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Old 10-04-2006, 07:01 AM   #1
Kevinpa
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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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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

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Old 10-05-2006, 04:51 AM   #10
Kevinpa
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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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Old 05-15-2014, 06:49 AM   #24
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You also don't have to make it as a layered "pie". I just mix together browned meat, sauce/stewed tomatoes, squash (cooked), and some cheese (ricot./moz.). (sometimes I bump it up with sauteed onions/mushrooms). Put in oven safe pan (if mixed in bowl). Top with cheese (moz./ched.). Cook in oven til top is bubbling. Take it out sprinkle some parm. and done voila. awesome!

Since they don't low carb if it freezes well you could probably shortcut with any spaghetti sauce (even one with meat).

Also works well with Alfredo sauce and chopped grilled chicken. (I just use Newmans since I'm not much of a chef
(note: Newmans: Alfredo is 6 carbs per 1/2 cup and the Fire Roasted Tomato & Garlic 9 carbs/2fiber 1/2 cup - use sparingly and with other stuff to stretch out).
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Old 05-15-2014, 07:45 AM   #25
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Sorry ran out of time to edit my above post...
Classico also has a Florentine Spinach and Cheese for 7 carbs/2fiber per 1/2 cup which I think is pretty good (if a tad salty - i just don't salt anything else I put in to balance). Sometimes it's hard to find though).
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