4 c Vegetable spaghetti; cooked
8 oz Can tomato sauce
1 tb Tomato paste
1/2 c Romano cheese; grated
1/2 lb Ground beef
1 Pie crust; (10")
2 Eggs
1 pn Oregano
Salt & pepper
Mix cooked vegetable spaghetti with tomato sauce, tomato paste,
cheese, cooked beef, and seasonings. Place in a pie shell. Beat eggs
and pour over squash mixture. Bake at 350°F for about 1 hour.
Hand-written note in cookbook: Pretty good!
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977
