Spaghetti Squash Pie

This recipe is from Elana's Pantry. Easy, grain-free and will make a hearty dinner entree. I changed the recipe up a bit; using half mild and half hot Italian sausage and one large shallot. The recipe calls for ground round. The recipe will make two 10-inch round pie pans. Of course this will make it's way into my freezer for a ready made meal. I love spaghetti squash and had bought a rather large one at the farmer's market for my Lasagna recipe (blog: 2/18/2019 label: lasagna) and had leftover squash enough to make half of the recipe.

Ingredients:

• 1/2 pound mild Italian sausage and 1/2 hot Italian sausage (original recipe calls for ground round)
• 1-large shallot, chopped
• 4 cups cooked spaghetti squash
• 4 large eggs
• 1/2 cup heavy cream
• 1 tablespoon smoked paprika
• 1 teaspoon celtic sea salt (I used a little less)
• 1 teaspoon ground pepper (I used less because of using Italian sausage)
• 1/2 cup fresh grated Parmesan
• 2 cups grated Cheddar cheese

Direction:

In a skillet combine Italian sausage and shallot and cook until sausage is no longer pink.

Remove from heat and set aside.

In a large bowl whisk eggs and cream until smooth.

Mix in paprika, salt and pepper.

Stir in spaghetti squash, parmesan and 1 cup Cheddar cheese.

Stir in Italian sausage mixture.

Divided equally between two 10-inch lightly greased pie pans and top equally with remaining Cheddar cheese.

Bake in a 350-degree oven for 40 minutes.

Cool and serve.