cheeseburger

Cheeseburger Pie

Spaghetti squash for days.  It takes so long to prep we do 2 spaghetti squash at a time.  We used our 1st spaghetti squash for our lasagna last night.  Tonight is Cheeseburger pie.  It calls for pickles but they aren’t included in the calories per serving because pickles are the devil, so there will be none for me!

Ingredients

  • 1 large spaghetti squash (4 cups)
  • 1 lb. lean ground beef (80/20)
  • 1/4 c. diced onion
  • 6 tbsp egg beaters (or 2 eggs-will add calories)
  • 1/3 c. low-fat, plain Greek yogurt
  • 2 tbsp. tomato paste
  • 1/2 tsp. Worcestershire sauce
  • 2/3 c. reduced-fat, shredded cheddar cheese
  • dill pickles (optional)

Directions

  • Prepare spaghetti squash (bake @400 cut in half, cut side down for 50 minutes to 1 hour)
  • Preheat oven to 400, if spaghetti squash has already been prepared
  • Spray pie dish
  • Press squash strands into the bottom and up sides of a pie dish, creating an even layer.
  • Prepare pie filling.  In a skillet, cook beef and onion until beef is browned.  Drain.  Remove from heat.
  • In a medium-sized bowl, whisk together eggs, Greek yogurt, tomato paste, and Worcestershire sauce.
  • Stir sauce into ground beef mixture.
  • Pour filling over squash crust.
  • Sprinkle with cheese, cover, and bake for 35 minutes.
  • If desired, add pickles before serving.

Yields 4 servings (1 Lean, 3 Green, 3 Condiments).  419 calories per serving!  1/4 of the pie!