1 lean – 3 greens – 0 healthy fats – 3 condiments (per serving)
4 servings Ingredients: • 2 oz. dill pickle slices • 2 eggs • 1 lb. 90-94% lean ground beef • ⅓ cup low-fat, plain Greek yogurt • ¼ cup diced onion • ⅔ cup reduced-fat, shredded cheddar cheese • 1 large spaghetti squash • 2 tbsp tomato paste • ½ tsp Worcestershire sauce
1. Preheat oven to 400°F.
2. 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 minutes. Once cooked, let cool to before gently scraping squash flesh with a fork to remove spaghetti-like strands. Measure out 6 cups spaghetti squash and save any extra for a later meal. Press squash strands into bottom and up sides of lightly-greased pie pan, creating an even layer.
3. Meanwhile, prepare pie filling. In a lightly-greased, medium-sized skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Remove from heat.
4. In a medium-sized bowl, whisk together eggs, Greek yogurt, tomato paste, and Worcestershire sauce. Stir in ground beef mixture. Pour pie filling over squash crust. Sprinkle meat filling with cheese.
5. Bake for 40 minutes. Cut into 4 equal-sized portions, top with dill pickle slices (½ oz. per serving) and serve.