Italian turkey sausage, kale and whole wheat spaghetti are tossed in vibrant pumpkin tomato sauce, ribboned with melty cheese and baked to golden perfection. This simple, delicious family-favorite is both waistline and budget friendly!No need for any refined twirling skills here. Our humble spaghetti pie is heavy on flavor, yet much lighter on calories than most Italian baked classics. It also packs a hefty dose of dietary fiber, iron, Vitamin C and potassium. And honestly, who can resist a comforting plate of spaghetti??
Not this girl. This is how I lure my pasta-loving family into helping us pack up our apartment. “Oh hey I made a big pot of meaty, cheesy baked spaghetti that can be yours in exchange for man power and patience.”
It provides the charm and negotiating skills that I personally lack.
My poor family has helped me move every single year for the past 8 YEARS. Every year in college, every year post. Sigh. I really thought our current apartment was going to last Adam and I at LEAST 2 years so I could break the cycle, but then life happened. This, however, happens to be the most exciting move yet. So let me ask you guys, have you used pumpkin in any savory recipes yet this season? As much as I adore pumpkin lattes, breads, and pie, I equally love this winter squash in savory dishes such as soups, stews, casseroles and pasta.
Paired with tomato sauce, pumpkin is able to balance out the acidity while adding a smooth, subtly sweet creaminess. With the addition of earthy kale, peppery turkey sausage and aromatic garlic, this hearty combination will warm you up from the inside out with all the comfort of Fall flavors.
That cheesy crust doesn’t hurt either 😉This meal is not only extremely easy, but it’s also very affordable and convenient. I use both canned plum tomatoes and canned pumpkin puree because both have very little added ingredients. Feel free to cook and puree the flesh of a whole pumpkin (definitely on my Fall bucket list) if you choose, but for weeknights especially, ease and simplicity are typically the name of my game.
Serve this spaghetti pie with a side salad for a well-balanced meal that the whole family will love!
As for me, I’m back to packing boxes, blasting 90’s music and dancing like a 12 year old on bubble wrap. Cheers!
- 8 ounces whole wheat spaghetti
- 2 eggs, lightly beaten
- 1 tsp extra virgin olive oil
- 8 ounces (~2 links) mild Italian turkey sausage, casings removed
- ½ yellow onion, diced
- 3 cloves garlic, mined
- 3 cups fresh kale, stems removed and roughly chopped/torn
- 1 cup pumpkin puree
- 4-5 peeled plum tomatoes (I use canned San Marzano), roughly chopped
- 1 tsp oregano
- ½ tsp crushed red pepper flakes (optional)
- ⅔ cup 2% milk Italian-blend cheese, divided
- Sea salt and black pepper to taste
- Preheat oven to 450 degrees F. Grease a 9-inch cake pan with non-stick cooking spray.
- Bring a large pot filled with water to a boil. Season with a pinch of sea salt and add pasta. Cook for ~8 minutes, until al dente, drain. Place eggs in a large bowl and lightly whisk. Add drained pasta and toss to coat.
- While the pasta cooks, heat 1 tsp olive oil in a large skillet over medium-high heat. Add onions and a pinch of salt and pepper; cook 2-3 minutes. Add sausage, cook 2-3 minutes, until browned, stirring to crumble. Add garlic and kale, cook until greens wilt, ~2-3 minutes. Add pumpkin, tomatoes & their juices, oregano and red pepper flakes. Stir to combine.
- Pour sausage/sauce mixture into spaghetti. Stir in ⅓ cup cheese. Toss to combine and pour in prepared cake pan. Sprinkle with remaining ⅓ cup cheese.
- Bake for 20 minutes. Cut into 6 triangles. Serve!