Monday, January 25, 2016

Bubblin Over :: Paleo Pizza Spaghetti Pie

If you happen to follow me on good ole SnappyChat (designerlisa), you may have seen some bubbling goodness last night.
Well that goodness has become a staple for me in the past few years, especially when it comes to meal prep. It's easy to prepare while prepping other dishes, and it reheats like a dream!

This Paleo Pizza Spaghetti Pie is full of flavor, yummy ingredients, and feels decadent when squeaky clean!
The original recipe came from one of my favorite blogs, PaleOMG, and I've just adapted to how my taste buds crave this concoction. 

What I use:
  • one spaghetti squash
  • one pound ground meat (grassfed beef or buffalo is my favorite, but turkey works great too)
  • one full jar marinara or pizza sauce (be sure to pick a compliant sauce. Trader Joe's and Sprouts have great tomato basil sauces with no sugar)
  • one package or jar of sun dried tomatoes
  • 3 eggs
  • salt, pepper, garlic powder, and dried basil to flavor
  • you can play with other veggies or "pizza" ingredients to add into the mixture as well!
 Then What:
  1.  Cook the spaghetti squash...there are a lot of methods for this but here's what I did this time:
    1. Microwave the whole squash for about 4-5 minutes to get some give from the skin to make slicing open easier. Slice length-wise
    2. Scoop out all seeds from each long half. I generally use a paring knife along the edges then a spoon to dig it all out.
    3. Microwave each half turned upside down in half inch of water for about 8-9 minutes depending on the size of your squash...until the skin has some give. The other option would be to bake the two halves open side down for about 25 minutes at 415*
    4. Use a fork to shred out all the "noodles" from the squash halves.
  2. While the squash is prepping, brown the meat in a fry pan and coat with garlic powder and some dried basil as it cooks
  3. Once browned, throw in the sun-dried tomatoes, and whole jar of sauce. 
  4. In a 9x13 pyrex, mix the noodles and meat sauce mixture all together. 
  5. Whisk the 3 eggs and pour into your spaghetti mixture and integrate completely using a fork. (the eggs serve as a cheese-like bonding agent)
  6. Add some salt and pepper and more basil, then bake in the oven at 415* for about 25 minutes
  7. I like to broil for about 5-7 minutes at the end to get the top nice, crispy, and bubbly.
  8. Let sit and then divvy up for the week or enjoy hot!
The number of servings depends on the size of your squash...and the appetite...
When prepping for guys, this stretched about 4 meals, while when serving females, it goes at least 6 servings. And, of course, now that my stomach has a much smaller storage space, I got about 9 containers worth out of it....sooo this week is pretty much covered...

I love serving this up for meal preps or when having people over. The ingredients are simple and clean, but the flavor is good and dirty. 
Finding Fit, 

1 comment:

  1. You just stop right this instant! This look insanely delicious...I'm making it tonight!