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 is still the BEST recipe I’ve ever cooked. My family cannot get over how good this tastes.
keep shining, Juli!
glad you liked it, lilly!
Hi
I am Annemiek from the netherlands, I have absolutely no idea what 1 large spaghetti squash (about 600 grams) is….
Can you explain it to me? Thanks in advance!!
Like your recipes very much!!
here’s an explanation of what a spaghetti squash is: https://en.wikipedia.org/wiki/Spaghetti_squash
thank you thank you! this recipe is SO GREAT. can’t believe i can have pizza without pizza!! will definitely be making this over and over again, experimenting with different “toppings” 🙂
I am so glad that I found your website. This is an AWESOME recipe! It is so good!! I have made it several times…LOVE IT! I’ve made a few other recipes, and they are all delicious! I can’t wait to get your cookbook. Thanks for the amazing recipes. 🙂 🙂
Loved this!! The squash I used was pretty big, so next time I would adjust the pizza sauce to add a bit more. Topped with some pepperoni and parmesan. Oh and I had your pumpkin bars for dessert! Actually, who am I kidding, I actually had them as an appetizer too! Great keeper recipes!!
Why is this so good? It’s so easy! I seriously didn’t think it could be that good. It’s sooooo effing good I can’t even stand it!!! I just made this tonight. Used ground beef instead of sausage because I didn’t have any on hand. This is so good. So. Good. Thanks!!!
The 2 spaghetti squashes I purchased looked large size per the recipe but each weighed over 1700 grams when I weighed them on my kitchen scale. My plan is to cook them and divide the cooked squash in thirds. Am I misreading the recipe by chance? Thanks!
sizes can really range so dividing it would be fine
Thank you! Divided the squash into thirds and it worked beautifully. Kid friendly recipe: my 3 yr old devoured it!
I have a special homemade pizza sauce using real tomatoes that’s just begging to be used for this recipe! Thank you so much for sharing!
This recipe is the bomb! I love it! I did make some modifications after making it almost true to the posted recipe. I added more sausage even the first time around but I found the tomato sauce to get a little lost so I use the whole contained of Pomi Pizza sauce and simmer it down with the sausage, onions, seasonings to get some of the water out. I used about 2 lbs of bulk sausage. I also added about a tablespoon of organic tomato paste to that mix. I also added some nutritional yeast flakes to it but it is close to perfection! It really takes me to a “lasagna” place — a comfort food place I haven’t been in a long time! I can’t eat gluten, dairy or any grains. This recipe totally does it for me and I agree with it’s amazing author…..it is very sad once it’s all gone! I’m almost glad my kids don’t love it because then it would disappear even faster. I’ve made it about 3 times now and plan to make as long as I can get my hands on some spaghetti squash! Thank you so much!!
Do yourself a favor and just double this recipe off the bat. We ate over half the pan right out of the oven. I think I had a big spaghetti squash because an 8×8 pan was way too small- used 9×13. I added tomatoes and mushrooms, but will probably add a few other “toppings” next time. Awesome!!!