large spaghetti squash
- 2 cloves garlic
- 2 handfuls raw spinach
- Sea salt and pepper, to taste
- 1/2 cup original cashew cream
- 2/3 cup low-sodium marinara
- Optional garnish: pine nuts, fresh oregano or basil leaves
- Wash spaghetti squash and stab it 4-5 times with a sharp knife. Place it on its side in the microwave and microwave on high for 4 minutes. Flip it over and microwave it 4 more minutes. You know it’s done when there is some give to the squash when you press on it. It should also cut easily.
- Cut the squash in half and use a fork to remove the seeds. Use the fork to then pull apart the fleshy inside, scraping as close as you can to the peel. It should resemble spaghetti noodles. Set aside.
- Preheat oven to 375 degrees F.
- In a medium saucepan, heat a splash of water or broth over medium heat. Add the garlic and cook for 2 minutes, stirring constantly. Lower the heat and add the spinach, stirring until the spinach is wilted. Add the contents of the squash and stir. Add salt and pepper to taste.
- Press the squash mixture into a pie plate with a paper towel to absorb any excess water.
- Spread a layer of cashew cream on top of the pie with the back of a spoon, leaving about half an inch of squash visible (this is the crust).
- Gently pour the marinara on top of the cashew cream, spreading it to the edge of the cream. I like to be generous with the sauce.
- Bake pie at 375 degrees for 25 minutes, or until the edges are golden and bubbly.
- Garnish with pine nuts and fresh herbs.
Dinner is served!