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Ingredients:
1 Large Spaghetti Squash
Cooking spray
1 lb 90-94% Lean Ground Beef
1/4 Cup Onion, Diced
2 Eggs
1/3 Cup Low-Fat, Plain Greek Yogurt
1/2 Teaspoon Worcestershire Sauce
2 Tablespoon Tomato Paste
2/3 Cup Reduced-Fat Cheddar Cheese, Shredded
2 Oz Dill Pickle Slices
Instructions
Preheat oven to 400°F. Cut spaghetti squash in half lengthwise; remove seeds and pulp. Lightly spray the 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. Measure out 6 cups of spaghetti squash and save any extra for a later meal. Press squash strands into the bottom and upsides of the lightly-greased pie pan, creating an even layer. Meanwhile, prepare the pie filling. In a lightly-greased, medium-sized skillet, cook beef and onion over medium heat for 8 to 10 minutes, stirring occasionally, until beef is brown. Drain. Remove from heat. 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. Bake for 40 minutes. Cut into 4 equal-sized portions and serve. Enjoy.
Tip:
Eggs have a variety of health benefits including omega-3. Eggs are high in protein.