Growing up, my mom had dinner on the table every night and it was always 2 courses. Which being Italian means a lot of PASTA! (I blame her for my carb addiction!) 

One of my favorite things she used to make with leftover pasta was spaghetti pie! So delicious and so easy! Makes a perfect side dish to chicken cutlets, skirt steak or just by itself. 

Last night I was craving a little comfort food so decided to make a spin on my mom’s spaghetti pie. It came together quickly and was delicious!   

For my spin, I used bucatini, squash, Parmesan cheese and of course eggs! 

1 lb bucatini (prepared according to package) 

2 medium sized squash (cut into rings or quarters depending on size) 

1/2 cup Parmesan cheese

3 eggs, beaten well

2 tbsp olive oil 

1 tsp garlic powder

salt and pepper to taste

Prepare the bucatini according to package directions. While that is cooking heat 2 tapped pions olive oil in a pan and add the squash, salt and pepper. Cook until the squash softens and gets some good color, about 8 minutes. Add the squash and Parmesan cheese to the drained pasta and mix well to coat. You can add 1/2 – 1 tbsp olive oil if you need to loosen the pasta. 

   
 Place the same pan you cooked the squash in on a medium heat and spray with cooking spray (I use coconut oil spray).  Add the pasta mixture and pour the beaten eggs over top.  Cook on each side for 4-5 minutes to make sure the eggs cook through. 

The flip is the most important part because you do not want to macaroni pie to break. I use my mom’s method, put a dinner plate on top of you pan and flip the macaroni pie (works well for omelet was too!) and then slide it back into the pan. 

  
This dish is great on its own, as a side to a protein like chicken or steak or the perfect accompaniment to a bowl of tomato soup! 

Enjoy!