“Ms. Stephanie, I am in need of some of your liquid knowledge,” said one of our customers. One of our regular customers that buys milk, eggs, and soaps off of us, purchased a spaghetti squash and called me a few days later to see how to cook it.
I am not sure what liquid knowledge is, but hey, I have some knowledge sloshing around in there.
Spaghetti squash is one of my favorites and I was so glad that we have had an abundance this year. Sometimes, I tend to only see the things that are not going well on the farm, like what I talk last blog post. But if I take a few minutes to observe, there is so much going “right.”
The spaghetti squash was one of those things. We had enough to freeze and to sell.
I sent out a recipe a few weeks ago using spaghetti squash, but I also wanted to share my kid’s favorite squash recipe. If your kids get grossed out by squash, give this one a try.
Spaghetti Squash Pie
- 1 spaghetti squash cut length wise and seeds removed
- 1 TBSP olive oil
- Your favorite seasoning. (We LOVE McCormick’s Himalayan Pink Sea Salt with Black Pepper and Garlic)
- Spaghetti sauce
- Italian Sausage
- Diced onion.
- Mozzarella cheese, grated
- Pepperoni (optional)
- Preheat the oven to 400 degrees.
- Drizzle the olive oil on the squash. Then sprinkle the seasoning on. Use liberally!
- Roast for 45 minutes or until the squash is nice and caramelized. At this point it is really good to eat too. Remove from the oven and allow to cool.
- While the squash is cooking, dice the onions and sauté in a pan. Add the ground sausage and cook until browned. Add the spaghetti sauce to the pan and incorporate into the meat.
- Once the squash is completely cooled, take and fork and scrap it into the meat mixture. Stir everything together so that it is incorporated well.
- Spray a loaf pan with cooking spray
- Put some of the squash mixture in the bottom of the pan to cover it then sprinkle cheese. Add more squash/meat mixture, then cheese. Continue layering until mixture is gone.
- Top with cheese and pepperoni, if using.
- Put in the oven for about 20 minutes or until the cheese is nice and golden and bubbly.
- Remove and allow to cool for about 10 minutes.
Note: You could add more veggies to this by sautéing spinach or zucchini with the onions.