Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
8
Low
Nutrition per serving
Calories424.9 kcal (21%)
Total Fat21.2 g (30%)
Carbs25.4 g (10%)
Sugars10.5 g (12%)
Protein34.9 g (70%)
Sodium397.5 mg (20%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 400 F.
OvenPreheatStep 2
Cut spaghetti squash in half lengthwise, remove seeds and pulp. Lightly spray insides with cooking spray.
Step 3
Place squash halves cut side down onto a foil lined baking sheet and bake for 30 min. (or cook in IP, high pressure for 7 min).
Step 4
Once cooked, let cool before gently scraping flesh with a fork to remove spaghetti like strands. Press squash strands into bottom and up sides of lightly greased pie pan, creating an even layer.
Step 5
Prepare pe filling. In lightly greased skillet, cook beef and onions until beef is brown, about 8-10 min. Drain fat.
Step 6
In a medium sized bowl whisk together eggs, yogurt, tomato paste and worcestershire sauce.
Step 7
Stir in ground beef mixture. Pour pie filling over squash crust. Sprinkle meat filling with cheese and then top with dill pickles slices.
Step 8
Bake for 40 min.
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