Spaghetti Squash Pizza Casserole
And now for part two of my “How having a husband prepares your for kids” series. The minute John tried this recipe he declared it the perfect way to get kids to eat paleo. But considering we have no kids and he downed three servings in two days, I kind of have a hunch he was talking about himself. To be fair, it’s the closest we’ve come to satisfying our pizza craving during the Whole30, and since pizza is quintessential kid-food John might have been on to something after all. It even *almost* looks like it has cheese on it, but don’t get your hopes up, that’s just the egg. Nonetheless, it does have that signature supreme pizza taste with the Italian sausage, peppers, mushrooms and onions combo. Perfect comfort food for adults and kids alike!
- 1 lb Italian sausage (bulk, or removed from the casing)
- 8 ounces white mushrooms, sliced
- 1 red or orange bell pepper, chopped
- 1/2 white onion, chopped
- 3 cups spaghetti squash, cooked and turned into “spaghetti”
- 1 cup marinara sauce (we love Rao’s)
- 3 eggs, whisked
- 1 tsp dried basil
- salt, to taste
- pepper, to taste
- coconut oil, for greasing dish
- Preheat oven to 350 degrees.
- Place sausage in a medium saute pan over medium heat. Cook, using a wooden spoon to break sausage up, until cooked through. Use a slotted spoon to remove cooked sausage to a large bowl. Set aside.
- Increase heat to medium-high. Add mushrooms, bell pepper and white onion to sausage drippings. Saute, stirring often, until mushrooms have released their water and most of the water has evaporated. Dump into bowl with sausage.
- Add pre-cooked squash strands, marinara sauce, eggs, basil, salt and pepper to the bowl. Stir until fully combined.
- Grease a 9×13 baking dish with coconut oil. Pour the casserole mixture into the dish. Spread evenly. Bake for 1 hour, or until no longer jiggly.