Spaghetti Squash Pie

Spaghetti Squash Pie

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

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)

We also recommend this vegetable galette recipe

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Spaghetti Squash Pie: 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 spaghetti squash pie cools. Garnish with fresh basil.

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Also made with: Polpa



Total time 1h 20 min

Difficulty Easy

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