- 1 medium spaghetti squash
- 2 TBL butter
- 1/3 cup grated parmesan cheese
- 2 eggs, beaten
- 1 lb. ground beef
- 2 scallions, thinly sliced
- 1 1/2 cups low carb spaghetti sauce
- 1 cup cottage cheese
- 1/2 cup mozzarella cheese
Brown ground beef and scallions. Stir in low carb spaghetti sauce and set aside.
Cut spaghetti squash in half, remove the seeds and microwave for about 7 minutes until the pulp comes out in thin strands.
In a mixing bowl stir butter, eggs, and parmesan cheese with squash until well coated.
Line a 10 inch pie plate with squash to make a crust. Spoon and spread the cottage cheese on top of the squash. Top the cottage cheese with the beef and sauce mixture.
Bake pie in a pre-heated 350 degree oven for 25 - 30 minutes or until crust seems set. Top with mozzarella cheese and bake for 5 - 10 more minutes until cheese is melted and bubbly.