If you’re looking for a comforting, satisfying dinner that feels indulgent but is loaded with good-for-you ingredients, this Spaghetti Pie with Spaghetti Squash is one of my favorites to make.
It’s the sort of meal I’ll prep on a Sunday afternoon while the kitchen smells of garlic and tomatoes, and then serve all week long. It’s hearty without being heavy, packed with spinach and squash, and makes even the pickiest eaters happy.
Honestly, I didn’t grow up with spaghetti pie at all. It wasn’t one of those dishes my family made, so I was pretty curious when friends told me it was a Midwestern classic. When I finally tried the traditional version—full of beef, cheese, and sour cream—I realized why it was so beloved, but also knew I wanted to make a version that felt lighter and a little fresher for my own table.
This is that version. It still hits all those comfort food notes, but it’s vegetable-forward, gluten-free-friendly, and completely dairy-free. And yes—it’s 100% husband and kid approved.
My Favorite Ingredient Swaps
This recipe is proof you don’t have to sacrifice flavor to lighten things up. Here’s how I gave the classic spaghetti pie a big vegetable glow-up:
Spaghetti Squash
I replace a good portion of the pasta with spaghetti squash. Not only does it bulk up the dish with extra fiber and nutrients, but it also has this lovely, slightly sweet flavor that pairs so well with marinara sauce. I usually roast my squash on the weekend so it’s ready to go.
Whole Grain or Gluten-Free Pasta
I like to mix the squash with some actual spaghetti to keep that traditional “pie” texture. I go for whole-grain or a good brown rice gluten-free pasta. The nuttiness of whole grain pasta really works here.
More Veggies
Spinach is my go-to. I throw in a big pile of it—fresh or frozen both work. Sometimes I’ll even add chopped kale if I have it.
No Dairy
Instead of layering in ricotta or sour cream, I skip dairy entirely. The sauce, squash, and pasta bake up to this cohesive, satisfying texture on their own.
Protein Options
This version is vegetarian, but you can add ground turkey, chicken sausage, or even lentils if you want a boost of protein. I often make it both ways depending on who’s coming for dinner.
Why I Love This Recipe
This is one of those dishes I find myself returning to again and again, especially in cooler months.
It’s incredibly forgiving. Didn’t buy enough spaghetti squash? Just add more pasta. Got a half-empty bag of spinach? Toss it in. Want it spicy? Add crushed red pepper.
Plus, it’s fantastic for meal prep. I bake it in a big casserole dish, let it cool, and portion it into containers. It reheats beautifully, so it’s perfect for busy weeknights when no one wants to cook.
And if you’re feeding kids? This is such a sneaky way to get more vegetables in them without any complaints. My little one doesn’t even realize how much spinach is in there.
A Few Tips from My Kitchen
Pre-Cook the Spaghetti Squash
This is non-negotiable. Roasting the squash brings out its flavor and helps remove excess moisture. I like to slice it lengthwise, scoop out the seeds, brush it with olive oil, and roast it cut-side down until tender. Once cool, I use a fork to scrape it into strands.
If you’re new to spaghetti squash, the first cut can be intimidating. I usually microwave the whole squash for 2–3 minutes first to soften it slightly, which makes it way easier to slice.
Choose the Right Pasta
I usually use whole grain or brown rice spaghetti. It holds up well in the bake without turning to mush. If you’re not gluten-free, just pick your favorite sturdy pasta.
Pick a Good Marinara
Your sauce choice matters here. A rich, well-seasoned marinara will make the entire dish taste better. Sometimes I’ll make my own if I have time, but I’m not above using a high-quality jarred sauce on a weeknight.
Add Extra Veggies
Don’t stop at spinach. Bell peppers, zucchini, mushrooms—they all work here. It’s a great way to use up odds and ends in the fridge.
Bake Ahead
I often bake this in the morning or the night before. It sets up beautifully in the fridge and reheats so well. Perfect for busy weekdays.
Serving Suggestions
This Spaghetti Pie really is a complete meal in itself, but I usually add a simple side salad. Mixed greens with a homemade vinaigrette or a creamy dairy-free Italian dressing make it feel special without much work.
If I’m hosting, I’ll serve it family-style in a big dish on the table with extra sauce on the side.
And the leftovers? Amazing. The flavors meld even more overnight. I’ll pack slices for lunches or reheat them for another quick dinner.
Storage Notes
I keep leftover spaghetti pie in an airtight container in the fridge for up to four days. It actually gets better as it sits, making it one of my favorite make-ahead meals.
To reheat, I pop it in the oven covered at 350°F until warmed through, or even just microwave individual portions. If it looks a little dry, I add a spoonful of extra marinara before heating.
My Quick Tips Before You Start
1. Roast the Squash First
It’s worth the time. Roasting brings out sweetness and removes water so your pie isn’t watery.
2. Use Quality Pasta
Whole grain or brown rice pasta has better structure. I’ve had good luck with Jovial and other brands.
3. Sauce Matters
Whether homemade or store-bought, choose one you really love. That’s the main flavor here.
4. Don’t Be Afraid to Customize
Add cooked turkey or sausage, switch up the greens, or sprinkle toasted nuts on top for crunch. This is such a flexible recipe.
Spaghetti Squash Pie
A cozy, hearty twist on traditional spaghetti pie—this version swaps in naturally sweet spaghetti squash and is completely dairy-free and optionally meat-free.
Ingredients
- 4 cups cooked spaghetti squash (about 1 medium squash)
- 2 cups marinara sauce (use your favorite variety)
- 10 oz fresh spinach (or thawed frozen, squeezed dry)
- 1 tablespoon extra virgin olive oil
- 6 cloves garlic, minced
- 1 yellow onion, finely chopped
- 4 cups cooked gluten-free spaghetti (whole grain preferred)
- 2 pasture-raised eggs
- ½ cup fresh basil, finely chopped
- Sea salt, to taste
- Optional: 1 lb cooked ground turkey
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a large skillet or a 9x13 baking dish with a bit of olive oil.
- Sauté the Aromatics: In a large skillet, warm olive oil over medium heat. Add chopped onion and garlic, and sauté until fragrant and softened, about 2–3 minutes.
- Add Veggies & Protein: Stir in the spinach and cook just until wilted. If you’re including the ground turkey, add it now and stir to combine. Sprinkle in sea salt to taste.
- Mix in the Squash & Pasta: Fold in the cooked spaghetti squash and fresh basil. Add in the cooked pasta and gently toss everything together until well combined. Remove from heat.
- Combine with Sauce: In a separate bowl, whisk together the marinara sauce and eggs. Pour this over the squash mixture, stirring gently to coat everything evenly.
- Assemble & Bake: Transfer the mixture into your prepared baking dish. Spread evenly and bake uncovered for 20–25 minutes, or until set and lightly golden on top.
- Cool & Serve: Let the pie cool for about 10 minutes before slicing. Serve warm and enjoy every comforting bite.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 338Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 108mgSodium 470mgCarbohydrates 33gFiber 7gSugar 6gProtein 20g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Why This Recipe Stays on My Table
I love dishes that feel familiar and cozy but still help me feed my family well. This spaghetti pie is one of those recipes I make to satisfy the comfort food craving while sneaking in a bunch of veggies.
It’s easy to prep, fun to serve, and always well received—whether it’s just the three of us at home on a weeknight or a table full of friends on the weekend.
Try other Spaghetti Squash recipes:
