We went away this last weekend.
It’s been a long time since we’ve had a weekend off together and lucky for the both of us it turned in to longer than normal weekend (with a little bit of a conference in the beginning). Before the weekend came we collectively decided to “let go” of food for the time we were away. We’ve been tracking food like mofo(s) for a while now and both felt like it would be a nice change to just eat whatever we wanted to put in front of us…
Think of it like we had the keys to our parents liquor cabinet.
We ate. We drank. We repeated the process multiple times.
Not gonna lie; we both feel like shit in the aftermath, but man was it fun.
Now we’re back home and cleaning up our plates!
We’ve seen this spaghetti squash pizza bake floating around the interwebbys for a while now and if you know us then you know we love our spaghetti squash with a passion and we’re gonna pretty much try any recipe out there and give it our own little flare according to what the HDD household likes to eat.
Most recipes called for a jar of spaghetti sauce but we prefer to create as much as possible in our kitchen so we opted for making our own super easy sauce which is included down below. As always feel free to change things up according to your preferences.
Paleo Spaghetti Squash Pizza Bake
- 1 Large Spaghetti Squash
- 1 lb of your favorite ground meat (we used spicy Italian sausage)
- 2 Medium Onions (diced)
- Lots of Garlic (we used 6 large cloves – minced)
- 1 1/2 – 2 pounds favorite tomatoes (for this we used Roma tomatoes cause they were the cheapest)
- Small Can of Tomato Paste
- Your Favorite Italian Seasoning (Basil, Thyme, Salt, Pepper – to taste)
- 3 eggs, whisked
Preheat oven to 400F and grab a 8X10 baking dish.
Spaghetti Squash can be a little difficult to cut lengthwise. Tips include microwaving it for a few minutes before hand (make sure to poke a few holes in that bad boy) to soften, roasting the whole damn thing until done or just cutting it lengthwise, removing the seeds and bake face down.
(in other words: whatever works for you!)
We microwaved it for a few minutes, cut it then removed the seeds and baked face down on cookie sheet (with a little bit of water to keep it from sticking) for about 20-25 minutes or until you can poke a fork through the skin. Now while this bad boy is cooking you should be preparing your sauce…
In a large skillet pan (or deep saute pan), add a little FoC (fat of choice) and saute garlic until browned, add onions and continue to saute until translucent. Add ground meat and continue to saute until cooked thoroughly. If you’re going the route of jarred sauce then open that shit up and add to meat/garlic/onions. Add your seasonings and reduce heat for about 15 minutes while waiting for squash to finish.
If you are making your own sauce through and through, then you’ll want to par boil the tomatoes to help remove the skins then coarsely chopped and add to meat/garlic/onions, along with tomato paste and seasonings. Reduce heat for about 15 minutes while waiting for squash to finish.
When squash is done, remove from oven and reduce heat down to about 350F. BE CAREFUL! The squash is gonna be hot so don’t just grab that up with your bare hands thinking you’re gonna be all bad ass about removing the insides. Use your common sense. Put it in the fridge for a few minutes to cool down or use oven mitts if you want. We timed it so that the squash was done about the same time as the sausage so that when we added the tomatoes and it needed to simmer together our squash was cooling down!
Turn the stove top off and add the squash innards to sauce and mix well. Next add whisked eggs (this is your binder) and mix well then transfer the squashy meaty tomatoey goodness to glass dish and bake for about an hour. The top should be crispy.
Add your favorite sides and stick a fork in that baby!
The fun thing about this recipe is you can mix it up anyway you like. If you like it on a pizza, chances are you’re gonna like it in this recipe!
~Now that’s good eating Folks!