Whole30 Day 5: 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 non-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.

Spaghetti Squash and Fritters

I wanted to make herb spaghetti squash sans parmessan cheese to go with our lamb chops.  What I ended up with was yummy.

Photo: www.steamykitchen.com

First, halve the spaghetti squash, scrape out all the seeds, and place it cut side down on a foil-lined baking sheet.  Roast for about 40 minutes at 425˚.

Next, fork the long strands into a skillet heated and coated with a pat of melted butter.  Add herbs and spices.  I used garlic powder, salt, pepper, oregano.  I also added leftover caramelized onions.

Sauté until heated through and serve.

The next morning I made spaghetti squash fritters adapted from Empowered Sustenance.  This is by far the BEST use of leftover spaghetti squash I've ever made.  SO GOOD!

Ingredients:

1 cup leftover spaghetti squash
1 egg
1 Fat Dave Snack Stick* cut into bite size pieces (or bacon, sausage or any leftover meat), optional

Directions:

• Mix all ingredients together
• Heat a skillet with butter (Julia Child said you can't have too much butter)
• Scoop about a heaping spoonful into the skillet and fry like pancakes

Makes 4 fritters

*essentially, a slender Cabanossi smoked sausage made with pork, beef, sugar, and spices stuffed in sheep casing

Spaghetti Squash alla Carbonara

This recipe, from Paleo Parents, is my VERY favorite spaghetti squash dish.  I could make it every night and as I'm typing this I'm wondering why it has been so long since I've made it.  Everyone in my family loved it, especially since it has bacon in it.

Ingredients
1 medium spaghetti squash
12 oz bacon
1 Tbsp coconut flour
1/2 C coconut milk
6 eggs
1 Tbsp Italian seasoning (or herbs de provence)
1 tsp dried parsley
1 tsp salt
1/4 tsp garlic powder
1 heaping Tbsp coconut oil or butter

Instructions

1. Cut the spaghetti squash in half, scoop out the seeds, place open side down on a plate and microwave for 10 minutes (alternatively, bake for 40 minutes at 350 degrees)
2. While the squash is cooking, fry up the strips of bacon (whole) in a pan over medium heat. Use one you can also scramble eggs in, we like a cast iron skillet
3. When the bacon is finished cooking and crispy, remove from the pan and set-aside bacon
4. Over medium heat, whisk in the coconut flour to the bacon grease and let cook for a few minutes
5. While the flour cooks, combine eggs, coconut milk, seasoning, parsley, salt and garlic powder in a bowl until all yolks are fully incorporated
6. Pour eggs into pan, stirring frequently, and cook in bacon fat until still wet but cooked through (about 3 minutes)
7. Slice bacon into 1/4 inch strips, add to serving bowl and top with egg mixture
8. Scrape out spaghetti squash “noodles” with a fork and and add to serving bowl, top with oil or butter
9. Slowly start to incorporate oil/butter into spaghetti squash; once melted, stir to combine all ingredients

Delish!