String Pie
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Ingredients
1 pound ground beef
½ cup chopped onion
¼ cup chopped green pepper
4¼ cups compliant spaghetti sauce
8 ounces of spaghetti squash steamed just until you can get the strings out
⅓ cup grated parmesan cheese
2 eggs, beaten
2 tsp butter
1 cup cottage cheese (dry curd cottage cheese with enough SCD yogurt added to make it cottage cheese consistency)
½ cup shredded cheddar cheese (or Monterey Jack or Colby)
454 grams ground beef
26 grams chopped onion
28 grams chopped green pepper
1 liter compliant spaghetti sauce
227 grams of spaghetti squash steamed just until you can get the strings out
30 grams grated parmesan cheese
2 eggs, beaten
2 tsp (10 ml) butter
237 ml cottage cheese (dry curd cottage cheese with enough SCD yogurt added to make it cottage cheese consistency)
56 grams shredded cheddar cheese (or Monterey Jack or Colby)
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Instructions
- Preheat oven to 350°F (180°C).
- Fry ground beef, onion, and green pepper.
- Drain fat.
- Stir in spaghetti sauce and mix well.
- Combine spaghetti squash, parmesan cheese, eggs, and butter in a large bowl, mix well.
- Place in bottom of a 9x13-inch (23x33-cm) pan.
- Spread dry curd cottage cheese/yogurt mixture over top.
- Pour sauce mixture over top.
- Sprinkle shredded cheese on top of all.
- Bake in preheated oven (350°F [180°C]) until cheese melts, about 20 minutes.
Nutritional Info
Storage
Notes
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