You can find spaghetti pie, all over, nowadays but when I made my first one, it was an oddity. There were not recipes abounding and it was a great concept.
The first time, I made one, I was quite impressed with how it turned out. I am less awestruck, these days because think that the crust would be more effective as a layer rather than a crust. The outer spaghetti can dry out. As a bottom layer, it would keep the moisture.
This time, I made the pie without the tomato product and it was different and perhaps better. I also don't use the meat in the recipe. Kosher means separation of meat and dairy products. I opt for the cheesy concoction.
Spaghetti Pie (adapted from Epicurious)
6 ounces gluten-free spaghetti (I like the quinoa pasta the best)
2 eggs beaten
1/4 cup grated Parmesan
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup red bell pepper, diced
1 cup sour cream
Italian spices to taste (oregano and parsley from the garden plus dried basil)
1 cup water
4 ounces sliced mozzarella cheese
Cook spaghetti according to instruction. Drain.
Combine warm spaghetti with eggs and Parmesan cheese. Pour into buttered 10-inch pie plate and press to form "pie crust."
Saute onions in olive oil over medium heat until translucent. Remove from heat and add sour cream.
Place in "pie shell".
Bake at 350° for 25 minutes. Place mozzarella slices on top and bake an additional 5-10 minutes until melted. Let rest a few minutes then slice as pie.
Eat and enjoy.
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