Spaghetti Squash “Pizza” Pie

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For those of you that read my blog, than you know I typed last night’s post while waiting for din-din to cook. I was really excited to try out a new recipe for spaghetti squash. PaleOMG’s recipe for Pizza Spaghetti Pie did not disappoint in the least. However, I think it tasted more like lasagna than pizza, but in the paleo world I guess that would equate to roughly the same thing since they are both carb-heavy Italian dishes, right? I also never mentioned the “P” word to my Hubs so he had no Great Expectations to the dish; luckily he was a fan! He also agreed that it tasted like lasagna. Without further ado, my stream of pictures to lovingly throw in your faces:

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I roast my squash by cutting it length-wise in half and putting it face down on a pan. I then add a little bit of water in the pan. I baked it on 400°F for about 40 minutes. This makes it super easy to peel the “spaghetti” from the skin. I was able to literally just peel it off like a banana! But before I handled it, I had to let it cool. I am not the most patient person in the world, so I took advantage of the cold weather and put these hot heads outside to cool off.

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I admit that I am impatient, but I do like to think of myself as resourceful! I tried to capture the steam coming off of them, but my iPhone doesn’t seem to have an app for that. After about 5 minutes of cooling outside I brought them in to “skin” them. It is also a good idea to drain the “spaghetti” as well. Since I add water to the pan it has a lot of moisture in it so I collect the “spaghetti” in a colander before adding it to anything else.

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I cooked onions and jalapeno peppers with ground pork. The recipe calls for Italian sausage and doesn’t call for any peppers but it is hard to find compliant sausage. So, I used pork and added the peppers for a kick of spice. I also added basil, oregano, crushed red pepper, sea salt, and black pepper.

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The recipe calls for 1 cup of pizza sauce. I added tomato sauce but dumped the whole can in it. I think the recipe called for a much smaller spaghetti squash than the one I had anyway. I am glad I added the whole can because it was the perfect amount!

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I mixed the sauce together with the squash in a big bowl. I whisked 3 eggs and then mixed that all up as well.

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I put it in a baking dish, set the oven to 350°F, took my “before” pic and then let it bake for about an hour.

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Voila! See? It even looks more like lasagna. I’m not complaining that they got the name wrong. It was delicious!

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I took a big hunk from the dish for my dinner. I later added some guacamole and black olives to mine to give it some more fat. The best part of this is that I have about half still left for this upcoming week. And if you couldn’t tell from last week’s post, to say I love leftovers is an understatement!

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