Most, if not all of the recipes I recommend on my site come from recipe books and Pinterest, or more meaningfully my friends…I’m really not creative when it comes to food, I just make tweaks here and there to things I try and then pass them on to you! I have so many recipes from sweet friends, and every time I make that recipe I think about the person that shared it with me. It makes it so much more special, and just another way I feel like we can make connections with each other in life.
This recipe came from my good friend Erica, she made it for us one of the weekends we were coming up to College Station during our transitional period moving, so when I make this Pizza Pie Casserole, it brings back some of those memories. I passed this one on to some of my other girlfriends and found out that they had already been making this one themselves, so it must be a good one!
You know me, for me to save a recipe on my site and blog about it, it must meet specific requirements. It must be tasty, it must be easy or somewhat uninvolved (haha kids are around people!), and it must be good left over. This recipe fit the bill. We have loved it each time I have made it, so I thought it would be a good one to add to my recipe list!
I have linked it already above, but the original recipe came from this site, and I have made a few additions of my own which I will specify below. Hope you enjoy!
Ingredients:
- 1 large spaghetti squash (about 600 grams)
- 1 pound italian sausage
- 1/2 yellow onion, diced
- 1 cup pizza sauce (no sugar added if you are doing Whole30) – This can be hard to find! You might be interested in making your own!
- 1 teaspoon dried basil
- salt and pepper, to taste
- 3 eggs, whisked
- 1 can diced tomatoes drained (my addition)
- 1 tsp. Italian seasoning (my addition)
- (optional: add anything you like with pizza: veggies (maybe bell peppers!), even cheese if you aren’t doing a Whole30!)
What to Do:
- Preheat your oven to 375 degrees to cook your spaghetti squash. Cut the squash in half (this can be tricky, I have to stab mine with the knife and then pick the squash up with the knife inserted and kind of pound it on the cutting board to get it to slice through), pour some olive oil over the insides and place each side face down on a baking sheet.
- Cook for 30-35 minutes until the strands are soft (but not mushy) and the sides have some give when you squeeze them. (Recipe called for 400 degrees for 20-25 min. but I preferred it at a lower temperature setting. Some people cook their squashes in a crock pot or microwave so that may be an easier prep solution for you!)
- Remove squash and reduce oven heat to 350 degrees.
- Once the squash is done cooking, remove the strands by shredding them with a fork and place them in a greased 9×13 baking dish. (The recipe called for an 8×8 dish but I preferred it to be spread out more and not as thick)
- Place a large pan over medium heat and crumble italian sausage with the diced onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
- Add pizza sauce, dried basil, Italian seasoning and salt and pepper to the pan and mix well.
- Add sausage mixture to the 9X13 baking pan and mix it well with spaghetti squash threads.
- Whisk 3 eggs and then add them to the baking dish. Mix everything together well until you can no longer see the eggs.
- 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.
- Let rest for 5 minutes before serving.
