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Danielle B. Gantt
By Danielle B. Gantt

โ„‚๐•™๐•–๐•–๐•ค๐•–๐•“๐•ฆ๐•ฃ๐•˜๐•–๐•ฃ โ„™๐•š๐•–

Yield: 4 Servings Per Serving: 1 Lean | 3 Green | 3 Condiments 340 calories | 34g protein | 15g carbohydrate | 16g fat
Updated at: Thu, 17 Aug 2023 05:37:05 GMT

Nutrition balance score

Good
Glycemic Index
31
Low
Glycemic Load
8
Low

Nutrition per serving

Calories432.8 kcal (22%)
Total Fat21.7 g (31%)
Carbs25.7 g (10%)
Sugars10.6 g (12%)
Protein35.6 g (71%)
Sodium428.7 mg (21%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 350ยฐF.
Step 2
Cut spaghetti squash in half lengthwise; remove seeds and pulp. Lightly spray insides with cooking spray. Place squash halves cut-side- down onto a foil-lined baking sheet, and bake for 30 minutes. Once cooked, let cool to before gently scraping squash flesh with a fork to remove spaghetti-like strands; set aside. Press squash strands into bottom and up sides of lightly-greased pie pan, creating an even layer.
Step 3
Meanwhile, prepare pie filling. In a lightly-greased, medium-sized skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Remove from heat.
Step 4
In a medium-sized bowl, whisk together eggs, Greek yogurt, tomato paste, and Worcestershire sauce. Stir in ground beef mixture. Pour pie filling over squash crust. Sprinkle meat filling with cheese, and then top with dill pickle slices.
Step 5
Bake for 30 minutes.

Notes

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