Low Carb Spaghetti Pie - Tonua Brown

I used to always make this recipe with regular spaghetti and ground beef. Then, during the height of the Atkins diet, I modified to make it low carb. Now I like this version of the recipe even better.

Prep Time: 20 minutes (plus 1 hour to cook spaghetti squash)
Cooking Time: 20 minutes
Oven Temperature: 350°F
Serves: 6

Ingredients:

• 6 oz. spaghetti squash, cooked (you may substitute 6 oz. spaghetti noodles)
  
• 2 tablespoons butter
• 1/3 cup grated Parmesan cheese
• 2 well-beaten eggs
• 1 cup ricotta cheese
• 1 lb. stew beef cubes (you may substitute ground beef)
  
• 1/2 cup chopped onion
• 1/2 cup green pepper
• 1 8-oz. can cut-up tomatoes, undrained
  
• 1 6-oz. can tomato paste
• 1 teaspoon sugar
• 1 teaspoon crushed oregano
• 1 clove garlic, mashed
• 1/2 cup shredded mozzarella cheese
• Salt & pepper to taste

Directions:

Cook spaghetti squash (pierce skin and bake ~1 hour at 375°F) and scoop out strands. Gently stir butter into hot spaghetti squash. Stir in Parmesan and eggs. Form spaghetti squash mixture into a "crust" in a buttered 10-inch pie plate. Spread ricotta cheese over bottom of spaghetti squash crust.

In skillet, cook beef, onions and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, garlic, salt and pepper. Heat through.

Turn meat mixture into spaghetti squash crust. Bake, uncovered, in 350°F oven for 20 minutes. Sprinkle mozzarella cheese on top and bake 5 minutes longer or until cheese melts.