I am in a savory pie making mood these days. First beef tamale pie and now this fall inspired spaghetti pie. Whole wheat spaghetti is tossed with a creamy pumpkin sauce that is spiked with Italian sausage, spinach and juicy cherry tomatoes. I love these recipes because of their versatility. Strictly vegetarian? No problem. Only have kale? No problem. Prefer tomato sauce over pumpkin? No problem. You can absolutely tailor this dish to your specifics tastes and meet your family's nutritional needs.
Pumpkin Spaghetti Pie
8 ounces (1/2 package) whole wheat spaghetti
2 eggs, lightly beaten
1 tsp olive oil
8 ounces mild Italian sausage, casings removed
1/2 yellow onion, finely diced
3 cloves garlic, finely minced
3 cups fresh baby spinach
1 cup pure pumpkin puree
1 (14.5 oz) can peeled cherry tomatoes
1 tsp dried oregano
1/4 tsp grated nutmeg
1/2 tsp crushed red pepper flakes (optional)
2/3 cup grated mozzarella cheese, divided
salt and freshly grated black pepper, to taste
Step 1: Preheat the oven to 400 degrees Fahrenheit. Lightly grease an oven safe dish with cooking spray or olive oil.
Step 2: Fill a large pot with water (a little less than 3/4 full) and place on the stove top. Bring water to a boil and cook spaghetti according to package directions.
Step 3: Meanwhile, heat oil in a large saute pan over medium high heat. Add the onions and garlic and cook until fragrant and onions appear translucent. Add the sausage and continue cooking until browned. Once cooked, add the spinach, pumpkin puree, cherry tomatoes, oregano and nutmeg. Continue to cook the sauce until spinach has wilted, about 5 minutes. Stir in red pepper flakes and set aside.
Step 4: Add the cooked spaghetti to the baking dish. Pour the sauce over the spaghetti and toss until the ingredients are well combined. Add half the cheese and toss again. Top the spaghetti with the remaining cheese. Bake for 15 to 20 minutes until cheese has melted and edges are browned. Let cool slightly before serving