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.

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Almost 5 Ingredient Pizza Spaghetti Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 295 reviews

  • Yield: 3-4 1x

Ingredients

Scale
  • 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

  1. Preheat oven to 400 degrees.
  2. 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.
  3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
  4. 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.
  5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
  6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
  7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
  8. 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.
  9. Let rest for 5 minutes before serving.

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779 Comments

  1. Leah says:

    I made this many times with chicken and turkey sausage and always loved it. Now that I don’t eat meat, I tried it with Beyond Meat. It’s even better! I’m sure that’s not paleo but neither am I. We always add broccoli, garlic, and additional onion and pasta sauce, and make it in a 9×13 pan. It’s one of our favorite recipes!

  2. Monet says:

    I love this recipe so much! I’ve started making double batches – one for dinner and one to put in the freezer for later use. My question is how long is the casserole good for in the freezer??

    Thanks so much for sharing this amazing recipe!!

    1. juli says:

      i’ve never found this recipe to come out very well once it comes out of the freezer so i can’t say for sure!

  3. Blake says:

    How many servings is the original recipe?

    1. juli says:

      i’m not totally sure what you mean when you say original recipe. this is the original recipe and the serving size is 3-4 like mentioned in the recipe card

  4. Caitlin says:

    Can you use regular pasta for this? During the COVID-19 the store is out of Spaghetti Squash??

    1. juli says:

      sure!

  5. Tj Pickett says:

    I’m not a huge fan of italian sausage but this was amazing!!! Will be making this more often so I can have it for dinner one day and lunch the next.






  6. T says:

    Do you know if it’s possible to freeze some of the left overs?

    1. juli says:

      i’ve never froze this recipe, but i’ve heard from others that it doesn’t reheat well because it gets soggy after it defrosts

  7. Meg says:

    OITNB maybe over but this recipe is NOT! Tried it with ground turkey and added some extra seasoning and it was still amazing. Adding it to the fall recipe rotation!






    1. juli says:

      so glad you still like it!

  8. Laura Morrison says:

    My whole family loves this recipe and they don’t even like spaghetti squash 🤣. We love to add uncured pepperoni and nutritional yeast. Thanks for these easy recipes for the whole family.






    1. juli says:

      so happy to hear it!

  9. Mic F says:

    any recommendations for an egg substitute?

    1. juli says:

      i’ve used bob’s red mill egg replacer in baked goods before and it’s worked great! haven’t tried it for this one, though

  10. Starr says:

    I was a little hesitant to try this, but boy, am I glad I did! It was delicious. My husband thought we were having pizza when he walked in from work based on the smell alone.
    I did make a couple of tweaks: used venison Italian sausage (because that’s what I had on hand), used an entire 13-oz jar of Rao’s pizza sauce, added 5 oz of sliced mushrooms (cooked them along with the onions and sausage), added a small can of drained sliced black olives, and topped with 1/2 – 3/4 cup of “pizza blend” shredded cheese. This will definitely be part of our regular dinner rotation. Thanks for a great recipe!