Spaghetti Squash Pie
1 medium spaghetti squash
2 Tbs olive oil
16 oz ground beef
1 onion, finely chopped
2 cups cauliflower cut into small florets
1 carrot shredded
3 cloves garlic minced
2 med tomatoes chopped
a handful of fresh basil chopped
a handful of fresh parsley chopped
3 handfuls fresh spinach roughly chopped
½ cup grated cheddar cheese
salt & pepper
Pre-heat oven to 400°. Cut squash in half and scoop out seeds. Brush cut side with olive oil and season with salt and pepper. Bake cut side down on a baking sheet for 25-30 min or until fork tender. When done, scrape the inside of the squash with a fork and scoop out the squash. Set aside.
Heat 1 Tbs oil in a skillet over medium heat. Add onion and garlic, cook stirring until softened, about 3 minuets. Stir in the cauliflower and carrots and cook about 5 minutes more, until cauliflower begins to soften. Add ground beef (or turkey) breaking it up with a spoon and cook until beef has browned. Add chopped tomatoes and herbs and cook until tomatoes have begun to break down and meat is cooked all the way through. Remove from heat and stir in spinach leaves until wilted.
Pour mixture into a casserole dish (9x9 works) and top with a layer of spaghetti squash. Top with a layer of cheddar cheese and bake at 375 for about 25 minutes or until cheese starts to brown. Serve hot with a nice side salad.