Spaghetti Squash Pie (Gluten Free And Dairy Free)
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
35
Spice
47
Sweetness
64
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Lean Ground Beef1 cup
Red Onion (diced)1 cup
Baby Spinach (chopped)1 cup
Unsweetened Applesauce1 cup
Red Bell Pepper (diced)2 tbsps
Tomato Paste1 tsp
Garlic Salt1 tsp
Dried Basil1 tsp
Oregano (dried)1 tsp
Ground Black PepperDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Spray a 9x13-inch baking dish and squash lightly with olive oil cooking spray
3
Place squash, cut-side down, in the baking dish
4
Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes
5
Remove from oven and let cool until easily handled
6
Reduce oven temperature to 350 degrees F (175 degrees C)
7
Cook ground beef and onion in a large skillet over medium heat until meat is cooked through and no longer pink, about 5 minutes
8
Drain
9
Stir in both cans diced tomatoes with green chiles, spinach, applesauce, red bell pepper, tomato paste, garlic salt, basil, oregano, and black pepper; mix well
10
Remove from heat
11
Use a fork to scrape insides of squash into spaghetti strands
12
Lightly grease baking dish again and place squash strands on the bottom
13
Pour the beef mixture over the squash
14
Pour beaten eggs on top and mix well to combine
15
Bake in the preheated oven, uncovered, until firm and golden on top, about 1 hour