Ever since the first time I tried out spaghetti squash as a pasta sub I’ve been thoroughly smitten. My kids are pasta junkies, and I love that I’ve found an alternative that’s healthier, easier to digest and still has them coming back for seconds.
While I’ve shared a pizza-inspired spaghetti squash dish before, I was intrigued by Julee from PaleOMG‘s use of egg to bind her pizza into a baked “pie” of sorts. I was dying to try it out, and the results were a huge success!
I wanted to add fresh basil for Italian flavor, and decided to mix some spinach in with the herb. My kids like the flavor of basil but think they don’t like spinach (despite my company name!) so I like to mix the two greens together. I also included red pepper to further up the vegetable quota.
I’d first planned to include some dairy-free mozzarella, but ultimately decided to skip it. The dish still had a great pizza flavor and appealed to the kids without. You could definitely include some cheese, though, and any of your other favorite pizza ingredients. I would have included mushrooms if my kids would eat them, and I think black olives would be a great inclusion.
As written this one is gluten, grain and dairy-free.
Grain-Free Pizza “Pasta” 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 8×8 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.