Pizza Spaghetti Pie

Pizza Spaghetti Pie

Pizza and spaghetti…and pie! Three favorite foods!!! Life is good!!! Try this recipe—IT is good!!! This should be one of those recipes that you look forward to each week. You know…a tradition. Every Friday, I eat Pizza Spaghetti Pie. YEP!

Portion control is key here due to the fat content. Put a salad with it and a low-fat/low-calorie salad dressing and you’ve got a great meal! (This is a low-carb/high-protein/one-pan recipe, so it gets an “EDGE MEAL” placement.)

Print Recipe
Pizza Spaghetti Pie
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 25 Minutes
Cook Time 60 Minutes
Servings
Servings
Ingredients
Prep Time 25 Minutes
Cook Time 60 Minutes
Servings
Servings
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat oven to 400 degrees.
  2. SEE BELOW FOR MULTIPLE COOKING INSTRUCTIONS FOR SPAGHETTI SQUASH FROM WHICH TO CHOOSE.
  3. Once squash is done cooking, remove threads and place in an 8x8 inch, 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 is broken up into pieces.
  5. Add pizza sauce, dried basil, salt and pepper to the pan and mix well.
  6. Add sausage mixture to the 8x8 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. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish.
  9. Let rest for 5 minutes before serving.
Recipe Notes

If you want to add some cheese topping, try the CASHEW PARMESAN recipe!

HOW TO COOK SPAGHETTI SQUASH:

IN THE OVEN (REQUIRES CUTTING)
Slice squash in half and place the two halves face down on a baking sheet. Place the baking sheet in the oven and bake at 375 degrees for 45 minutes. Check doneness by pulling a few strands out and tasting them. If you want them softer, cook a little longer.

IN THE SLOW COOKER
Poke holes in the squash with a knife and place the whole squash in the slow cooker with two cups of water. Cook on low 4-6 hours depending on the size of your squash. A medium-sized squash will cook in about 4 hours, but still be a bit crunchy. If you want the strands softer, cook it another hour or two.

IN THE MICROWAVE
If you want to cook the squash whole, stab it all over with a knife, put it on a plate and microwave for 10-12 minutes, rotating every few minutes until it gets squishy.

No matter which of the above methods you use, once it’s done, slice in half, scoop out seeds and pull strands with a fork.

IN THE INSTANT POT
Poke some holes all over with a sharp pairing knife about 15 times, place some of the Rao's sauce in the bottom and set it on top of the sauce without letting it mix too much. Cook at high pressure for 15 minutes, or until the skin of squash easily gives when pressed with a spoon. After cooked, carefully remove from the pot, let it cool and cut it open. Remove the seeds, then use a fork to remove the spaghetti-like strands from the shell. Discard the shell and place the spaghetti squash in a colander to drain, as there will be a lot of liquid. You can also squeeze it with a cheesecloth to remove excess water.  Serve hot with your sauce on top.


Loading...