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Old 10-04-2006, 07:01 AM   #1
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Spaghetti Squash Pie

1 medium spaghetti squash approx 4 cups (28 carbs)
2 T. butter
1/3 c. grated parmesan cheese (1 carb)
2 eggs, beaten (2 carbs)
1 lb ground beef
2 scallions, thinly sliced
1 1/2 c. LC spaghetti sauce (15 carbs)
1 c. cottage cheese (8 carbs)
1/2 c. mozzarella cheese (1 carb)

Brown ground beef and scallions then stir in LC spaghetti sauce and set aside.
Cut squash in half, remove the seeds and microwave for about 7 minutes until the pulp comes out in thin strands.
In a mixing bowl stir butter, eggs, and parmesan cheese with squash until well coated.
Line a 10 inch pie plate with squash to make a crust.
Spoon and spread the cottage cheese on top of the squash.
Top the cottage cheese with the beef and sauce mixture.

Bake Pie in a pre-heated 350 degree oven for 25 to 30 min or until crust seem set.Top with mozzarella cheese and bake for 5 to 10 more minutes until cheese is melted and bubbly.

This is an old favorite of mine.
Hope you enjoy!







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Old 10-04-2006, 07:07 AM   #2
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That looks fabulous!
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Old 10-04-2006, 07:19 AM   #3
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Oh my, looks like another winner!
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Old 10-04-2006, 08:12 AM   #4
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Yummmmm!
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Old 10-04-2006, 01:10 PM   #5
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DId I add correctly - it's about 55 carbs for the whole recipe? Also is that a pie plate or is more of a pizza type plate? I have a sp. squash on my counter right now so thanks for the recipe!
Anne
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Old 10-04-2006, 01:45 PM   #6
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Quote:
Originally Posted by Annabelle View Post
DId I add correctly - it's about 55 carbs for the whole recipe? Also is that a pie plate or is more of a pizza type plate? I have a sp. squash on my counter right now so thanks for the recipe!
Anne
That is correct Anne, but it is a 10 inch deep pie plate. 1/10 of this pie is a rather large serving which at 5.5 carb is not bad for a meal combined with say a green salad.
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Old 10-04-2006, 08:49 PM   #7
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Did this dish re-heat well?
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Old 10-04-2006, 09:01 PM   #8
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Originally Posted by Purrgirl View Post
Did this dish re-heat well?
Yes very well, as a matter of fact I made it this morning and then refridgerated it till dinner. I cut it cold and nuked 2 servings for 2 min and it was like it just came out of the oven fresh. My DW made a big fuss over how good the taste was. I served it with a side salad. I'm quite sure it would freeze well too,

Last edited by Kevinpa; 10-04-2006 at 09:02 PM..
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Old 10-04-2006, 10:57 PM   #9
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WOW, I do something similar..BUT never thought of the Cottage Cheese addition..Great idea!
Thanks

Shawnee
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Old 10-05-2006, 04:51 AM   #10
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Did this dish re-heat well?
Here is the piece I reheated for breakfast this morning.

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Old 10-05-2006, 04:42 PM   #11
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Yum!!!! I made this tonight ...actually 26 yr old son helped and I figured he'd never touch it due to the cottage cheese but ...ta da ... seal of approval! Thanks for the recipe
Anne
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Old 10-05-2006, 06:10 PM   #12
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I make this (and did, even before I started LCing), but use ricotta cheese instead. My kids love it, and it's such a great leftover. Might have to make this this weekend . . . . . .
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Old 10-05-2006, 06:15 PM   #13
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WOW! Does that ever look delicious! Can't wait to try! Thanks Kevin!
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Old 10-05-2006, 07:45 PM   #14
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Kevin, Thanks so much for your recipe! I used to have one for spaghetti pie (using regular pasta), but I lost it. This sounds a lot like it, but so much better since it's low-carb.
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Old 03-03-2011, 05:14 PM   #15
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We want Kevin's recipes kept here.

In memory of Kevinpa!!
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Old 04-19-2011, 05:45 PM   #16
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Just made this recipe tonight and it was delicious. DH also loved it. He's not much of a vegetable eater, but he's being a good sport about the low-carb WOE. Who knows, he may even drop a few pounds, too!

I made a slight modification to the original recipe as I didn't want to purchase pre-made low-carb spaghetti sauce. I used ground turkey instead of beef. I chopped an onion and crushed 2 garlic cloves and sauted them in a little olive oil until the onion was translucent. I then added the ground turkey and cooked until no longer pink. I then added 1 Tbsp dried parsley, 1 tsp. dried oregano, 1 tsp. dried basil, 1/4 tsp. pepper and 1/2 tsp salt with 1 15-oz cans of tomato sauce, and simmered the whole mixture until hot and bubbly. I used this meat mixture in place of the meat mixture in the recipe. DH actually asked if it was ground beef.

I can't wait to try more of Kevin's recipes as well as all the other recipes here on the site.
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Old 06-30-2011, 05:24 PM   #17
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Just getting ready to make this.



I'll letcha know


I can't cut the squash in 1/2

Last edited by kristina; 06-30-2011 at 05:57 PM..
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Old 06-30-2011, 06:22 PM   #18
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It's very hard to cut ...be careful. You could also poke holes all around with a knife and cook it whole until soft. Then it's too hot to hold but will cut easier!
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Old 06-30-2011, 06:31 PM   #19
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It's in the oven!

(my husband had to cut it)




it was INCREDIBLE!!!

Last edited by kristina; 06-30-2011 at 07:23 PM..
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Old 06-30-2011, 06:34 PM   #20
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Oh good! Enjoy!
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Old 04-16-2012, 08:46 AM   #21
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Old 09-02-2013, 03:31 PM   #22
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This is incredible. Made it exactly as the recipe stated, except we only used 3 cups of spaghetti squash and 1 cup pizza sauce to save a few carbs. Delicious!
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Old 09-20-2013, 01:12 PM   #23
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I made this and it is fantastic!! It tastes even better the next day!
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