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