You had me at spaghetti squash.
Spaghetti squash is just…good. I’m ALWAYS looking for delicious recipes with it. Juli of PaleOMG posted this one recently. She has some pretty fantastic food dishes on her website, so I knew this one would be great.
1 large spaghetti squash (about 600 grams)
1 pound 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)
1. Preheat oven to 400 degrees.
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 reduce oven heat to 350 degrees.
3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
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 8×8 dish and mix well with spaghetti squash threads.
7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
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.
First of all, the smallest spaghetti squash was massive so I used about 3/4 of it, saving the rest for later. Another big tip is to check your ingredients. Sugar can be sneaky in the pizza sauce as well as the Italian sausage. I was also a little intrigued with how the eggs would play in this. They just help it to set…hold everything together.
A few thoughts. I was a little apprehensive about baking this at 400 for an hour, but it turned out perfectly crispy…even without cheese. I do like crispy. And honestly, I didn’t even miss the cheese. True story. This recipe has only 6 ingredients. Awesome. It doesn’t kill the checkbook. This takes a little time to cook, but it’s ridiculously easy and just as delicious. The flavors went together perfectly. When I have made spaghetti squash in the past, it has come out of the oven all mushy and gooey. With this recipe, you cook it at a high heat for a short amount of time. The “noodles” end up being drier, almost al dente if you will. I dig it. The dish wasn’t soggy when it came out of the oven. This spaghetti pie is delicious just out of the oven as well as leftovers the next day.
Next time, I would probably add a few other ingredients. I would probably add some peppers and mushrooms. Maybe top with fresh tomato. Also, I would probably double the batch. I eat too much at a time…it would be nice to have more leftovers.
This was comfort food for me. Definitely a legit dinner option.