Mississippi Vegan’s Spaghetti Pie with Summer Squash
I remember the first time I had spaghetti pie when I was a little kid. My friend’s mother made it for us, and I was obsessed with the fact that it was a pie made out of noodles. It still excites me just thinking about it, which is why I make it to this day. The best part? When someone looks at you like you’re crazy and says, “Spaghetti pie!?” I love adding summer squash or zucchini to make this dish juicy. As for my “easy marinara?” Well, it really is. You should have everything in your pantry to whip it up in no time. Simply doctor up 2 cans of fire-roasted tomatoes and there you have it. Easy breezy.
Servings
6–8
Servings
6–8
Ingredients
Easy Marinara
  • 1medium red onionchopped
  • ¼cup chopped garlic
  • Two 14.5-ounce cans fire-roasted diced tomatoes
  • 1teaspoon onion powder
  • 1teaspoon garlic powder
  • ½teaspoon dried basil
  • ½teaspoon dried oregano
  • ½teaspoon dried rosemary
  • ½teaspoon dried thyme
  • ½teaspoon sugaroptional
  • Dash freshly grated nutmeg
  • Crushed red pepper flakes
  • Chopped fresh herbsif you got ’em
  • Sea salt
  • Freshly cracked black pepper
Spaghetti Pie
  • 2tablespoons olive oil
  • ½cup nutritional yeastplus more for sprinkling
  • 2tablespoons potato starch
  • 2tablespoons olive oil
  • One 16-ounce package spaghetticooked according to package directions
  • 8ounces yellow squashsliced into 1⁄4-inch-thick rounds (2 to 3 squash)
  • ¼cup breadcrumbs
  • Sea salt
  • Freshly cracked black pepper
  • Vegan parmesan-style shredsfor garnish (optional)
Instructions
  1. Preheat the oven to 350°F. Grease a 7-inch springform pan or pie dish.
  2. Make the easy marinara: In a small pot, heat the olive oil over medium heat. Toss in the onion and cook until tender, about 10 minutes. Add the garlic and cook until tender, about 5 minutes. Add the tomatoes, onion powder, garlic powder, basil, oregano, rosemary, thyme, sugar, nutmeg, pepper akes, and fresh herbs, if using, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 20 minutes. Season with salt and pepper to taste. For a smoother marinara, blend with an immersion blender or in a stand blender.
  3. Make the pie: In a bowl, combine the marinara (reserving some for the top), nutritional yeast, potato starch, and olive oil. Mix well. Toss in the cooked spaghetti and sliced squash and mix until thoroughly incorporated. Transfer to the greased pan or dish and squoosh down the mixture. Spoon on remaining marinara in the middle and spread into a thin layer, leaving some noodles exposed for the crust. Sprinkle with breadcrumbs, nutritional yeast, and sea salt and pepper to taste.
  4. Bake until the edges are crispy, 20 to 30 minutes. Slice and serve with vegan Parmesan, if desired.