Serves 2 hungry adults
1 small spaghetti squash
1 lb lean ground beef
1/2 onion, minced
1/2 bell pepper, diced
2 cloves garlic, minced
1 cup tomato sauce or pizza sauce
1 tsp each; basil & oregano
salt, pepper and red pepper flakes to taste
1 oz full fat canned coconut milk
1 tbsp nutritional yeast
Preheat oven to 350
Cut your squash in half lengthwise and place in a casserole dish. Add in one inch of water, cover with foil and bake one hour. Alternatively cook in your instant-pot on high for 10 minutes.
Meanwhile cook the beef in a large skillet with onion and garlic over medium setting until fully cooked. Add bell pepper, tomato sauce and seasonings. Simmer for 5 minutes. Mix in cooked spaghetti squash, taste for seasoning and place mixture in a casserole dish. In a small bowl whisk together eggs, coconut milk and nutritional yeast. Pour over the entire casserole and bake for approximately 45 minutes uncovered or until top is firm to the touch and lightly golden.