Spaghetti Pie?! What manner of beast is this?
(is what I imagine you’re thinking about now)
Well I’ll put you out of your misery. Spaghetti Pie is basically Cottage/Shepherd’s Pie (I can never remember the difference) but instead of potato, there’s spaghetti squash.
And instead of a boring old mince filling, there’s ground beef, fresh basil, tomato and some other yummy stuff.
Oh, and I topped the whole thing with cheese…because very few things in life are not improved by cheese.
Spaghetti Pie (serves 3-4)
- 16 oz ground beef
- 1 small, white onion, finely chopped
- 2 cloves garlic, minced
- 4 mushrooms, finely chopped
- 1 large tomato, diced
- a handful of fresh basil leaves, roughly chopped
- 1/2 large spaghetti squash, de-seeded
- 1/2 cup grated cheddar cheese
- 1 tbsp olive oil
- 1 tbsp butter
- Brush the spaghetti squash flesh with olive oil and place, flesh side down, in a baking tray. Roast at 400 for 25 minutes until soft. Scoop out the ribbons of squash and set aside.
- Add the butter to a large saucepan and fry the onion and garlic until the onion colours. Stir in the mushrooms. Add the beef to the pan – breaking it up with a spoon. Season well.
- When the beef has browned, stir in the tomato and cook until it starts to disintegrate and the beef is cooked through. Stir in the basil leaves and remove from the heat.
- Pour the beef mixture into a medium casserole dish. Layer with squash ribbons and top it off with an even layer of cheese.
- Bake at 375 for 25 minutes and serve immediately.
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