Spaghetti Squash Pie (Gluten Free and Dairy Free)

Spaghetti Squash Pie (Gluten Free and Dairy Free)

darilb

"I adapted this recipe from one that I tried from this site. This is a great dairy-free and gluten-free recipe. My husband did put Parmesan cheese on his portions as cheese does not bother him."
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Ingredients

2 h servings 157 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish and squash lightly with olive oil cooking spray. Place squash, cut-side down, in the baking dish.
  2. Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and let cool until easily handled.
  3. Reduce oven temperature to 350 degrees F (175 degrees C).
  4. Cook ground beef and onion in a large skillet over medium heat until meat is cooked through and no longer pink, about 5 minutes. Drain. Stir in both cans diced tomatoes with green chiles, spinach, applesauce, red bell pepper, tomato paste, garlic salt, basil, oregano, and black pepper; mix well. Remove from heat.
  5. Use a fork to scrape insides of squash into spaghetti strands. Lightly grease baking dish again and place squash strands on the bottom. Pour the beef mixture over the squash. Pour beaten eggs on top and mix well to combine.
  6. Bake in the preheated oven, uncovered, until firm and golden on top, about 1 hour.

Footnotes

  • Cook's Notes:
  • To add more heat, try the Ro-Tel(R) tomatoes and chiles that are hot, or add a chopped up jalapeno pepper to the onions and meat when cooking.
  • If you feel that the meat sauce is too watery, you may need to drain some of the liquid off before mixing with the squash.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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I modified using chicken tenders and roasted red peppers instead of turkey and diced tomatoes and tomato paste because it's what I had on hand and it turned out very well! I also served it with ...

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