Spaghetti squash pie with chopped tomatoes

Spaghetti squash pie with chopped tomatoes

Made with Chopped tomatoes

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 1h 40 min (COOK TIME: 15 min / PREP TIME: 1h 25 min)

cooking sketch Medium


  • 1 small spaghetti squash
  • 1 tsp fresh oregano, finely chopped
  • 1 tbsp fresh basil, finely chopped
  • 1/2 cup of your favorite mushrooms, diced
  • 1/4 cup of red onion, chopped
  • 1/2 cup of zucchini, chopped
  • 1/2 cup of fennel, chopped
  • 2 cloves of garlic, minced
  • 1 cup of Mutti® Finely Chopped Tomatoes (Polpa)
  • Salt and pepper to taste
  • freshly grated Parmigiano Reggiano (optional)
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Spaghetti squash pie with chopped tomatoes: Method

  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 “pie” cools. Garnish with fresh basil.

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