Spaghetti Pie
1 hour
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About Spaghetti Pie
Discover pasta in a whole new avatar with this delightful Spaghetti Pie—a fusion dish that brings homestyle comfort to your table. The recipe features a medley of fresh vegetables, including broccoli, capsicum, carrot, and onion, all nestled within a wholesome pumpkin-infused sauce for a healthy twist.
More than just a meal, this Spaghetti Pie is a complete, satisfying dish that’s perfect for brunch, lunch, or dinner. The naturally sweet and creamy pumpkin not only boosts nutrition but also makes the pie irresistible to kids. Enjoy a creative spin on classic pasta that’s as nourishing as it is delicious!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
- 1 cup Broccoli brocolli
- 1/2 cup Bell Peppers
- 1/2 cup Carrot
- 1/2 cup Pumpkin pumkin
- 1 Onion chopped, medium sized
- 3 Tomatoes chopped, medium sized
- 7.5 clove Garlic
- 4 tsp Oil
- 2 tbsp Parmesan Cheese
- 2 tbsp Cheddar Cheese
- 1.5 tsp Salt or as per taste, pepper, sugar as per taste
- 1/2 tsp Herbs
Instructions
- Chop the broccoli, capsicum and carrot.
- Chop onions and tomatoes and peel garlic. Boil the Pumpkin.
- Microwave the chopped veggies in step 1 at high for 5 minutes.
- To make the sauce - In a pan heat 2tsp of oil. Sauté the garlic and onions. Once onions are done, add the tomatoes and cook. Lastly add the boiled pumpkin and season with salt pepper and sugar. Puree this in a mixie and sauce is ready.
- Boil water in a vessel. Add to this some salt and 1 tsp oil. Add the spaghetti and cook till al dente. Drain the hot water and rinse spaghetti with cold water.
- Take a baking dish and brush it with oil.
- Assemble the dish by arranging a layer of Spaghetti in a circular shape.
- Spread some sauce on the layer of Spaghetti.
- Add a layer of cooked veggies on top.
- Add another layer of sauce on the veggies and sprinkle some parmesan cheese on top.
- Finish with another layer of Spaghetti. Add some cheddar cheese on top.
- Bake it in a Preheated oven at 180 deg for 30 minutes.
- Once cooled remove it face down on a plate.
- Turn it again and cut into wedges and serve.
Recipe Notes
Additional Tips
- For extra texture and flavor, sprinkle a blend of grated Parmesan and mozzarella cheese over the top before baking; broil for 2-3 minutes at the end to achieve a golden, bubbly crust.
- If you’d like a gluten-free version, substitute regular spaghetti with gluten-free pasta and ensure your pie dish is well-greased to prevent sticking.
- To make this dish ahead, assemble the pie and refrigerate it (covered) for up to 24 hours before baking; simply increase baking time by 10-15 minutes if starting from cold.
- For added tang and depth, swirl a spoonful of ricotta or Greek yogurt into the pumpkin sauce before layering it with the spaghetti and vegetables.
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Recipe Nutrition
Calories: 77kcalCarbohydrates: 5gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 855mgFiber: 2gSugar: 3g
vrushali gite
Articles: 10
8 Comments
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This looks so good! Can’t wait to cook it.
This looks delightful! Thanks for the recipe.
This looks divine! Can’t wait to make it.
Easy and so inviting!! Love the way you have incorporated so many vegetables in it
WoW! Looks easy & terribly nutritious. Thanks!
This is the rocking recipe…so innovative.
Looks too yum…
This looks so tasty! Thank you.