Description
A hearty, savory, and completely plant-based twist on a classic pie — spaghetti squash forms a crispy base filled with rich tomato sauce and veggies!
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 diced onion
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 1/2 cups marinara sauce
- 1/2 cup dairy-free mozzarella
- 1 teaspoon Italian herbs
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
- Drizzle with olive oil, season with salt and pepper, and roast cut-side-down for 40 minutes.
- Remove from oven, let cool, then use a fork to scrape spaghetti-like strands.
- Press strands into a greased pie dish to form a base.
- Saute diced onion, garlic, and zucchini in a bit of oil until tender.
- Add marinara sauce and Italian herbs; simmer for 5 minutes.
- Pour mixture into spaghetti base, top with dairy-free mozzarella.
- Bake at 350°F (175°C) for 20 minutes until bubbly.
Notes
- Add other veggies like peppers or mushrooms.
- Pair with a side salad for a complete meal.
- Top with chopped basil or nutritional yeast for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 7g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan, spaghetti squash, pie, plant-based, dairy-free