Spaghetti (Squash) Pie
1 large spaghetti squash
1 c SCD yogurt cheese (see below)
1 tsp salt
1 lb ground beef
1 jar spaghetti sauce (homemade or check for illegal ingredients)
½ c shredded provolone cheese
To prepare the spaghetti squash: Preheat the oven to 375. Cut the squash in half length-wise and remove the seeds and stringy flesh. Turn face down in a baking dish and add a small amount of water (just enough to cover the bottom of the baking dish). Cover the dish with foil and bake for 45 – 60 minutes or until fork tender.
To prepare the yogurt cheese: Follow the recipe for SCD yogurt, preferably using whole milk. After culturing and chilling, place the yogurt into a colander lined with a tea towel or cheese cloth. Allow the yogurt to drain in the refrigerator for 8 hours until it is the consistency of cream cheese.
For the pie:
Preheat oven to 375 degrees. Brown the ground beef until cooked through, then add the sauce and heat through. Meanwhile, scrape the flesh of the spaghetti squash into a bowl using a fork. Add the yogurt cheese and salt and mix well. Pour into a lightly greased 8×8 inch baking dish. Cover with the sauce (there may be some leftover) and the cheese. Cover and bake for 15 minutes, then remove the foil and bake until the cheese is bubbly and beginning to brown.