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.
______________
More 5 Ingredient Recipes:
Almost 5 Ingredient Green Chile Chorizo Cauliflower Casserole
5 Ingredient Butternut Squash & Sage Breakfast Casserole
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
Hey Juli!
My husband and I are coming to Denver in 2.5 weeks. What are your favorite paleo friendly restaurants that you would recommend?
Thanks!
Kylie
Where do you buy the Cappello’s cookie dough? I live in Denver but I’ve only ever seen their pasta at Whole Foods and Vitamin Cottage. The cookies look fantastic!
online!! it’s not in any stores i’ve seen quite yet
Good news! I found the cookie dough at a place called Difranco’s at 9th and Lincoln. They also have delicious looking gluten free and dairy free Italian food!
I work at the Vitamin Cottage in Longmont. You can get all of the capellos products there (including the cookie dough!). You can also request it at the Vitamin Cottage you shop at in Denver. I think since it is relatively new it isn’t in every VC store yet.
OMG this looks amazing, is there any alternative to the eggs as a binding agent, i’m allergic and miss pizza so bad 🙁
i’m not sure. i haven’t tried it another way
For the person asking about another binding agent other than egg, you can try gelatin (if you’re not vegan) or applesauce! I’ve never tried it but those are two types of substitutes. For the gelatin, just add a tbsp of water and let it sit for 5-10 minutes until it liquefied and then add it.
Hope this helps! 🙂
This is one of my all-time favorite recipes but I’ve recently given up eggs. I was thinking it wouldn’t be nearly as good and casserole-like without them, but your pointers worked! I did 2T gelatin in water and 1T applesauce (just for good measure) and tasted just like the original that I loved so much. THANK YOU!
I’m so excited to hear this worked. How much water did you use with the gelatin? Do you still add the applesauce after trying this now for a few years? TIA!
Did you end up making this with an egg replacement? We have egg allergies in our house as well, and I have a feeling using flax gel will not be as good,
I realize I am years late here, but I made this last night replacing each egg with 2 tablespoons of arrowroot starch. I mixed it in the same way I would the eggs, and it turned out perfect!
Thank you for writing! I wanted to try this so bad but am allergic eggs too!
Just saw your question. Make a white sauce with regular milk or a nut milk. My favorite is coconut Milk in the can. There will be plenty of recipes for that on the net. Make it fairly thick and use it the same way. Should work well. Spice it with Italian spices and a little ground mustard. ( I have to watch that I don’t eat half of it right out of the pan before it ever hits the casserole!!) Hope it works well for you!
I think you might be the food whisperer. I love you for this recipe!!!!
This is in the oven right now!
Oh my!!! this looks heavenly! perfect for a cold chilly day like today 🙂 Pinning!
Orange is the New Black is the best. show. ever. It just keeps getting better too, so be prepared 🙂
I’m coming to Denver this weekend for the first time and am super excited! My girlfriends there are anything but paleo and I would LOVE to know which coffee shop it is you always go to! (obviously I would like to see you there too and say hi but they probably don’t serve mimosas…)
-Rachael
That looks amazeballs!
I have all the ingredients and making that as soon as I get home!
Made this for lunch today. Added zucchini to the recipe. Amazing!!!! Best recipe I have tried in a very long time.
Looks amazing…Can you make this with zucchini noodles or maybe eggplant noodles or will it be to wet you think? We don’t have spaghetti squash in Denmark – so those are often the next best thing 🙂
i am worried it may get a bit wet…but if you noodle them then squeeze out most of the excess liquid, it may work!
Thanks, I’ll have to try something in the weekend – the recipe looks devine…
I’m from the netherlands and it’s also really hard to find spaghettisquash here, but I often subsitute by making noodles from sweet potatoes with my spirooli. It’s just a little higher in carbs, but the best replacement i think.
Janne, je kunt de spaghettipompoen vaak vinden op de markt bij een biologische kraam. Of bij een grote Aziatische supermarkt. Ik weet niet waar je woont, maar hier in het noorden heb ik wel een tip voor je. Groet, Karin
Re: Zucchini noodles (etc.): Once you have the noodles, toss them with salt, put on a strainer and put a heavy object on top. Let the water drain out for half an hour or so. Also delicious on its own (or with cucumber!).
You can absolutely do this using zucchini. Just cook the zucchini in a skillet with the onion and drain out the excess water in a colander- then mix in all the sauce, meat, etc. It’s yummy too.
I can confirm that zucchini noodles do leave the casserole a little damp. I salted them, drained them overnight, and even stir-fried them a bit and it wasn’t soggy like I imagine it would be if I hadn’t taken all those steps, but noticeably moist. It is still delicious though and really hits that pasta/pizza tomato sauce flavor.