Saturday, September 6, 2014

Whole30 Day 5: Pepperoni Spaghetti Pie

This recipe is similar to one I posted last year, Pepperoni Pizza Casserole.  But PaleOMG's recipe is just different enough it made me want to try hers instead of mine.  Plus, PaleOMG's version is straight-up whole30 compliant. But I'm topping mine with compliant pepperoni slices as inspired by From Here To Health.

Photo: From Here To Health
Almost 5-Ingredient Pizza Spaghetti Pie

Ingredients
  • 1 large spaghetti squash
  • 1 lb italian sausage
  • ½ yellow onion, diced
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 3 eggs, whisked
  • (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions
  1. Preheat oven to 400˚F.
  2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then, remove squash from oven and reduce temp to 350˚F.
  3. Once squash is done cooking, remove threads and place in a large bowl. Set aside.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
  6. Add sausage mixture to the spaghetti squash and mix well.
  7. Add whisked eggs to the spaghetti squash and mix everything together until you can no longer see the eggs.  Pour into an 8×8 baking dish.
  8. Place in oven and 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.
  9. Let rest for 5 minutes before serving.

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