This is absolutely delicious and odds are that nobody will realize you’ve switched out spaghetti pasta and substituted spaghetti squash. This is a family favorite at our house…warm, yummy, satisfying!
“Spaghetti” and Beef Pie
1 large spaghetti squash, approximately 3 lbs., cooked until tender, peeled, seeds and membranes removed, flesh shredded into spaghetti strands with fork
2 eggs, divided use
1/3 cup grated Parmesan cheese
1 Tbs. unsalted butter, melted
1/8-1/4 tsp. red pepper flakes
1 cup small curd cottage cheese (I had 1% on hand, so that’s what I used)
1/8 tsp. pepper
1/2 lb. lean ground beef, cooked and fats drained (may substitute cooked sausage if desired)
8 oz. can pizza sauce
1/2 cup shredded mozzarella cheese
To remove most of the water content from the spaghetti squash strands, preheat a well greased saute pan over medium high heat; when pan is hot add spaghetti squash strands and cook a few minutes , stirring occasionally, until moisture is removed and spaghetti squash strands are golden brown, then let cool a bit.
To make crust, combine melted butter with Parmesan, 1 beaten egg, and red pepper flakes; add to spaghetti squash strands and toss to coat; press mixture into the bottom and slightly up the sides of the greased deep dish pie plate.
In a small mixing bowl, combine 1 beaten egg, cottage cheese, and pepper; spread over the spaghetti squash strands crust.
In the same small bowl, combine cooked beef with pizza sauce, then spoon over the cottage cheese mixture. Cover with foil, then place the pan into preheated 350 degree F oven on center rack for 20 minutes. Remove foil, top with mozzarella, and bake an additional 10-15 mins or until hot and bubbly throughout (160 degree F at center) and golden brown on top. Let stand 5-10 minutes before cutting into wedges to serve.
I often add minced garlic, onions, red bell pepper, and sliced mushrooms to the beef when I cook it, too. The above version is the plain one I make for my sons- they can be so dang picky!