Low Carb Cheeseburger Pie

When you hit the age of 40, there needs to be several warnings given. You know, things like, “when you gain weight, you know how it used to take a week to lost those 5 pounds? Get ready for it to take a month!” or “remember laying out by the pool in baby oil? Wait until you hit 40 because that sun damage is going to show up in a big way!”.

The losing weight one has been worse. I mean, the last time I really lost weight it was because I starved. Yes, I starved! So when quarantine first hit, I started watching my weight and cut back. I was even walking my dog almost every single day at least two miles. I felt good and my clothes were even fitting better. I was excited!

One day right after it ended, you can imagine my surprise when I put something on and I looked like a stuffed pig! So I did some research and after much reading, I decided that a low carb diet was the best way to get this midsection trimmed down!

When you decide to go on a low carb diet that is not free reign to eat whatever you want in terms of meat and cheese. No, you still have to be sensible. So I did a little research for some recipes that would be good. I found this one for cheeseburger pie and I must tell you, it was yummy!! It was so good that I had to share it!

Here is the recipe:

Ingredients:

1 large spaghetti squash

1 lb. lean ground beef

1/4 C diced onion

2 eggs

1/3 C low-fat, plain Greek yogurt

2 T tomato paste

1/2 t Worcestershire sauce

2/3 C low fat, shredded cheddar cheese

2 oz. dill pickles

 – Preheat oven to 400

 – Cut spaghetti squash in half lengthwise and remove pulp and seeds. Lightly spray insides with cooking spray

 – Place squash cut sides down on a foil-lined baking sheet and bake for 30 minutes. Once cooked, let cool before gently scraping squash flesh with a fork to remove spaghetti-like strands

 – Grease a pie baking pan and press the spaghetti squash in it and up the sides to form a crust, set aside

 – In a lightly greased medium saucepan, cook beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is brown, then drain off fat

 – In a medium-sized bowl, whisk together eggs, Greek yogurt, tomato paste, and Worcestershire sauce. Stir in ground beef mixture. Pour pie filling over crust. Sprinkle with cheese and then top with dill pickle slices

 – Bake for 40 minutes

Now, this is a great recipe, but it needs a little flavor. So here is what I suggest. I suggest adding something to the spaghetti squash crust to flavor it a little. It was bland. Also, the sauce and ground beef could use some flavor also. I would get some Italian seasoning and garlic and just sprinkle away. That was my only negative about this!

I hope everyone enjoys it! Let me know what you think!

Kara