Submited by Lizzie Frenis
Recipe by PaleOMG
I was super skeptical about this recipe at first, but I needed to find a way to use up the spaghetti squash that I bought. This ended up being super easy and honestly tasted like lasagna except it's made of vegetables! I definitely recommend topping with cheese for the last 10 minutes of cooking.
PREP: 25 mins
COOK: 1 hour
TOTAL: 1 hr 25 mins
SERVES 4
Ingredients
1 large spaghetti squash (about 600 grams)
1 pound Italian chicken sausage
1/2 yellow onion, diced
1 cup pizza sauce (no sugar added)
1 tsp 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)
Directions
Preheat oven to 400F.
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 in when you press on it. Then reduce oven heat to 350F.
Once squash is done cooking, remove threads and place in a greased 8x8in baking dish.
Place a large pan over medium heat. Add italian sausage and onion. Cook until the middle of the sausage is no longer pink and it is broken up into pieces.
Add pizza sauce, dried basil, and salt and pepper to the pan and mix well.
Add sausage mixture to the 8x8in dish and mix well with spaghetti squash threads.
Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give in when you press on it in the middle of the dish.
Let rest for 5 minutes before serving.
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