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Name: Cheeseburger Pie - Optavia Lean and Green
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 large spaghetti squash; 1 lb lean ground beef; 1/4 cup onion diced; 2 eggs; 1/3 cup Low fat plain greek yogurt; 2 tbsp tomato paste; 1/2 tsp Worcestershire sauce; 2/3 cup Reduced Fat Cheddar cheese; 2 oz Dill pickle; cooking spray

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INGREDIENTS

1 large spaghetti squash
1 lb lean ground beef
1/4 cup onion ; diced
2 eggs
1/3 cup Low fat plain greek yogurt
2 tbsp tomato paste
1/2 tsp Worcestershire sauce
2/3 cup Reduced Fat Cheddar cheese
2 oz Dill pickle
cooking spray

INSTRUCTIONS

Preheat oven to 400 F.

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

Place squash halves cut side down onto a foil lined baking sheet and bake for 30 min. (or cook in IP, high pressure for 7 min).

Once cooked, let cool before gently scraping flesh with a fork to remove spaghetti like strands. Press squash strands into bottom and up sides of lightly greased pie pan, creating an even layer.

Prepare pe filling. In lightly greased skillet, cook beef and onions until beef is brown, about 8-10 min. Drain fat.

In a medium sized bowl whisk together eggs, yogurt, tomato paste and worcestershire sauce.

Stir in ground beef mixture. Pour pie filling over squash crust. Sprinkle meat filling with cheese and then top with dill pickles slices.

Bake for 40 min.

NOTES

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Cheeseburger Pie - Optavia Lean and Green

1 large spaghetti squash
1 lb lean ground beef
1/4 cup onion diced
2 eggs
1/3 cup Low fat plain  greek yogurt
2 tbsp tomato paste
1/2 tsp Worcestershire sauce
2/3 cup Reduced Fat Cheddar cheese
2 oz Dill pickle
 cooking spray

Preheat oven to 400 F. 
Cut spaghetti squash in half lengthwise, remove seeds and pulp. Lightly spray insides with cooking spray. 
Place squash halves cut side down onto a foil lined baking sheet and bake for 30 min. (or cook in IP, high pressure for 7 min).
Once cooked, let cool before gently scraping flesh with a fork to remove spaghetti like strands. Press squash strands into bottom and up sides of lightly greased pie pan, creating an even layer. 
Prepare pe filling. In lightly greased skillet, cook beef and onions until beef is brown, about 8-10 min. Drain fat. 
In a medium sized bowl whisk together eggs, yogurt, tomato paste and worcestershire sauce. 
Stir in ground beef mixture. Pour pie filling over squash crust. Sprinkle meat filling with cheese and then top with dill pickles slices. 
Bake for 40 min.

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I doubled this recipe and subbed ground turkey for beef.
adriennesova-griffitts

Nutrition

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Serving Size: 1 Serving (1029g)
Recipe Makes: 4 Servings

Calories: 1037
Calories from Fat: 479 (46%)

Amt Per Serving		% DV

	Total Fat 53.2g	71 %
	Saturated Fat 29.3g	146 %
	Monounsaturated Fat 17.4g
	Polyunsanturated Fat 2.5g
Cholesterol 226.3mg		70 %
Sodium 980.1mg		34 %
Potassium 2430.4mg		64 %
Total Carbohydrate 77.2g		23 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 76.8g
Protein 66g		94 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1037

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