It’s been awhile since I did a Clean Eats post, so I figured I’d share one of my recent go-tos for a quick, easy and tasty Italian night!
I can’t claim this recipe as my own and mucho credit goes to PaleOMG for her brilliance. I’m posting my version with my particular twists and turns, but the original recipe can be found here.
First start with a spaghetti squash of a decent size. If you cannot find one that is about the size of a kiddie football, get two small ones like I did. Take a small paring knife and cut that sucker in half with the smaller blade, going all the way around the long side of the squashes. Then my favorite part – to cut through the hard stems, take a larger chef’s or butcher knife and wedge it into the line you’ve already cut. Once it’s stuck in there nice and good, lift the knife and the squash up and bring it down HARD on the counter. The squash stem should break from the force and you’ll have two perfect halves. And you’ll feel like Chuck Norris. Then take a big spoon and scoop out all the squash guts. Don’t be shy.
The best way I’ve found to cook spaghetti squash is the old school way – roasted in the oven, cut-side down, on parchment paper with a sprinkle of water. 400 degrees for 30-40 minutes depending on the size. Once you can press down on the top of the squash and it gives, it’s done. I love that this process doesn’t have to be an exact science. Here’s how non-pretty my squash looked when they were cooked and then de-threaded.
Add all that lovely goodness to a 9×13 pan.
While the squash is cooking, brown your meat of choice in a pan with half a chopped onion and your favorite Italian seasonings. I eyeball dashes of dry spices: salt, oregano, basil, parsley, garlic powder and onion powder. I like having the meat have flavor along with the sauce we’ll use.
Once the meat is browned up, add 1 to 1.5 cups of your choice of a clean marinara or pizza sauce. The key is to find one with only real ingredients and no sugar. Rao’s Marinara happens to be my favorite.
Then take the sauce/meat combo and add it to the 9×13 with the squash and mix it up well.
Whisk 3 eggs nice and well.
Pour the eggs directly onto the squash/meat/sauce combo in the 9×13 and mix it all well, until the eggs are incorporated completely into the mixture.
Bake this for about 45-55 minutes at 350. You can tell it’s done when the middle isn’t jiggly and it’s assumed a true casserole texture.
WAYS TO FANCY THIS RECIPE UP:
- Add cheese. Because, CHEESE!!! I have used fresh mozzarella, feta, Parmesan or a combo of those. This is a great addition for the dairy-tolerant or non-Paleos.
- Combine meats. Italian sausage is PaleOMG’s choice, but I prefer ground turkey. I’ve also tried grass-fed beef.
- The sky is the limit. You can’t mess this recipe up. Be creative and add your favorites!
Hope y’all enjoy!