This low carb spaghetti pie is made from homemade eggplant noodles – and all the preparation can be done in advance!
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I've been a huge fan of Cabot cheese for many years, so when they challenged me to “low carbify” one of their recipes – I leapt at the opportunity! They suggested Spaghetti Pie – no problem! The main decision I had to make was which low carb spaghetti to use – there are so many amazing options! I decided to use noodles made from eggplant: they wouldn't need to be cooked before going into the pie, which would speed up the preparation time. Plus, they would taste amazing and have the perfect texture.
The cheese recommended in Cabot's recipe was their Tomato Basil Cheddar and their sour cream – I couldn't wait to get started!
The Cabot Cooperative has been owned by dairy farmers since 1919. It started with 94 farmers around the town of Cabot in Vermont, and over nearly one hundred years has grown to 1200 farmers across seven states. 100% of the profits are returned to the farm family owners, and their dairy experts have created a fantastic range of cheeses, yogurts, butters, dips, and other delights – and they're pretty much all low or zero carb! I just knew I was going to really enjoy working with these quality products.
How to Make a Low Carb Spaghetti Pie
To start the low carb spaghetti pie, I browned off some ground beef, then added some canned crushed tomatoes (I used fire-roasted for extra flavor!), salt and pepper, then let the liquid reduce.
I sprayed a large baking dish with non-stick spray, then spread the eggplant noodles over the base. Then I grated a chunk of the cheddar, and combined half of it with the sour cream. Note: If you can't find the Tomato Basil variety, you could use regular Cheddar and some dried Italian herbs as a substitute. I spread this over the eggplant.
Then I added the beef and tomato mixture, and finished with the rest of the cheddar.
When it was cool, I covered it in foil and placed it in the fridge. When I was ready to cook, I placed it in a preheated oven and baked it for 30 minutes: covered for the first 20 minutes then uncovered for the last 10.
Serve with a slotted spatula and provide a tasty salad to accompany it!
- 1 lb lean ground beef
- 14.5 oz canned crushed tomatoes
- salt and black pepper
- 1 large peeled eggplant
- non-stick spray
- 6 oz Tomato Basil Cheddar, grated, divided
- 8 oz sour cream
- Add the ground beef to a large skillet, and cook until browned. Then added the canned crushed tomatoes, salt and pepper, then let the liquid reduce.
- Meanwhile, make the eggplant noodles - for full details please see separate recipe.
- Spray a large baking dish with non-stick spray, then spread the eggplant noodles over the base.
- Combine half of the grated cheese with the sour cream, then spread it over the eggplant.
- Add the beef and tomato mixture, and finish with the rest of the cheddar.
- When it has cooled, cover it in foil and placed it in the fridge.
- When you're ready to cook the pie, preheat the oven to 350F.
- Bake it (covered) for 30 minutes, removing the foil for the last 10 minutes.
- Serve with a slotted spatula.
Serves 4: 9g net carbs per serving
Serves 6: 7g net carbs per serving
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Nutrition InformationYield 6 Serving Size Sixth of the recipe
Amount Per ServingCalories 324Total Fat 20gSaturated Fat 12gCholesterol 96mgSodium 347mgCarbohydrates 9gNet Carbohydrates 7gFiber 2gSugar 5gProtein 25g
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