So, what to do with the other half of the spaghetti squash that you cooked up? Make it into a tomato broccoli pie with the squash becoming the crust for it. Right now, fresh tomatoes are easy to get, but look for the vine ripened, firm ones. Check the local produce markets for the end of August crops. In my area, some of the summer plants are just really getting into full production.

This is a colorful and delicious dish that can easily become a main dish by adding bacon or diced chicken to it. Or serve it on the side with any grilled meat or fish. It goes with just about anything. I used a Mexican four cheese mix, which is what I had on hand, but I think it would really be great with a sharp cheddar.

Tomato Broccoli Squash Pie

2 cups Spaghetti Squash, cooked
2 Red Ripe Tomatoes, medium (about 2 1/2″ diameter)
1 cup Broccoli, chopped
2 tablespoons Carbquick or other low carb flour or thickener
1/2 cup Heavy Whipping Cream
1 teaspoon Garlic powder
1 teaspoon Lawry’s Seasoning Salt,
1 Egg
1 1/2 cups shredded Cheese (your preference)

Preheat oven to 350 degrees F.

In a small bowl, mix together the spaghetti squash, 1/2 cup of the cheese and the egg. Make sure to mix the egg completely into mixture. It is the binder that will hold this together. Spray a pie plate with cooking spray then spread the squash mixture over the pan and up the sides to form the crust. Put in the oven for 10 minutes to partially cook the crust.

Slice the tomatoes into 1/4 inch slices. Chop the broccoli into bite-sized pieces. Spread the broccoli over the squash crust evenly.

In a sauce pan, make the cheese sauce. Melt 1 tablespoon butter and add the flour and stir to mix to make a paste. Add the whipping cream, 1/4 cup of water, and garlic powder and stir well. Cook until it begins to thicken. Add the rest of the cheese and stir until it is melted and blended into the mixture.

Reserve about 1/4 cup of the cheese sauce for the top, then spoon the rest over the broccoli. (If you want to add bacon, you can break four to six slices of cooked bacon into pieces and spread them over the broccoli.) Layer the tomatoes over the top. Sprinkle a bit of salt and pepper to your preference on top of this. Dot with the reserved cheese sauce.

Bake for 30 minutes until the cheese is melted and starting to toast.

Makes yummy 6 servings.

Nutrition Info:
Calories: 219.5 Fat: 17 g Net Carbs: 7 g Protein: 9.3

Posted on 9/4/2013