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!
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
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.Try this revamped Spaghetti (Squash) Pie and cut the carbs by 80%! #lowcarb #glutenfree Click To Tweet
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.