13/10/2026
Spaghetti Squash Crostata
A delicious alternative way to serve baked vegetable pasta that's also pretty easy to put together.
Serves 6
1 spaghetti squash of approx. 1kg
k**b of butter/ olive oil for frying
1 small onion, peeled and finely chopped
100g smoked collar bacon, chopped
150g fresh/frozen peas
150g scamaroza/ mozzarella cheese, sliced
4 slices mordatella
50g grated Parmesan cheese
3 eggs, whisked
salt and pepper
Topping:
2 tbsps breadcrumbs
1 tbsp olive oil
2 tbsps parmisan
Instructions:
1. Cut the spaghetti squash in half. Remove seeds with a spoon. Rub with olive oil, salt and pepper and bake cut side down on a baking tray lined with baking paper for 35-50 mins in a hot oven. Cool and fluff with a fork and spread on some kichen paper/ kitchen towels to absorb eccess water.
2. Sauté the chopped onion with a k**b of butter and/or a tsp of olive oil until it starts to soften slightly. Add the bacon. Cook for another minute then add the frozen peas and cook for 5 mins. Season with salt and pepper.
3. Put the squash stands in a bowl and add the fried onion, bacon and peas. Mix in the beaten eggs, the Parmesan, salt and pepper to taste.
Finish your crostata:
Greese a spring form and line the bottom of with baking paper. Put half the mixture in the tin. Layer mortadella and cheese . Top with the remaning squash mixture. Cover with a mixture of bread crumbs, olive oil and parmesan. Bake the in a preheated oven at 200°C for 30 minutes until golden. Let it stand for a couple of minutes before serving.
N.B. If you want to turn the crostata out onto a serving dish you need to turn it twice to get the crispy part on top.
