Dinner, fitness, Recipes

Spaghetti Squash Pie

My weight for the past week has pretty much stayed the same. I had a bad day on Tuesday – literally ate everything in sight. With that being said, I realized how much I miss cereal. I think I ate ¾ of Jordy Nelson’s “Farm Fresh Flakes” for dinner, THEY WERE SO GOOD.

That was a really terrible day for me nutrition wise. I was super sore from running/crossfit and when I get sore like that, for whatever reason, I think it makes sense to eat a whole bunch (it doesn’t help FYI). I did really well with my eating the rest of the days this past week though, even over the weekend! I didn’t go out drinking Friday or Saturday and I think that helped a bit.

I did get to meal prep this week since I didn’t have much else going on. I made Spaghetti Squash Pie, Egg Muffins and Banana Bread. I spent $$$ at the grocery store, but I hadn’t been there in a week and needed to stock up on the essentials.

Today I’m going to give you my recipe for the spaghetti squash pie, which has been my lunch every day this week. You will need:

  • 1 Medium Spaghetti Squash
  • 1 Small Red Onion, Chopped
  • 1 Medium Garlic Clove, Diced
  • 1 29oz can of diced tomatoes, Undrained
  • 6oz Fat Free Ricotta Cheese
  • 1 Egg
  • ½ Cup Fat Free Mozzarella Cheese
  • 12oz ground meat of your choice (I used Boca Veggie Crumbles)

Preheat the oven to 375 degrees. Slice your squash in half length-wise and coat the inside with cooking spray. Once the oven is heated, place squash open-side down on a baking sheet and cook for 30-40 minutes. When you scoop it out, the squash should be “stringy”image1-1

While that’s cooking, brown your meat in a skillet. Add the tomatoes, garlic clove and onion to the pan and cook until onion is tender.

Put your cheese and egg in a blender and blend until smooth.

Once the spaghetti squash is cooked, place on the bottom of your pie pan (make sure it’s coated with non-stick spray). It should look like actual pie crust. I used a pretty thick layer of squash on the bottom.
Spread your egg and cheese mixture evenly on top of the squash.

Layer on your meat/vegetable mixture and top with the shredded cheese.

Bake in the oven at 375 for about 10-15 minutes, until cheese is melted.

Serves 6, 2PP per serving


I haven’t decided yet what I’m going to meal prep for this weekend, although I’m not thinkin it’s going to be anything fancy – so don’t get your hopes up 😉
Next week’s post will be the first “featured weight loss story” as I mentioned in a previous post. It’ll be fun – get excited!



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