Spaghetti Doughnuts
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Cooking Steps
Preheat oven 350F.
String out your baked spaghetti squash into a bowl.
Brown ground beef, and combine with squash. Add sauce. And ridiculous amount of grated/shredded parmesan if that’s your kind of thing.
Beat eggs and combine thoroughly with spaghetti.
When combined, it should move pretty fluidly- like cake batter.
Carefully place into doughnut pan
Bake until set, about 25-30 mins
Serves 5
30 mins
This is a Dairy Recipe
Ingredients
- 1/2 a spaghetti squash, baked
- 1 lb ground beef (preferably grass fed)
- 3/4c spaghetti sauce
- parmesan (optional)
- 6 eggs
- tomato paste
- doughnut pan
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9 Responses to “Spaghetti Doughnuts”
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This looks yummy! If I don’t have a doughnut pan, is there another way you could cook this?
I don’t have a doughnut pan either but I think if you put these into muffin tins then they could be an easily freezable dinner/snack option anytime! Can’t wait to try this recipe!
do you scramble the eggs before you place everything in doughnut pan?
Yeah, I have a question about the scrambled eggs too. When you say scramble them, do you actually mean to cook them like scrambled eggs? Or just kinda whisk them all together and mix in with the other ingredients?
this is horribly worded, no offence this looks delicious but with a recipe written like this it pisses me off just reading it.
Mary and Frank, it says:”Beat eggs and combine thoroughly with spaghetti.” Nothing about scrambled. From what the photo depicts, I think the beaten raw eggs hold it all together (which scrambled/cooked would not). Though she doesn’t say so, I am thinking the donut pan would have to be greased with cooking spray or something to keep the eggs from gluing it to the pan. Non-stick pan would be a plus as well. Sorry for your frustration Christopher, but IMHO just having the ingredients and the basic is plenty and the rest is common sense.
Kim
I read this recipe several days ago and at that time it said “scrambled” eggs. I have checked back twice to see what the response would be to Marys, Franks and Christophers questions about the instruction to use scrambled eggs. Obviously the recipe has been corrected since the questions were asked. It would have been nice if the poster of the recipe would simply have said “Woops, my bad, it’s fixed now”. What I find surprising is that Kim feels the need to insinuate that Mary, Frank and Christopher either can’t read or don’t understand what they read.
Kim , you owe them an apology.
Thanks Celia! I agree. I actually would not have known the answer to my question had I not read your post (well, actually Kim’s and yours, so technically, Kim’s did kinda help out cuz when I read that she said it didn’t say scrambled, I had to scroll back up and look). Anyway, I’m not sure what hosting service they are using, but on other sites such as Mark’s Daily Apple, when I post a question, and somebody replies to it, I will get an email. That would have been great even if they just made the update and posted a quick reply to my comment saying “recipe updated, recheck it” or something like that.
Anyway, to Kim…I’m not a cook at all and I’m sure a lot of people who read this site are not cooks or completely familiar with cooking techniques. I did assume that it was raw “beaten” eggs to hold it together, but I wanted to make sure. I even shared the recipe with some of my friends that cook more than I do and they mentioned the same that it was poorly written. I had no frustrations with the recipe…just asked a question to help clarify before I tried to make it.
Anyway, thanks FastPaleo for the site and the AMAZING recipes…definitely a LOT of things I never would have thought of on my own!
Sorry about the confusion, folks. If you follow the link to my blog (near the recipe title at the top of the page), it has step by step photo instructions. I always blog the recipe, and then post it here. I copy/paste what I’ve written on my blog. The photos are a big part of the instructions. I’ll do better in the future about more specific instructions.