Thursday, March 13, 2014

Paleo Pizza "Spaghetti" Bake


I've sort of become a little obsessed with spaghetti squash lately. As much as I love brussels sprouts, no one else in my household shares my adoration. My two kids adore pasta, however, so I love making baked dishes with squash that mimic their favorite comfort food.

I've made a pizza-inspired dish before, but was intrigued when I found Julee's take on the concept on PaleOMG. She uses eggs to get her squash mixture to hold together like a baked pasta casserole. I decided to give the technique a whirl!

To up the vegetable factor I included both spinach and red pepper in mine, and both kids happily gobbled it down. Fresh basil also adds a lot of pizza flavor. Just one piece of advice: don't salt your squash before you bake it! I often season my spaghetti squash beforehand, but the little bit of salt I used today was just too much when combined with the salt in the pizza sauce and sausage I used (and I'm a gal who loves salt!).


Paleo Pizza "Spaghetti" Bake
adapted from PaleOMG

1 large spaghetti squash
1/2 medium onion, chopped
1/2 large red bell pepper, chopped
1 lb. sweet Italian sausage
1/4 cup chopped basil
1-2 cups chopped baby spinach
1 cup pizza sauce
1 tsp. Italian seasoning
1/4 tsp. black pepper
1/4 tsp. garlic powder
3 beaten eggs

Preheat oven to 400. Cut squash down the middle and remove seeds from the middle. Place cut side down onto a baking sheet and roast for 25 minutes. When you remove it from the oven, lower the temp to 350.

While the squash is baking, heat a large skillet over medium heat. Add onion, pepper and sausage and cook until sausage is no longer pink. Stir in spinach and basil and cook a minute or two more, until wilted.

Add pizza sauce, Italian seasoning, pepper and garlic powder to skillet. Stir to combine and cook for 1 minute.

Using a fork, shred inside of squash to create spaghetti-like threads. Put in a greased 8x8 baking dish. Add sausage mixture and stir to combine.

Pour beaten eggs into dish and stir again until thoroughly combined.

Bake for 1 hour or until firm. Allow to cool slightly before cutting and serving.

3 comments:

  1. What brand of Italian Sauasage did you use? I can not seem to find a brand without all the "junk". Thanks.

    ReplyDelete
    Replies
    1. Hi Lisa! Great question. I usually buy the house-made sausage at Whole Foods. Another good option is Niman Ranch.

      Delete
  2. Great! I went shopping yesterday, my shopping day, and this is what I went with. I love that we have a Whole Foods by me!

    ReplyDelete