Oriental Beef and Spaghetti Pie (spicy)

Baked spaghetti, carrot, and yellow squash crust with spicy ground beef and water chestnut filling.

• Ready In: 1 hr
• 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

1. Preheat oven to 400°F.
2. Cook spaghetti according to directions on package.
3. Grease a 9" pie pan with the vegetable oil.
4. Place drained spaghetti in a bowl with the carrots and squash, and toss to mix, then place evenly in pie pan.
5. Bake uncovered for 15 minutes.
6. Combine all remaining ingredients, and spread the mixture evenly over the pasta.
7. Bake uncovered for 20 minutes (until meat is cooked through).