I’ve previously confessed to being a pasta addict, which is probably why I’ve stayed clear of the Pizza Spaghetti Pie recipe that continues to be shared on Facebook and Instagram. I guess I figured that any Paleo recipe claiming to be a substitution for a pasta casserole couldn’t possibly taste even half as good as the real deal.
At a recent Paleo Potluck I attended, one of the prepared dishes was PaleOMG’s “Almost 5 Ingredient Pizza Spaghetti Pie“, and it looked A-MAZ-ING!!!! So I took a small serving, just enough to have 2-3 bites, and see for myself what all the fuss was about.
Remember, this was a potluck – so my plate was filled with a large variety of Paleo recipes to taste. I’m not ashamed to say that I DID go back for seconds – but only for a 2nd (much larger) serving of the most delicious Pizza Spaghetti Pie!
Since then (which was exactly 4 weeks ago today) – I’ve made this recipe FOUR times!! That’s once a week! Yep – this has become a staple in my house, and I can eat it morning, noon and night! It’s just that good! Don’t believe me – try it for yourself!!
One of my time saving tricks is to prepare the spaghetti squash and meat ahead of time (in the morning while my son is getting ready for school), so all that’s left to do prior to dinner is assemble and bake. If you’ve never made a spaghetti squash, or just need a refresher, check out Cave Mama Amy’s blog post “How to Cook a Spaghetti Squash“.
Juli Bauer’s original recipe calls for Italian sausage, but I actually double the recipe (got to have left overs!) and use one pound of sausage and one pound of ground beef.
The first time I made this dish I didn’t add any vegetables. This time – I sauteed onion, red & green pepper and garlic. You could get really creative and try mushroom, zuchini or spinach too.
I can honestly say I’ve never purchased “Pizza Sauce”. Even when dabbling in making homemade pizza, I just used my favorite marinara sauce. But I wanted my version to taste as good as the sampling I had the Paleo potluck – so I followed the recipe exactly. It wasn’t hard to find an all natural, no sugar added Pizza sauce.
Since the meat and spaghetti squash were cooked earlier in the day (and I had chopped the raw veggies up too), when I got home all I had to do was quickly saute the veggies and combine all ingredients until well mixed.
I transferred the mixture to a casserole dish before adding the final and magic ingredient – whisked eggs! Sounds crazy, right!
You pour the eggs over the casserole, and using a fork, I gently moved the mixture around until I could no longer see the beaten eggs. I called the eggs the “magic ingredient” – because they somehow end up tasting like there is CHEESE in this dish, instead of eggs. Trust me – it’s awesome!
I baked that baby for an hour (actually I added an additional 10-12 minutes – but I also doubled the recipe) – and VOILA!
Tell me that doesn’t look SO good you just wish you could stick your fork in it right now!?
Have I mentioned how much I LOVE this recipe? I’m already thinking of future variations I might play with. Maybe a vegetarian version? Or a chicken and pesto combination. I’ll be sure to let you know how they turn out after I try them. We’d love to hear from you after you try this dish (or any of our other recipe suggestions).
- 1 large spaghetti squash
- 1 lb ground Italian sausage (I mix ground beef and sausage)
- ½ yellow onion - diced
- * optional - 2-3 cups veggies of your choice: red or green bell pepper, mushroom, zuchini
- 1 cup pizza sauce (no sugar added)
- 1 Tbl Italian seasoning (or more)
- 3 eggs, whisked
- salt & pepper to taste
- Preheat over to 400 degrees
- Cook Spaghetti Squash: cut in half lengthwise, scoop out seeds, place upside down in a casserole dish with about ¼ inch of water. Cover tightly with foil and bake for 20-25 minutes - then reduce heat to 350 and bake another 10-15 minutes. Squash is done when threads scrape out easily without being mushy.
- While squash is baking, saute veggies of choice, then add sausage and ground beef and cook until they are no longer pink.
- Add pizza sauce, Italian seasoning, salt and pepper to the pan and mix well.
- Combine spaghetti squash threads and meat mixture in a large bowl and mix until well blended.
- Grease a baking dish (10x13), then pour mixture into it.
- Whisk eggs and pour on top of spaghetti squash mixture. Using a fork, gently blend the eggs into the mixture so you can no longer see the eggs.
- Bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish.
- Let rest for 5 minutes before serving.
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