Tuesday, January 14, 2014

Spaghetti Squash Taco Casserole

This. Was. Delicious. 

Perfect comfort food after a strange couple of first days at my new job! 

The original recipe is for "Almost 5 ingredient pizza spaghetti pie." I made a few changes to make it Mexican!! 

Here is the original recipe: 
(copied from paleomg.com, which tried to autocorrect to "paleomagnetism." What's that??)

  • 1 large spaghetti squash (about 600 grams)
  • 1 pound italian sausage (I used beef)
  • ½ yellow onion, diced
  • 1 cup pizza sauce (used tomato sauce)
  • 1 teaspoon dried basil (omitted) 
  • salt and pepper, to taste
  • 3 eggs, whisked
  • (optional: add anything you like with pizza: veggies, even cheese if you do primal)
  • I added taco seasoning
  • Top with guac and salsa!!!

  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
  3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
  6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
  7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
  8. Bake for 45 mins to an hour 

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