Monday, December 10, 2012

Spaghetti Squash Pie

This morning I wanted something eggy and bakey and healthy for breakfast. (Most people would label my breakfast choices as lunch-like, so take this as a lunch idea if you are normal.) Cooked spaghetti squash was my base. (Oh, and here's the idea - buy huge spaghetti squashes and cut them in half and bake them on baking sheets filled with a bit of water. Scoop out the squash noodles and use for several meals, since the squash keeps for days in the fridge, or even longer frozen.Then you will have cooked spaghetti squash lying around as inspiration to make yummy, carb-less entrees.)

This is an approximation of my recipe. I am making it bigger than my single-serving stovetop experiment.

Spaghetti Squash Pie

1.) Cook together in large cast-iron skillet on medium heat. You wants lots of nice little brown meat crumbles.
1 tsp. olive oil
1/2 lb. turkey burger 
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. ground fennel (optional)
dash of dry cayenne pepper and/or additional seasonings of choice (oregano,onion powder, rosemary...)
Spread the crumbles around evenly in the skillet. This is your baking pan. 

2.) Turn on the oven - 350 F.

3 cups cooked spaghetti squash 
4 eggs
1/2 cup crumbly soft cheese (like feta or romano or cottage curds - I used goat cheese)
1 tsp. garlic powder
1 tsp. dry basil 
1/2 tsp. dry parsley, or 2 Tbsp. chopped fresh
1/2 tsp. salt

Grab a fork and mix everything together in a dish. (Like the same one the spaghetti squash was in.) Stir until the eggs are well mixed in. Dump or pour the pie batter over meat crumbles in the skillet. Bake in the oven until puffy and dry through the middle. I made my small version on top of the stove with the skillet covered. It got a little bit brown on the bottom. Baking is better, and also necessary if you're making a two or three-serving version. 

Serve in wedges alongside a nice green salad of spring mix with Brianna's dressing.