Oriental Beef and Spaghetti Pie (spicy)
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 ounces spaghetti
- 1 tablespoon vegetable oil
- 2 carrots, peeled & coarsely shredded
- 2 small yellow squash, halved lengthwise & thinly sliced
- 1 1⁄4 lbs lean ground beef
- 8 water chestnuts, finely chopped
- 4 scallions, thinly sliced (including tops)
- 1⁄4 cup chili sauce
- 3 tablespoons dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
directions
- Preheat oven to 400°F.
- Cook spaghetti according to directions on package.
- Grease a 9" pie pan with the vegetable oil.
- Place drained spaghetti in a bowl with the carrots and squash, and toss to mix, then place evenly in pie pan.
- Bake uncovered for 15 minutes.
- Combine all remaining ingredients, and spread the mixture evenly over the pasta.
- Bake uncovered for 20 minutes (until meat is cooked through).
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Reviews
-
My kids really liked this but asked not to include the crunchy white things (water chestnuts) next time. Any recipe that my older daughter likes is a miracle! She's very picky! I understand the comment about needing more sauce .. it seemed bland, but I think that was only because the title indicated spicey and oriental (heavy sauces typically). It wasn't spicey here (maybe cuz our ginger was an older spice in the cupboard). But I tried to decide if I would change anything and decided not to - it was light and very enjoyable as is. If you get your mind prepared for a lighter dish and ignore the title - you will probably not think it needs a sauce! But if you do, maybe a Hoisin sauce on the side would work for those that want it. Thanks for sharing your recipe -- it's a fun one!
RECIPE SUBMITTED BY
littleturtle
United States