Yay for Friday and the weekend. I am so excited for this weekend because my mom is visiting and we have a lot of good food and fun activities planned. She arrives this afternoon and by the time we get home from the airport it will be dinner time. Since we’ll be eating out a lot Saturday and Sunday while visiting my older sister in DC I wanted to make Mom a home cooked meal tonight. So yesterday I prepped Juli’s Pizza Spaghetti Squash Pie and will just have to reheat it for dinner tonight. My mom recently asked me about spaghetti squash so I thought this would be the perfect meal to get her hooked. Does anyone else love being able to have your mom visit and have you take care of her for a change?
When I first starting making spaghetti squash I would cook the squash, then shred it, and add sauce and maybe some meatballs. I always thought it was So-So, but not my favorite, I would prefer to make zucchini noodles instead. But when I tried this recipe where you bake the spaghetti squash like a pasta bake, trust me it’s a game changer! This is probably the fourth time I have made this Pizza Spaghetti Squash Pie and I wanted to share this recipe with you along with a few modifications because it has become one of my favorites!
Click here to see the original recipe on Paleomg.
Here are the few modifications I make:
- So I don’t slice a finger trying to cut the spaghetti squash lengthwise I put the whole squash in the oven for about 10-15 minutes until it’s a little soft, then take it out and slice it and lay it on a baking sheet to cook for another 15-20 minutes.
- I use 99% Fat Free Ground Turkey, I’ve also used Lean Grass Fed Beef. I just prefer lean meats as opposed to pork sausage. Then to make it ‘Italian’ while cooking the turkey I add a 1/2 tsp basil, oregano, thyme, rosemary, parsley, garlic powder, a pinch of onion powder, salt and pepper to taste. I also add some crushed red pepper because my husband and I like everything spicy!
- I use Marinara sauce instead of pizza sauce. Either would be totally fine, I just almost always have some extra Marinara sauce in the freezer. And I usually use a little more than the one cup the original recipe calls for. Click here to see the Marinara recipe I use.
- BROIL! I use my broiler towards the end of the cook time to get the top nice and crispy. Makes a huge difference!
- Additions: I always add some cheese either parmesan or mozzarella to the top, makes it not technically ‘paleo’, but that’s not what I’m going for necessarily. If adding cheese, do it towards the end so the top of the spaghetti squash can get crispy. I have also make this before adding mushrooms or green pepper with the onion. And one time I added a few slices of pepperoni on the top towards the end of the cook time and that was delicious! There are so many different variations.
Since it’s spaghetti squash I could easily eat about a quarter of this pan and feel comfortably full.
I love this part! So fun getting all the ‘spaghetti’ out of the squash.
And Thanks to Heather for today’s Friday Favorites link-up.
What’s your favorite pasta alternative?
Do you have a current recipe you’re loving lately?