I found out multiple things over the weekend. The first one being I want to eat this pizza spaghetti pie recipe for the rest of my life. Seriously. It’s probably one of the best recipes I’ve ever made. Or tasted. I ate it for multiple meals and was extremely saddened when it was gone. And when it was, I had to eat cookies. Which led me understanding another fact. I love cookies. Actually, I love cookies from Cappello’s. You have to try these cookies. They are the best cookies to hit the paleo world. I want to make a home out of them.
Wait, that was only 2 facts. Here are some more that I learned:
- Gluten free pizza by Against the Grain should always be eaten on Friday nights. I kind of really really really want it to be a tradition.
- I hate working out in the morning. And since my workout Saturday morning sucked because I was pouting about being at the gym, I had to go back that night. And miraculously, that workout was wonderful. I don’t know how my 6am people do it.
- I wish I did lunges more often. That should be one of my New Year’s Resolutions. It won’t be, but it should.
- I hate cooking on the weekends.
- Ok, that’s all I really learned.
This weekend was uneventful…to some. To me, it was wonderful. Friday night, I fell asleep by 8:30pm. Saturday night, I bought Netflix and became newly obsessed with Orange is the New Black. I’ve watched 6 episodes so far and I want more. Apple TV is seriously the coolest invention ever. What’s the point in having cable anymore with that thing?? It’s so rad.
But the most thrilling part of the weekend was definitely Sunday. I got to sleep in, go to brunch, drink a bloody mary, then a mimosa, eat a scramble, then head to a friend’s house for more mimosas. And then some more. I haven’t had a Sunday Funday in a loooong time and it was awesome. So awesome that I don’t even really remember what I ate for dinner. Or what the sixth episode of Orange is the New Black was about. But I remember both were good. Real good.
Now go make this recipe. I’m seriously making it for the second time today because I want it so bad. Make it and tell me what you think. Even if you hate it. If you do though, you’re weird. Straight up weird.
Almost 5 Ingredient Pizza Spaghetti Pie
- Yield: 3-4 1x
Ingredients
- 1 large spaghetti squash (about 600 grams)
- 1 pound italian sausage
- 1/2 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)
Instructions
- Preheat oven to 400 degrees.
- 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.
- Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
- 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.
- Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
- Add sausage mixture to the 8×8 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 when you press on it in the middle of the dish.
- Let rest for 5 minutes before serving.
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More 5 Ingredient Recipes:
Almost 5 Ingredient Green Chile Chorizo Cauliflower Casserole
5 Ingredient Butternut Squash & Sage Breakfast Casserole
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This was super tasty! Thanks for the great recipe!
Damn it, woman! This was ridiculous. My meat-and-potatoes husband and annoyingly-picky son both made yummy noises the whole time they were eating this. I’m even more excited to eat the leftovers tomorrow. Not to mention it totally squashed my pizza craving. You witchy woman, you.
This recipe is flying through my Whole30 group like a virus! It’s prepped in my fridge right now, ready for my husband to heat up tomorrow while I work out. I will not be able to focus on my lifts because I will be thinking about dinner. This is not unusual, but I’ll be even more distracted tomorrow.
This is fabulous! I did one .lb sausage, one .lb grass fed beat and it was fantastic. I highly recommend!
Love your recipes!
SO good! I used arribiata instead of pizza sauce (so spicy and delicious) and added a red bell pepper.
Made this tonight with spinach and kalamata olives. It was amazing! Can’t wait for the leftovers tomorrow
This is stupid good! I wanted to eat the whole pan to myself. It’s even good cold, in the middle of the night if you were wondering.
Some, umm debate about this recipe on a Whole 30 forum. Is this more PIZZA like and hence, Sex with your Pants on (from W30) or is it more a baked squash dish? Based on the comments, it seems to me it inspires the same kind of over eating that pizza does, so I am inclined to think of it as SWYPO, but others disagree.
Don’t get me wrong, it looks AWESOME, and will be making it the minute this W30 is over.
Juli, I don’t know how you do it, but every single one of your recipes always turns out fantastic! I’m always a little skeptical, then you go and impress me again. This one is no exception– I have been craving something casserole-y, and this really hit the spot. It’s perfect for cold weather; hearty and warm and filling. It held together really nicely when sliced, and the top browned and got all nice and crunchy-like. YUM! My whole family loved this. Thank you!
I finally made this yesterday – added mushrooms & cheese like in your instagram post… and holy d@mn it is good! (I’m eating leftovers as we speak). Any food that makes me salivate just by looking at the photo of it and even while I’m eating it you know is going to be amazing!
Even my husband, who proclaims to not like spaghetti squash, liked it a lot!
After he ranked this meal a 9 (on a scale of 1-10) I told him that it had spaghetti squash in it. It still kept it’s 9 ranking!!
Kudos to you – and thanks as always for sharing your amazing recipes (and yourself) with us!