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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PaleOMG indeed! A friend made this for a paleo potluck this weekend and it was AMAZING!!! I can’t wait to make it at my house!
I just made this and though it tastes delicious, the bottom of the pan is super watery. Is that to be expected?
Also, it seems that the sauce got absorbed and as a result was more pink. Maybe I’ll eat it will some sauce on the side….:) love your blog, Juli! Always inspiring !
it shouldn’t be watery, but every spaghetti squash is different in water content.
My husband and I LOVE this, but I feel like I’m doing something wrong bevy see the last 2 times I’ve made this it’s come out kinda watery (blaming squash). We microwave the squash it save time …does that make a difference?
squash is always so different, sometimes it’s more watery than others. i don’t think a microwave would make a difference, but you never know
You’ve probably figured out your watery squash conundrum by now (or made peace with it 😉 ), but in case other people have this question, I do find that microwaved spaghetti squash is more watery than roasted. It think because roasting lets some of the water evaporate off.
That said, I made this with roasted spaghetti squash and mine was watery too! Ah well…
Holy crap this is great recipe and so easy! I wish I’d weighed my squash though….pretty sure it must have been a good bit bigger than yours because it was a little light on sauce, but that’s okay I’m not a huge tomato fan. And I can’t imagine it without cheese!!! It’s worth the stomach pain people!! Lol!
I added kale! Wish I had some mushrooms….great job Juli!
Well, I am a convert. This was super easy and incredibly delicious, although cutting spaghetti squash is BS. So hard! Even with the microwave trick.
Wow, this was so good!!! I cooked the squash ahead of time, and it was so simple to throw together for a weeknight dinner! I subbed turkey pepperoni for the sausage because that’s what I had on hand…added cheese because I didn’t think BF would buy into the ‘pizza’ concept without it, it was delish! We both loved it, thanks Juli!
Wow, this was so good!!! I cooked the squash ahead of time, and it was so simple to throw together for a weeknight dinner! I subbed turkey pepperoni for the sausage because that’s what I had on hand…added cheese because I didn’t think BF would buy into the ‘pizza’ concept without it, it was delish! We both loved it, thanks Juli!
Just an update, if anyone is interested, I made two of these and froze one. Just ate the frozen/reheated version and it reheats amazingly!
Did yours end up with a lot of water when reheating? If not, please share your tips!
Could i sub kelp noodles for the spaghetti squash?
not sure. i’ve never worked with kelp noodles before
taste wise, i’d say no. they would be weird with spaghetti sauce and sausage. i usually do asian style recipes with kelp noodles since you can tell it’s seaweed.
just made this!! i was worried the spaghetti squash wasn’t done so i cooked it for thirty minutes at 400 F. the directions were a little confusing. it came out great though. this feeds an army so i’ll have enough for 4 days.