Gluten-free Spaghetti (squash) Pie

My son-in-law is glucose intolerant so I'm always on the lookout for suitable recipes, especially ones that use produce from my garden.

I grew a bumper crop of spaghetti squash this year.  I've been giving it whomever I can talk into taking some but there's still an 8-pack on the back porch. 

An abundance of squash played nicely with Glucose free and brought forth a recipe for spaghetti pie I used to make decades ago.  I located my recipe and just swapped the squash for the pasta.  Voila! It was good and held together well.  This was a leftover piece destined to be my lunch after the photo shoot.





Spaghetti Squash Pie

Recipe By:Jennifer Meakings and modified by me

"An easy baked pasta dish. Great for potluck dinners. Freezes well."
Ingredients
  • 1 3-lb spaghetti squash
  • 2 tablespoons butter
  • 1/3 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon white sugar
  • 1 teaspoon dried oregano
  • 1 cup cottage cheese
  • 1/2 cup shredded mozzarella cheese
Directions
  1. Preheat oven to 425 degrees F.  Rinse squash and poke through the skin with a fork or a knife tip.  Roast 45 - 60 minutes until fork easily pierces skin.  Remove from oven then let cool a bit so it's workable.  Cut in half, remove the seeds and membrane in center. Drag a fork through the flesh which separates into long strands similar to spaghetti pasta.  Place strands in a mixing bowl.
  2. Stir in butter, parmesan cheese and eggs, while squash is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
  5. Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
  6. Bake at 350 degrees F (175 degrees C) for 35 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.



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