Cheeseburger Pie
AuthorKimDifficultyBeginnerDelicious Lean and Green cheeseburger pie is perfect for satisfying your burger cravings without all the carbs when made in either a spaghetti squash or zucchini crust. The filling would also be delicious in a salad or lettuce wrap or as a loose meat sandwich on Crepini egg wraps. Each serving is 1 lean, 3 greens, and 3 condiments.
Preheat oven to 400 ℉
Cut spaghetti squash in half lengthwise; remove seeds. Lightly spray inside with cooking spray and place facedown on foil lined backing sheet.
Bake for 30 minutes. Once cooked, let cool and scrap flesh from squash with fork. Press squash strands into bottom and up sides of lightly greased pie pan creating an even layer.
Meanwhile prepare pie filling. Spray skillet with cooking spray and brown meat with chopped onions. Once cooked through and onions are tender, remove from heat and drain.
In a medium sized bowl, whisk together eggs, Greek yogurt, tomato paste, and Worchester sauce (I added salt and about 1 tbs. mustard here) . Add to ground beef mixture and stir to combine.
Pour filling over squash crust in pie pan.
Bake for 30 minutes. Remove from oven, sprinkle top with cheese and diced pickles. Bake for additional 10 minutes until cheese is brown and melted.
Ingredients
Directions
Preheat oven to 400 ℉
Cut spaghetti squash in half lengthwise; remove seeds. Lightly spray inside with cooking spray and place facedown on foil lined backing sheet.
Bake for 30 minutes. Once cooked, let cool and scrap flesh from squash with fork. Press squash strands into bottom and up sides of lightly greased pie pan creating an even layer.
Meanwhile prepare pie filling. Spray skillet with cooking spray and brown meat with chopped onions. Once cooked through and onions are tender, remove from heat and drain.
In a medium sized bowl, whisk together eggs, Greek yogurt, tomato paste, and Worchester sauce (I added salt and about 1 tbs. mustard here) . Add to ground beef mixture and stir to combine.
Pour filling over squash crust in pie pan.
Bake for 30 minutes. Remove from oven, sprinkle top with cheese and diced pickles. Bake for additional 10 minutes until cheese is brown and melted.
