I don’t like leftovers. I usually can’t eat anything except soup more than once. In fact, that’s where my trusty “food panel” comes in handy. Usually, I make something for dinner, and the next day they all get little containers of food brought to them. But none of them got to try this recipe the first time I made it. Sorry guys. To be sure, I ate this Spaghetti Squash Pizza Bake every day that week. Not to mention, I couldn’t wait until lunch time. Simply because I got to eat another slice of this gluttonous heaven. Actually, that’s the best part. It’s almost all vegetables!
Surprisingly, the hardest part of my post Whole30 life has been missing garlic bread. That one kind of came out of nowhere. Cheese? Chocolate? Mexican food? All expected. Italian? Not so much. But the heart wants what the heart wants, I guess. And my heart wants a little Italian restaurant with checkered table cloths, dim lighting, half melted candles, crisp folded napkins, plates piled with mounds of yummy pasta topped with fresh grated parmesan cheese that they keep adding until you tell them when to stop, and all of the fluffy warm garlic bread my tummy can hold. None of which are possible for me to eat anymore. Sigh.
However, this recipe changed all that. It is just gooey and garlic-y and comfort food-y enough to make me a happy girl. Who needs Little Italy when you’ve got this in your very own kitchen? Plus no one needs to know its basically a pile of veggies… It will be our little secret.
Prep time – 40 mins
- 1 large spaghetti squash
- 1/2 lb Italian sausage
- ½ yellow onion, diced
- 1 cup pizza sauce (no sugar added)
- 1 small handful fresh basil
- 2 tsp minced garlic (add more or less according to your preference)
- 1 tsp dried oregano
- salt and pepper, to taste
- 3 eggs, whisked
Making the “Spaghetti Squash” part:
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half lengthwise and scoop out the seeds.
- Line a baking sheet with foil and spray with cooking spray.
- Place spaghetti squash cut side down on a baking sheet and bake for 30-40 minutes or until the skin of the squash gives when you press on it. I like mine a bit softer, so I bake for the full 40 minutes.
- Remove squash from the oven and reduce heat to 350 degrees.
- Once your squash has cooled a bit, use a fork to scrape out the “spaghetti” strands and place in an 8×8 greased baking dish.
Making the “Pizza” part:
- Place a large pan over medium heat
- Add Italian sausage, garlic, and onion. Cook until sausage is no longer pink and it is broken up into pieces. Garlic and onion will become fragrant and translucent.
- Add pizza sauce, chopped basil, oregano, and salt and pepper to the pan and mix well.
Making the “Bake” part:
- Add your “pizza” part to your “spaghetti” part and mix together.
- Add whisked eggs to the baking dish and mix.
- Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust and all remaining liquid is gone.
- Let rest for 5 minutes before serving.
*Using a serrated knife will help you cut your spaghetti squash in half.
*You can use any kind of sausage, depending on your preferences. Sausage without sugar will make this dish Whole30 compliant.
*You can also make this with cooked sausage. For step 2 in “Making the ‘Pizza’ part”, add some olive oil to your pan and saute your onion and garlic until fragrant. Add your diced or ground cooked sausage and heat until onion and garlic are translucent.
*You can make the “pizza” part while your spaghetti squash bakes and cools to save a little time.
*Try to share some of your leftovers with your friends or family. I dare you. It will be a true test of your generosity. I failed.
The original recipe is from PaleOMG – http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/