Loaded Spaghetti Squash Pie 2

Happy Sunday Springdell friends!  Glen, Jess and the boys just left and I’m sitting here with a full belly writing to you guys and listening to Alex and boys read bedtime stories.  Life is good…and so was dinner!  All eight plates were cleaned tonight and there are no leftovers either.  This is a good one.

Spaghetti squash is by far my favorite squash, I love them.  A nice plus to a spaghetti squash is cooking them ahead of time and using them later when you are in a time pinch, exactly what I did.  Weekends are busy and today was no exception.  Last night I roasted my squash, cooled it and kept it in the fridge until I whipped it up into this pie for dinner.  I simply slice it in half, scoop out the seeds, put them upside down on a lined baking sheet and roast.  I do mine in a 375 degree oven for about an hour, but the time depends on the size of the squash of course.

So, when we got back from our trip to Maine today I pulled out the cooked squash and mixed it in a large bowl with 1/3 cup of cream, salt and pepper.

To that I added 1/2 cup of shredded cheese and 1/2 cup of sour cream.

Give that all a good mix and spread it in a sprayed pie pan or baking dish.

Place that into a preheated 350 degree oven for 25 minutes.  While that’s cooking in the oven, crisp up bout 1/2 cup of diced pancetta, set it aside.  Also, slice one log of fresh mozzerella cheese into discs and set it with the pancetta.

After your 25 minutes pull the pie out and put your mozzerella and pancetta on top.  Put it back in the oven just until the cheese is melted.

We served ours with some sliced melon and topped it with an egg.  As I said before, this one was devoured, not a scrap left.

Whats a Sunday night dinner without dessert?  Tonight we had pumpkin sugar cookies topped with a spoonful of my Chai Spiced Apple Butter and a pumpkin glaze.

It’s time to get the kiddos into bed.  Have a great night friends, enjoy!