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This veggie-forward recipe is perfect for plating on a chilly fall evening. Created and shared by the team at Mutti, the recipe subs in pasta or dough for healthy spaghetti squash.
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Spaghetti squash pie
1 small spaghetti squash
1/2 cup (125 mL) mushrooms, diced
1/4 cup (60 mL) red onion, chopped
1/2 cup (125 mL) zucchini, chopped
1/2 cup (125 mL) fennel, chopped
2 cloves of garlic, minced
Extra-virgin olive oil
1 cup (250 mL) Mutti Finely Chopped Tomatoes (Polpa)
1 tsp (5 mL) fresh oregano, finely chopped
1 tbsp (15 mL) fresh basil, finely chopped (plus extra for garnish)
Salt and pepper to taste
Freshly grated Parmigiano Reggiano (optional, skip if you’d like the recipe to be vegan or dairy-free)
Preheat oven to 400 F.
Cut the spaghetti squash in half lengthwise and remove the seeds. Place cut-side up on a baking sheet and bake for 40 minutes. While the spaghetti squash is roasting in the oven, sauté the mushrooms, red onion, zucchini, fennel and garlic in a large pan with a little extra-virgin olive oil. Add the Mutti Finely Chopped Tomatoes and the fresh herbs, and season with salt and pepper to taste.
Remove the spaghetti squash from the oven and remove the flesh with a fork. Baste a pie dish with olive oil, then press the squash into the dish distributing evenly to form a “crust.” Reduce the heat on the oven to 350 F. Add the tomato and vegetable mixture to the top of the squash crust, leaving 1/4 inch around the edge. Bake uncovered for 45 minutes.
Remove from the oven, and top with freshly grated Parmigiano Reggiano. Allow the cheese to melt on the dish while the spaghetti squash pie cools. Garnish with fresh basil.