Last night's dinner!

As sort of a pre-holiday ritual, we are doing the low-carb thing.  It is the only "diet" that seems to work for us. 
Here's what I came up with last night, a sort of f aux pizza casserole.

Spaghetti Squash Pizza Casserole
Base:
1 small spaghetti squash, cooked and shredded.
1/3 cup half and half
4 eggs
1/2 cup shredded cheese (I used some leftover Swiss then filled in with Colby/Jack)
topping:
1 pound ground beef, browned and drained
1/2 onion, diced
1/2 bell pepper, diced
1 cup sliced mushrooms
1 small can sliced black olives, drained,
1/2 can diced tomatoes, drained. 
Italian seasoning, salt, pepper, garlic powder to taste.
1 cup shredded cheese (I used Colby/Jack)

Cook and cool and shred and drain the spaghetti squash.  I lightly press it with a few paper towels with the shreds in a colander to get a little more of the moisture out of it.  Lightly beat the eggs then add the half&half and beat to combine.  In a bowl mix the cheese with the squash then gently combine the egg mixture with it. 
Spread this mixture in a greased casserole dish (oval or rectangle -- on the large side) ... spread evenly over the bottom of the pan, and even push up the sides a little.  Bake this at 350 for 25-30 minutes until well set. 
Meanwhile, brown and drain the ground beef.  Lightly saute the onion, pepper, mushrooms, tomatoes ... .  Sometimes I saute them together with the beef (just drain it before use).  Season the meat while cooking with your choice of salt/pepper/herbs. 
Spread the meat/veggie mixture over the baked squash mixture.  Top with about half the cheese and bake at 350 for 15 minutes, then add the rest of the cheese and bake for another 10 minutes.
Allow this to rest for about 5 minutes before slicing into serving pieces. 

Interesting spell checker on this blog application .. it suggested low-crab for low-carb and pee-holiday for pre-holiday.