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Spaghetti Squash Pizza Casserole
Two carblicious favorites- spaghetti and pizza- get a Paleo makeover in this family-friendly and freezer-friendly casserole. Easily customizable based on what you have on hand, this casserole will certainly make its way into your regular meal rotation.
Prep Time: 00:05
Cook Time: 01:15
3 cups roasted spaghetti squash (about one small fellow)
1 pound crumbled italian sausage
1 diced onion
1 cup frozen and thawed chopped spinach
1 15 oz. can of tomato sauce
1 teaspoon each dried basil, oregano, onion powder, and garlic powder
3 whisked eggs
top with favorite pizza topping such as artichoke hearts, cheese, pepperoni, black olives, or sun-dried tomatoes.
1Preheat oven to 400.
2Cut spaghetti squash and remove inside goop (seeds and mushy filling). Lay flesh side down and roast until fork tender, which should be 30-40 minutes.
3Meanwhile, you can prep your other ingredients. In a medium skillet, cook sausage. As it cooks, add diced onion and sauté in that lovely sausage juice. Drain off excess fat and pour sausage-onion mixture into mixing bowl. Set aside until ready to assemble.
4Once squash is cooked, remove from oven and allow to cool for a few minutes. With a fork, shred flesh into straight into the mixing bowl. Toss the squash's shell at this point. Add the tomato sauce, spinach, spiced, and eggs. Mixey mix until well incorporated. At this point, you could add more salt and pepper depending on the seasoning of the crumbled sausage.
5Reduce the oven to 350. Pour spaghetti squash mixture into a greased casserole dish (I used an 8X11 but 9X13 would work). Bake for 40-50 minutes or until filling is set.
6Serve with favorite pizza toppings and devour right away.
You could easily add other 'topping' inside your casserole, too. Feel free to experiment to suit your fancy!
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