I have been on a little bit of a curry kick, but this recipe is good ole kid/family friendly. I made it for my family and for my friend Jodi who just had surgery on her ACL. I was initially inspired to make it by a post on Paleo OMG. Then seriously one of my most favorite blogs (which I know I have mentioned before), Stir It Up posted it too. I adapted my version from her recipe.
The thing about this recipe that is so cool is that you can add your own toppings, just like you do at a pizza place. You can add more veggies like onions, broccoli, sundried tomatoes, you can delete the meat and add chicken or make it Hawaiian by adding ham and pineapple. I think I might try that next time.
This version was so delicious and Jeremy, my 10 year old kept saying, “Mom, what is in the crust? Please tell me, seriously, even if it is eggplant, I will still eat it, it is SO GOOD.” He was pleasantly surprised to find out it was just spaghetti squash and proceeded to eat 2 huge servings at dinner, then take it for lunch the next day and have it for a snack when he got home from school. Love it when my skin and bones kid chows down like that! This is what his smile was like, even though here he is showing off his new brace-free chompers.
Pizza Casserole – Adapted from Paleo OMG and Stir It Up
Prep Time – about 20 – 30 minutes, not including the time the squash is cooking
Cook Time – about 40 minutes
- 1 large spaghetti squash
- Diced sausage (about 6 links)
- 1.5 lbs. ground turkey (or any ground meat)
- Jar of Raos Marinara or Tomato Basil sauce
- 1 tbsp. Italian seasoning
- salt and pepper
- 1 tbsp. garlic infused olive oil or olive oil and 1 tsp. minced garlic
- 4 eggs
- 1 package pre-sliced pepperoni (look for nitrate free)
- 2 chopped red peppers
- 1 can sliced olives
- 1/4 cup fresh basil or other herb of your choice
- 1 cup shredded whole milk mozzarella cheese
- Pre-heat oven to 400 degrees. Cut spaghetti squash in half, scoop out the seeds and place face down on a cookie sheet lined with parchment paper. Add 1/4 – 1/2 cup water to pan and bake until tender approximately 30 – 40 minutes.
- While squash is cooking, chop the peppers and sauté in a little olive oil.
- Then cook the ground turkey in a little more olive oil.
- Cook and dice the sausages and add to the turkey with the peppers.
- Once the squash is done cooking and has cooled a little, scoop it out into a large bowl.
- Add the eggs, sauce (use your judgment on how much to use based on your personal tastes), Italian seasoning, salt and pepper to the squash and stir well.
- Layer the ground meat/pepper mixture on the bottom of a 9 by 12 pyrex baking dish.
- Pour the spaghetti squash mixture on top.
- Then sprinkle mozzarella cheese if desire on top. Note on the picture below, I just sprinkled it on part of the casserole since I knew that Jodi doesn’t dairy. Alternatively, you could just pick off the cheese.
- Layer on the pepperoni, olives and basil on top.
- Bake for 40 minutes or so at 350 degrees or until cheese looks brown and bubbly.