You’ll be amazed once you taste this savory pie … and the serving size is tremendous!
¼th of pie: 300 calories, 8g total fat (4g sat fat), 645mg sodium, 22.5g carbs, 5g fiber, 9.5g sugars, 34g protein
You’ll Need: large pie pan, nonstick spray, large bowl, large skillet
Prep: 10 minutes • Cook: 40 minutes • Cool: 10 minutes
Plus prep and cook times for spaghetti squash if not made in advance.
5 cups cooked spaghetti squash, drained of excess moisture
1 pound raw extra-lean ground beef (4% fat or less)
¼ teaspoon salt
1½ teaspoons onion powder
1½ teaspoons garlic powder
2 cups canned crushed tomatoes
½ cup egg whites (about 4 large eggs’ worth)
1 teaspoon Italian seasoning
½ cup shredded part-skim mozzarella cheese
1. Preheat oven to 400 degrees. Spray a large pie pan with nonstick spray.
2. Place spaghetti squash in a large bowl.
3. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, and season with salt, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Cook and crumble for about 5 minutes, until fully cooked.
4. Add beef to the large bowl. Add canned crushed tomatoes, egg whites, Italian seasoning, and remaining 1 teaspoon each onion powder and garlic powder. Mix thoroughly.
5. Transfer to the pie pan, and smooth out the top. Bake until slightly firm, about 25 minutes.
6. Sprinkle with cheese. Bake until cheese has melted and lightly browned, about 10 minutes.
7. Let cool for 10 minutes before slicing.
MAKES 4 SERVINGS
Chew on This …
I’ve never seen one in the wild, but I’ve heard spaghetti squash grow on vines up to twenty feet long!