Spaghetti Squash Creativity – from Zoe

3 c. cooked spaghetti squash strands (see below)
1 egg, beaten
1/3 c. Parmesan cheese
1 Tbsp. melted butter

Mix above well. Press evenly into a 9” pie plate to form crust.

1 c. Ricotta cheese
1 egg, beaten

Mix together. Spread evenly over squash mixture in pie plate.

1/2 lb. ground beef (or bulk Italian sausage)
1/2 c. onion, chopped
1/4 c. green pepper, chopped
2 (small) cans tomato sauce
1 tsp. garlic powder
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1 tsp. dried parsley, crushed

In large skillet, brown meat with onion and green pepper. Drain off excess fat. Add tomato sauce and spices. Simmer a few minutes, then spoon over Ricotta mixture in pie plate.

Sprinkle with 1/2c. shredded Mozzarella

Bake at 350 for approximately 15 minutes. Sprinkle mozzarella over top, then bake an additional 5 – 10 minutes to melt cheese and set crust. Let sit 5 – 10 minutes before cutting.

5 servings at 14.5 g carbs each
6 servings at 12 g carbs each

Wondering about spaghetti squash?

It is a sort of a football-shaped squash, fairly large and quite yellow in colour. Cut it in half lengthways (it is pretty hard to cut—be careful!) and scoop out the seeds in the middle.

To oven bake, place in a baking pan, cut side down, with 1” water. Bake at 350 for 20-30 minutes (until its somewhat soft). To microwave bake, place in glass pan, cut side down, with 1” water and nuke on medium-high for at least 10 minutes (until somewhat soft). After cooking, use a fork to remove the pulp from the rind—it’ll come out in spaghetti-like strands.

The smallest one I’ve ever bought yielded 3 c. strands. Larger ones may yield 3 c. per half of the squash!
For comparison, 1 c. spaghetti squash has 10 g carbs; 1 c. cooked spaghetti noodles has about 40 g carbs!