Spaghetti squash pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 473.1
- Total Fat: 26.4 g
- Cholesterol: 91.3 mg
- Sodium: 329.4 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 8.9 g
- Protein: 18.7 g
View full nutritional breakdown of Spaghetti squash pie calories by ingredient
Introduction
Vegetarian tart Vegetarian tartNumber of Servings: 4
Ingredients
-
6 cup Spaghetti Squash
1.5 cup, chopped Onions, raw
0.5 cup Italian Parsley (by DOTTIDEAS)
2 tbsp Oregano, ground
1.5 cup, shredded Cheddar Cheese
1 large Egg, fresh, whole, raw
2 clove Garlic
1 cup Organic Spelt Flour (by RAMARTERRE)
3 tbsp Sunflower Oil
60 mL Water, tap
0.25 tsp Pepper, red or cayenne
Directions
Mix the flour, sunflower oil and water. Place in the fridge for an hour.
Cut the squash in two pieces, wrap in foil and cook at 400F for an hour and 15 minutes.
Saute the onion and garlic. Place in a bowl. Add the herbs, shredded squash, cheese, egg and cayenne.
Roll the dough and place it in a pie dish with removable bottom. Bake for 5 minutes at 400F
Pour the squash mixture on the dough. Bake 375F for an hour.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LUCIANOZAB.
Cut the squash in two pieces, wrap in foil and cook at 400F for an hour and 15 minutes.
Saute the onion and garlic. Place in a bowl. Add the herbs, shredded squash, cheese, egg and cayenne.
Roll the dough and place it in a pie dish with removable bottom. Bake for 5 minutes at 400F
Pour the squash mixture on the dough. Bake 375F for an hour.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LUCIANOZAB.