Recipes and Cooking Four-Cheese Butternut Spaghetti Pie Enjoy a classic spaghetti pie (all made in one pot!) featuring some healthy, vitamin A- and C-rich butternut squash. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 11, 2020 Print Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Bake Time: 45 mins Stand Time: 10 mins Total Time: 80 mins Servings: 6 Jump to Nutrition Facts Ingredients 12 ounce dried spaghetti 2 eggs, lightly beaten ½ cup grated Parmesan cheese (2 oz.) 1 teaspoon dried Italian seasoning, crushed 2 tablespoon olive oil 1 1.5 pound butternut squash, peeled, seeded, and cut into 3/4-inch pieces 1 cup cottage cheese 1 cup shredded provolone cheese (4 oz.) ½ cup crumbled feta cheese (2 oz.) 1 egg, lightly beaten ¼ cup chopped fresh parsley 2 tablespoon chopped fresh basil Nonstick cooking spray 1 cup marinara sauce, plus additional for serving Directions Preheat oven to 350°F. In a 6-qt. Dutch oven cook pasta according to package directions. Drain and transfer to a medium bowl. Let cool slightly. Stir in the 2 eggs, Parmesan cheese, and Italian seasoning. Place the Dutch oven over medium-high heat. Add the olive oil and butternut squash. Cook, stirring occasionally, about 10 minutes or until squash is lightly browned and tender. Transfer squash to a second medium bowl. Stir in the cottage cheese, 1/2 cup of the provolone cheese, the feta cheese, the 1 egg, the parsley, and basil. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray. Transfer spaghetti mixture to the Dutch oven. Press into bottom and partially up the sides of the pot to form a crust. Spoon squash mixture into crust. Top with the 1 cup marinara sauce. Bake, covered, 40 to 45 minutes. Sprinkle with the remaining provolone cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 10 minutes. Cut into wedges. Serve with additional warmed marinara sauce. Four Cheese Turkey Spaghetti Pie: Prepare as directed except omit olive oil and squash. Cook 12 oz. bulk turkey Italian sausage in pot over medium until no pink remains. Transfer to a medium bowl and stir in the cottage cheese, 1/2 cup of the provolone cheese, the feta cheese, the 1 egg, the parsley, and basil. Continue as directed in Step 3. Nutrition analysis per serving: 507 calories, 33 g protein, 50 g carbohydrate, 19 g total fat (8 g sat. fat), 163 mg cholesterol, 3 g fiber, 5g total sugar, 20% Vitamin A, 5% Vitamin C, 935 mg sodium, 25% calcium, 22% iron Print Nutrition Facts (per serving) 501 Calories 18g Fat 60g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 501 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 126mg 42% Sodium 712mg 31% Total Carbohydrate 60g 22% Total Sugars 7g Protein 24g Vitamin C 21.4mg 107% Calcium 376mg 29% Iron 3.7mg 21% Potassium 740mg 16% Folate, total 186.3mcg Vitamin B-12 0.9mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.