Pasta is a guilty pleasure for me, but grains don’t do me any favors. Spaghetti squash is the answer!
When a friend turned me on to this recipe from PaleOMG, I was super excited to try it. It turned out to be so good. You won’t even miss traditional noodles. I got all the warm lasagna feelings the minute I tasted it. This pie will definitely be in my regular rotation from now on! Great for lunches all week, too.
My friend make a pizza version of this. She adds pepperoni, olives, mushrooms and peppers and subs the spaghetti sauce for pizza sauce. Sounds yummy! I’ll try that next time.
Baked Spaghetti Squash Pie
Roast the spaghetti squash. Heat your oven to 400F. Cut the squash in half lengthwise and clean out the seeds and pulp. Drizzle with about 1T of olive oil and sprinkle with Italian seasoning. If you don’t have that, some dried basil and oregano will do.
Cook it for 25-30 minutes, or until a sharp knife easily pierces the hull. Set the squash aside to cool.
TIP: Roast the squash on the weekend and keep it in the fridge wrapped sealed tight in a ziplock bag or plastic container until you’re ready to make the Spaghetti Pie – up to 5 days! It will make for an amazingly easy and healthy weeknight dinner.
In a large skillet, brown the onions and hot Italian sausage together, breaking the sausage into pieces until all the pink is gone. I like to salt and pepper here to add a layer of flavor.
Noodle your squash! This part is fun. When your squash is cool enough to handle, simple take a fork and drag it against the grain. Magically squash ‘noodles’ will appear!
Mix well in a large bowl, the meat and onion mixture, eggs, spaghetti squash, sauce, and seasoning.
Pour the mixture into an 8X8 or like-sized baking dish sprayed with cooking spray. Sprinkle lightly with Parmesan Cheese. (Sprinkle heavily, if you want! I won’t tell.)
Bake at 350F for 60 mins or until the mixture forms a bit of a crust on the top. For me, that meant that the middle was solid and the cheese browned.
Rest your pie for 5-10 minutes before serving. Enjoy!
Paleo Baked Spaghetti Pie
- 1 large spaghetti squash
- 1 pound hot Italian sausage – ground or removed from its casing
- 1/2 yellow onion – diced
- 1/2 jar no sugar spaghetti sauce (about 2 cups)
- 1 tsp Italian seasoning (+ more for the squash)
- 3 eggs
- salt & pepper to taste
- Parmesan Cheese (optional-omit for paleo)
- Preheat oven to 400F.
- Cut spaghetti squash in half lengthwise. Clean out and discard the seeds and pulp. Drizzle the squash with ~1T olive oil and sprinkle with Italian seasoning (usually includes dried basil, oregano, marjoram, thyme, but use what you like.) Place cut side down on a baking sheet for 20-25 minutes, or until a knife easily penetrates the hull. Cool.
- Reduce oven temperature to 350F.
- When the squash is cool enough to handle, use a fork to break up the threads into ‘noodles.’
- In a medium skillet, brown the onions and sausage, breaking the meat into pieces and making sure there is no longer any pink.
- In a large bowl, combine squash ‘noodles’, eggs, sausage, onions, sauce, seasoning and salt and pepper. Stir thoroughly.
- Pour the mixture into a lightly greased 8X8 baking. Cooking spray works well.
- (Optional) Sprinkle parmesan cheese on the top for a cheesy crust.
- Bake for 60 minutes, or until the mixture forms a slight crust on the top, and the cheese browns lightly.
- Rest for 5-10 minutes before serving.