Cheesy Spaghetti Squash Tart
- SERVES
- 6
- COOK TIME
- 1 Hr 5 Min
This Cheesy Spaghetti Squash Tart is a low-carb lover's dream. There's no pasta here, just healthy Spaghetti squash! Plus, because it's a pie, it's perfectly portable for your next get together!
What You'll Need
- 1 spaghetti squash (about 2 pounds)
- 2 tablespoon vegetable oil
- 2 eggs
- 1/3 cup freshly grated Parmesan cheese
- 1 cup fat-free ricotta cheese
- 1 garlic clove, minced
- 2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1 cup light spaghetti sauce
- 1/2 cup (2 ounces) shredded fat-free mozzarella cheese
- 2 tablespoon freshly grated Parmesan cheese
What to Do
-
Place whole squash in soup pot; add 1 inch water. Bring to a boil over medium-high heat, cover, and cook for 25 to 30 minutes, or until tender when pierced with a fork. Remove the squash to a cutting board and allow to cool for 15 to 20 minutes.
-
Preheat the oven to 325 degrees F. Coat a 9-inch deep-dish pie plate with nonstick cooking spray.
-
In a large bowl, combine the oil, eggs, and 1/3 cup Parmesan cheese; mix well and set aside.
-
Cut the slightly cooled squash in half lengthwise. Scoop out the seeds and discard. Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Stir the squash into the egg mixture, then pour into the pie plate and form into a crust.
-
In a small bowl, combine the ricotta cheese, garlic, Italian seasoning, and salt; mix well. Spread evenly over the crust then top with the spaghetti sauce.
- Bake, uncovered, for 25 minutes, then remove from the oven and top with the shredded mozzarella cheese. Bake for 5 more minutes, or until the cheese melts. Remove from the oven and sprinkle with the remaining Parmesan cheese. Let cool for 10 minutes before cutting into wedges and serving.