Low Carb "Spaghetti" Pie

This low carb spaghetti pie is made from homemade eggplant noodles - and all the preparation can be done in advance!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 324 kcal

Ingredients

  • 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

Instructions

  1. 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.

  2. Meanwhile, make the eggplant noodles - for full details please see separate recipe.

  3. Spray a large baking dish with non-stick spray, then spread the eggplant noodles over the base.

  4. Combine half of the grated cheese with the sour cream, then spread it over the eggplant.

  5. Add the beef and tomato mixture, and finish with the rest of the cheddar.

  6. When it has cooled, cover it in foil and placed it in the fridge.

  7. When you're ready to cook the pie, preheat the oven to 350F.

  8. Bake it (covered) for 30 minutes, removing the foil for the last 10 minutes.

  9. Serve with a slotted spatula.

Recipe Notes

Serves 4: 9g net carbs per serving

Serves 6: 7g net carbs per serving

Nutrition Facts
Low Carb "Spaghetti" Pie
Amount Per Serving
Calories 324 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 96mg 32%
Sodium 347mg 14%
Potassium 651mg 19%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 5g
Protein 25g 50%
Vitamin A 13.6%
Vitamin C 9.3%
Calcium 28%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.