Spaghetti Pie is one of those meals that sounds less appealing than it actually is.  Every time I hear it, I picture a big pie plate full of noodles!  While I never had it growing up, it is a comfort food that many people love.  Normally, it’s made with carb-heavy spaghetti noodles, topped with cheese and spaghetti sauce. I wanted to make this favourite but cut back on those calories and carbs – insert spaghetti squash!

This revamped recipe has about 80% less carbs and 40% less calories than the traditional recipe, but it packs just as much spaghetti flavour!

Serves 8

2 cups spaghetti squash, cooked el dente (about 454g)
2 eggs, beaten
1 cup ricotta cheese
1 lb grass-fed beef
1 cup organic, low-sugar marinara sauce
2 cups spinach, chopped fine
1/2 medium onion, diced
1/2 red pepper, diced
3 cloves garlic, minced
3 Tbsp Italian spice
S&P
3 oz cheese, shredded (I used Kerrygold Blarney Castle)

Preheat oven to 350F. Mix cooked squash with eggs, 1 Tbsp Italian spices and 1 clove of minced garlic. Grease a 9 inch springform pan or baking dish.  Press into pan for the crust.In a large frying pan, brown beef, drain excess fat. Add spinach, onion, peppers, marinara sauce, 1 Tbsp Italian spice, 1 clove of minced garlic and S&P.  Continue cooking for 5-7 minutes until the beef is cooked all the way through, remove from heat and allow to cool for 10-15 mins.In a medium bowl, mix ricotta cheese with 1 Tbsp Italian spices and 1 clove of minced garlic. Smooth this over the spaghetti squash crust.Add the beef mixture on top of the ricotta cheese. Bake for 30 mins.Remove dish and sprinkle with cheese; bake again for 5 minutes or until the cheese is melted.

Allow to cool for about 10 minutes before slicing.  Enjoy!

Nutritional Info per serving
323 Calories, 11g Carbs, 2g Fibre, 9g Net Carbs, 23g Fat, 18g Protein, 6g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients.  Therefore, it is not always 100% accurate and meant to be used as a reference only.