Spaghetti Squash Pie (Gluten Free and Dairy Free)

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 157 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 pound lean ground beef
• 1 teaspoon garlic salt
• 3 eggs, beaten
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• ½ cup diced red onion
• ½ cup diced red bell pepper
• ½ cup unsweetened applesauce
• olive oil cooking spray
• 1 cup chopped baby spinach
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Mild)
• 1 spaghetti squash, cut in half lengthwise and seeded

Recipe Instructions

Step 1

Reduce oven temperature to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and let cool until easily handled.

Step 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.

Step 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.

Step 6

Bake in the preheated oven, uncovered, until firm and golden on top, about 1 hour.