Delicious Spaghetti Squash Pie Recipe - Gluten-Free and Dairy-Free

This spaghetti squash pie is a savory and satisfying dish that is gluten-free and dairy-free. It combines the natural sweetness of spaghetti squash with a flavorful blend of herbs and spices, creating a comforting meal that is perfect for any occasion.

Ingredients

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup chopped spinach
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup almond milk
• 2 tbsp nutritional yeast
• 2 tbsp almond flour
• 1/4 cup vegan cheese (optional)

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, brush with olive oil, and place cut-side down on the baking sheet. Bake for 30-40 minutes until tender.
3. While the squash is baking, heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper, sauté until softened.
4. Add spinach, oregano, basil, salt, and pepper, cook for another 2-3 minutes.
5. In a small bowl, whisk together almond milk, nutritional yeast, and almond flour.
6. Once the squash is cooked, use a fork to scrape the strands into a large bowl. Add the vegetable mixture and almond milk mixture, mix well.
7. Transfer the mixture into a greased pie dish, sprinkle with vegan cheese if desired, and bake for 20-25 minutes until set.
8. Let cool for a few minutes before slicing and serving. Enjoy!

Interesting Facts