Let me tell you about the time I fell in love with Spaghetti Squash Pasta Pies. It was at this charming little restaurant in Barre, Massachusetts, called Cafe on the Common. They had this spaghetti squash pie as a gluten-free special one night, and oh boy, was it love at first bite! I was so smitten, I bought two more orders to take home and freeze!

For weeks after, I couldn’t stop thinking about that heavenly spaghetti squash pie. The way the tender strands of squash intertwined with the savory sauce, the perfect balance of cheese and herbs – it was culinary perfection. Then, one day, struck by a bolt of inspiration (and a serious craving), I thought, “Why not try to make a version of it myself?” And thus, these Spaghetti Squash Pasta Pies were born in my humble kitchen.

Here’s what you’re in for in these Spaghetti Squash Pasta Pies: imagine all the cheesy, saucy goodness of a pasta bake, but without the carb coma afterwards. We’re talking layers of tender spaghetti squash “noodles,” each strand perfectly al dente, topped with juicy homemade meatballs that are bursting with flavor. Then comes the piece de resistance – a zesty tomato sauce that’s been simmered to perfection, infused with herbs and a hint of garlic. And the crowning glory? A blanket of melty mozzarella cheese that turns golden and bubbly in the oven. It’s like a lasagna and a spaghetti had a low-carb love child, and trust me, it’s about to become your new favorite dinner.

But wait, there’s more! The best part of this dish (besides the taste, of course) is that you can bake these bad boys right in the squash shells. Not only does this make for a stunning presentation (hello, dinner party showstopper!), but it also means fewer dishes to wash. And let’s be real, any recipe that results in less dishwashing is a winner in my book. That said, if you’re feeding a crowd or just prefer a more traditional look, you’re welcome to use a casserole or pie dish. The taste will be just as amazing, I promise!

Now, a word to the wise: spaghetti squash can be a bit watery, so make sure to drain those “noodles” well before assembling your pies. A quick stint in a colander and a gentle squeeze with a clean kitchen towel should do the trick. Trust me, your crispy cheese top will thank you, and so will your taste buds when they experience that perfect texture in every bite.

Spaghetti Squash Pasta Pies

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In these Spaghetti Squash Pasta Pies, tender strands of spaghetti squash are nestled in their own shells, layered with zesty homemade meatballs and tangy tomato sauce, then crowned with a golden blanket of melted mozzarella for a low-carb twist on classic Italian comfort food.

• Author: Amanda MacArthur
• Prep Time: 10 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 1 hour 50 minutes
• Yield: 4 servings 1x
• Category: Entrées

Ingredients

Scale 1x2x3x

• 1 Medium to large spaghetti squash
• Basil or parsley for garnish
• For the meatballs:
  • 1 lb 90% lean ground beef
  • 1 cup grated parmesan
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 2 cloves minced garlic
  • 2 grinds of fresh sea salt
  • 3 grinds of freshly cracked pepper
  • 1 large egg
• For the sauce:
  • 3 cups pasta sauce
  • 1 tsp crushed red pepper flakes
• For layering:
  • 2 cups of shredded mozzarella cheese

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Instructions

1. Preheat oven to 350F. Slice your spaghetti squash in half the long way, using a large knife. Remove the seeds. Place both sides, squash down on a baking sheet and bake for an hour at 350. It’s ready when you can easily use a spoon to scoop out the innards. Scoop them out (preserving the shell) and put in a colander over a bowl to drain. Use a paper towel to pat dry before adding back to shell later.
2. Pour your chosen sauce into a medium saucepan over low heat, covered, and add red pepper flakes. Let simmer with the cover on to prevent annoying splashes of sauce all over.
3. Mix meatball ingredients in a bowl and roll into quarter-sized mini meatballs.
4. Heat a large skillet over medium heat with 1 tbsp olive oil, cook meatballs in the frying pan and cover. Flip when halfway browned (approx 3-5 minutes). When meatballs are cooked through, use a slotted spoon to add them (without the grease and fatty aftermath) into the sauce and let marinate for 10 minutes. Reduce heat to low.
5. Put spaghetti squash shells back on the baking sheet if they aren’t already. If they didn’t survive the scooping, use a bread pan instead. In your baking vehicle of choice, layer sauce, squash, meatballs, sauce, mozzarella, squash, meatballs, sauce, mozzarella. Then bake at 350F for 30 minutes.
6. Remove from the oven and garnish with chopped basil or parsley. Serve and enjoy

By the way, our Winter Squash Gardening Guide is now available. Squash has been a popular crop for 10,000 years, and with our guide, you’ll have everything you need to know about growing and enjoying squash of many varieties — from planting to eating!

Have you ever had a dish that completely changed your perspective on an ingredient? I’d love to hear about your culinary epiphanies! Share your stories in the comments below. Who knows, your experience might inspire the next great low-carb creation in my kitchen!