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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I was craving Pizza, and my husband suggested I make something with the Spaghetti Squash we had. Thanks for sharing a great recipe. We actually sell prepared spaghetti squash noodles and Cauliflower Rice at the farmers market. If anyone is in southern California, look us up. Using our fully roasted and prepared spaghetti squash cuts off tons of time prepping, cutting, and cooking the squash! shortlistfoods.com
Can you freeze this pre-baking, do you think? Trying to see if I can make it an easy beach dinner!! Thanks!
i would think it would get watery, but i’m not sure.
This is so good! Made it for the first time tonight and followed the recipe but added some diced roasted hatch green chile…its Chile season on Federal Blvd! 🙂 I was surprised it had to bake for an hour *impatient* but I totally get what you mean about the crust on top….so worth waiting for that crusty-ness!
Is delish! I cooked the squash in the morning and let it drain in colander with a heavy bowl on top for awhile then pizza’d it up at night to cook! Super duper!
I have made this many times and everyone loves it. Thank you for a beautiful go to tasty recipe!
Yes!! Eating this right now but had to come over here and tell you it’s another winner. Enchilada bake is still my all time fave ‘bake’ but this is so good! Instead of all sausage I used 1/2 lb sausage and 1/2 lb of ground beef. And then cut it down to 2 eggs bc thats all I had. Oh, and some grated romano on top, obviously. 🙂
Is the weight for the spaghetti squash in both this and your buffalo chicken casserole the weight of the scooped out strings? Or the whole squash before cooking? Thanks!! Excited to make both tonight I just got your new cookbook and am in love 🙂
weight of just the spaghetti squash
I’m a vegetarian so I used soy sausage links chopped up after cooking with the onions, etc., it was great! Also grated extra sharp cheddar on top…. Made it 3 times already, and I eat it all week….fantastic!
I made this with left over spagettin squash and last nights spagetti sauce. added spinish and tomatos. yum.
Making this now – it’s been in the over for well over an hour and cannot achieve the crust over the top. I even turned it up to 425. Help?
It’s not really a crust, you just want to make sure the eggs are cooked. I’m sure it’s done. You could put it under the broiler for 3-5 minutes if you want.
It was super yummy, even w/o a crust! Definitely making this again and will try the broiler next time. Thanks!!