Gluten Free Spaghetti Squash Pie

This spaghetti squash pie is a tasty savoury vegetarian dish made with spaghetti squash, Italian herbs, fresh tomatoes and mozzarella cheese. This delicious squash is lower carb alternative to pasta or other squash. If you are following a paleo diet, this tasty gluten free spaghetti squash pie is for you! Serve as lunch with a light salad or a side with your main

Enrich your diet with healthy easy to cook spaghetti squash. This delicious low carb, low cal squash contains a wide range of vitamins and minerals and a fair amount of fiber. Spaghetti squash has a resemblance to spaghetti strands when cooked and is considered a fruit.



¼ cup extra virgin olive oil
6 garlic cloves, chopped
2 tsp. dry oregano
2 large tomatoes, diced
1 bunch fresh Italian parsley (flat-leaf parsley), chopped
4 cups cooked spaghetti squash (approx. 1 medium-large spaghetti squash)
½ tsp. sea salt
¼ tsp. cayenne pepper (optional)
2 cups shredded mozzarella cheese
Fresh basil leaves for garnish


Preheat oven to 375 F. Lightly oil a 9-inch pie dish
In a large pan over low heat sauté garlic and oregano in olive oil until fragrant, about 30 seconds
Increase heat to medium-high, add tomatoes and parsley and stir-fry for 4 – 5 minutes
In a large bowl mix spaghetti squash, sea salt, cayenne pepper and tomato mixture. Add mozzarella cheese and stir to combine
Transfer spaghetti squash mixture into prepared pie dish and bake for 40 minutes. Rest for 15 minutes before serving. Garnish with fresh basil leaves

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