Sunday after church we had an EPIC baked-spaghetti-squash-baked-spaghetti. I ate it suuuper slow because I just didn’t want it to end. I made it just like I would baked spaghetti, but used spaghetti squash instead. While eating, Terry and I tried to decide if we liked spaghetti squash or zucchini noodles better. The truth is, both or so different! I think spaghetti squash is super absorbent and “sets” better than zoodles.
Because I used a giant spaghetti squash, I had some of the “noodles” leftover. Which brings me to packing lunches. Now, I am always coming up short for packed lunch ideas. I always try to think about what I have on hand and what I’m not planning to use for one our dinners.
However, thanks to having those extra “noodles” on hand, I tried out something new- spaghetti pie for one!
The simplicity of this recipe is to be noted. All you need is 4 ingredients: spaghetti squash noodles, marinara sauce, an egg, and parmesan cheese.
I used one of my glass bowls that came with a lid, so I could create it and pack it all in the same dish. This was definitely a “on the fly” type recipe.
I filled the bowl with my “noodles.”
Then I whisked together the other ingredients until they were totally blended together. I stirred the sauce into the “noodles.”
I was a little doubtful it would work out, because it looked a little on the soupy side…
But after 3 minutes in the microwave it came out perfectly. I popped into the fridge overnight, so it was ready to grab in the morning.
This recipe is simple, delicious, & healthy. It’s pretty low-cal, so for lunchtime I recommend pairing it with buttered whole grain toast. This was perfect for my long Monday, because I like to eat several mini meals throughout the day to sustain me through my evening classes.
Single Serving Spaghetti Squash Pie
1 1/2 cups spaghetti squash “noodles”
1/2 cup marinara sauce
1-2 tbsp grated parmesan cheese
Optional: red pepper flakes, oregano, shredded cheese
- In a small bowl, whisk together the marinara sauce, egg, and parmesan cheese until well blended.
- In a microwave safe bowl, stir the sauce into the “noodles.”
- Microwave for 3 minutes. If pie is not yet “set”, microwave in 30 second intervals until it is.
- Let cool for 10 minutes and enjoy immediately OR store in the refrigerator for the next day.
When lunch time finally rolls around, microwave the pie for 1-2 minutes until warm.
Dig in & enjoy!
Are you a spaghetti squash fan?
Do you struggle with finding creative lunch ideas?