If you like cheeseburgers, you will love this healthy alternative.

By JULIE BRINKLEY

This recipe provides the perfect amount of warm and fuzzy we need during this Texas-sized blast of winter.

I was so ready to come to you with lettuce wraps and grilled salmon with avocado salsa, but Mother Nature had a different plan.

These long winter months provide a challenging time to focus on “healthy.”

It is easy to blame the weather on a missed run or the moment of weakness with late night s’mores.

The solution to this is to find recipes to capture those flavors and keep your macros balanced!

Most of the recipes I share use simple ingredients, are easy to prepare and are relatively inexpensive to feed your family!

I love finding dishes that teach me realistic ways to have optimal health, while not depriving myself of comfort foods.

If you are struggling with losing those pounds 2020 left behind, I would love to help you with the perfect plan for weight loss.

Message me @Motivationwithbrink on Facebook or Instagram.

Not really looking for to lose pounds but would like to transform your diet to a healthy one? Keep watching right here for more recipes to add to your family favorites.

Enjoy this recipe for cheeseburger pie.

WHAT YOU NEED

1 medium spaghetti squash

1 lb. lean ground beef

¼ cup diced onion

2 eggs

⅓ cup low-fat, plain Greek yogurt

2 tbsp tomato paste

½ tsp Worcestershire sauce

⅔ cup reduced fat shredded cheddar

2 oz dill pickle slices

Cooking spray

HOW TO MAKE IT

Preheat oven to 400 degrees.

Prepare spaghetti squash in oven or instant pot, your choice. When cooked remove shreds of squash with a fork. Press squash into a greased baking dish evenly and up the sides.

Meanwhile, prepare the filling. In lightly-oiled skillet, cook ground beef and onion until it is cooked thoroughly. Drain if needed and remove from heat.

In medium bowl, whisk eggs, yogurt, tomato paste and Worcestershire sauce and stir into beef mixture.

Pour filling into prepared squash in a baking dish.

Sprinkle the meat with cheddar cheese and top with dill pickle slices and bake for 40 minutes.

Live well, eat well, be nice.