Spaghetti Squash Pie

Time: 45 minutes
Servings: 6


  • Non-stick cooking spray

  • 1 medium spaghetti squash

  • 1 cup low-fat cottage cheese

  • ½ cup shredded parmesan cheese

  • 2 large eggs

  • 1 large zucchini, thinly sliced

  • 2 cups ONIE spicy marinara sauce

  • 1 cup shredded part-skim mozzarella cheese

  • 2 Tbsp minced fresh basil


  1. Preheat oven to 375°F. Lightly coat a round baking dish with cooking spray. Set aside.

  2. In a microwave-safe baking dish, add 1 inch of water. Cut spaghetti squash in half, scoop out seeds & poke holes on both sides of squash using a fork. Place face down in dish. Microwave squash 10 minutes or until fork-tender.

  3. Caution, squash may be hot. Using a fork, scoop squash out of skin into a large bowl. Add cottage cheese, parmesan & eggs. Mix well.

  4. Spread squash mixture evenly in baking dish. Layer zucchini slices on top. Spread sauce evenly & top with mozzarella. Bake 10-15 minutes or until bubbly & cheese is melted.

  5. Let cool 4-5 minutes. Cut into slices & serve topped with basil.


Spaghetti Squash is a delicious substitute for regular pasta in most recipes.

Nutrition Facts

6 servings per recipe
Serving size (341g)
Amount per serving
% Daily Value*
Total Fat 11g 14%
    Saturated Fat 4.5g 23%
    Trans Fat 0g  
Cholesterol 80mg 27%
Sodium 450mg 20%
Total Carbohydrate 17g 6%
    Dietary Fiber 4g 14%
    Total Sugars 8g  
Includes 0g Added Sugars
Protein 16g  
Vitamin D 0mcg 0%
Calcium 312mg 25%
Iron 1mg 6%
Potassium 540mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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