Is there anything better than a casserole as the weather shifts and the leaves are falling?
This recipe has been a favorite in our house for YEARS!!! This was adapted from PaleOMG’s Pizza Spaghetti Pie… but from making it so many times, I created my own version that we absolutely love.
This Spaghetti Squash Pizza Casserole is grain-free, gluten-free, and dairy-free yet no one will know it (unless you tell them). Seriously, I have had so many people make this for their families and no one knows that it is a healthier option… and they are eating vegetables!
I love this recipe because it perfectly satisfies your need/cravings for pizza & spaghetti. These are two foods that I personally missed as I was making the transition to a grain-free and more whole foods diet.
I hope you love this Spaghetti Squash Pizza Casserole as much as we do! Enjoy!
Spaghetti Squash Pizza Casserole
This Spaghetti Squash Pizza Casserole perfectly satisfies your need and/or cravings for pizza & spaghetti, but in a healthier way!
Notes
Recipe Adapted from PaleOMG
Ingredients
- 1 lb. Mild italian sausage (I use turkey)
- 1 medium size spaghetti squash
- 1 cup pizza sauce (no sugar added)
- 2 tsp. Pizza seasoning or dried basil
- Salt & pepper to taste
- 3 eggs, whisked
- 1 container Kite Hill dairy free ricotta cheese
- 1 cup chopped red & green bell peppers (optional)
- Note: you could also add mushrooms, olives, or any other pizza toppings you enjoy.
Instructions
- Preheat oven to 400 degrees F. Slice spaghetti squash in half and place cut side down on a baking sheet lined with parchment paper.
- Bake squash for 30-40 minutes until the skin of the squash gives when you press on it. Remove from the oven, reduce the oven temperature to 350 degrees F, then remove seeds. Using a fork, remove threads and place in a 9x13 baking dish.
- Place a large skillet over medium heat. Add Italian sausage & break into small pieces. Cook until the sausage is no longer pink. Drain grease from sausage and add to the baking dish with spaghetti squash.
- Add pizza sauce, pizza seasoning, salt, pepper to the sausage & squash mixture and mix well. Add the whisked eggs to the baking dish and mix everything together. Break the ricotta cheese into small chunks/pieces and distribute throughout your casserole.
- Place in the 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 cool for 5 minutes before serving.
Episode 157: The Joi is in the Journey – An Interview w/Holly Rigsby
