String Pie

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)

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Nut Free

Soy Free

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.