February 07, 2014

Lunch Made Easy - Pizza Spaghetti (Squash) Pie

As much as I love cooking, I really dislike trying to figure out a healthy, affordable way for me to get a quick lunch everyday during the work week. 


So I love when I find a recipe that is easy, delicious, healthy, and can be prepared at the beginning of the week to last me until Friday.

This past Sunday I made this recipe on a whim because it looked tasty and uncomplicated.  

And I'm happy to report that it's Friday and I'm still looking forward to having it for lunch!  It has stayed fresh and together for the entire week and I've enjoyed it each day.  I enjoy anything with pizza sauce and meat though, so I need to remind myself to try more recipes with these basic ingredients.

The recipe says it serves 3-4 but I was able to get 5 lasagna sized portions out of it.  What, you don't measure your food in terms of "lasagna"?  Well you should.

I used hot chicken sausage instead of pork for less calories and fat.  I'm pretty sure most people who eat "Paleo" also do Crossfit, and since that was so not happening in my life, I figured I'd modify the fatness for someone of a much less hardcore lifestyle.  I also added a little cheese to the top in the last 10 minutes because I'm naughty like that :)

Almost 5 Ingredient Pizza Spaghetti Pie - From PaleOMG
Serves: 3-4
  • 1 large spaghetti squash (about 600 grams)
  • 1 pound Italian sausage
  • ½ 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)
  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.

    This will definitely become a regular lunch staple for me!

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