Spaghetti Squash Pizza Bake

Don’t tell Paleomg’s Juli Bauer, but this recipe got me all up on her bandwagon. Actually, she probably knows. I love her recipes, her stories on Insta- she’s hilarious with a potty mouth like no other. One of the funniest Juli-isms, “tits.” She’ll say, “Man, that’s the tits!” Ok, maybe I’m just old but it’s new to me. She also did this post on a profractional treatment where she shows photos of her faced all gory and each day of the healing process.. that chick don’t give AF. Watch here. Maybe finish up your lunch first. SPEAKING OF LUNCH! Spaghetti bake! I love this recipe because 1. SNEAKY GREENS PEOPLE!! 2. LEFTOVERS!! 3. EVEN BREAKFAST (yes, I put an egg on top and call it “my delicious breakfast.” 4. Pizza flavors? Done. 5. SNEAKY GREENS PEOPLE!!! So, yeah, I kind of like this dish. Oh- before I forget- don’t sneak zucchini in this one. It’s too watery. But, most every other veggie and/or pizza topping is FAIR GAME! Get creative! Have fun! And if you’re husband eats like a picky baby, just chop those veggies up small and just say, “Honey, I made you a pizza dish because I love you” and stop. Full Stop. Just put it on the plate and watch him lap it up. Pro tips: (aside from the egg for breakfast) Avocado. Man, it’s good with avocado. And Tapatio. And I am open to other hot sauces, but right now, Tapatio has my tongue. Enjoy this dish! Again and again!!

INGREDIENTS

• 1 large spaghetti squash (about 600 grams)

• 1 pound Italian sausage

• 1/2 yellow onion, diced

• 1 cup tomato sauce sauce (marinara ok)

• 1 teaspoon dried basil

• salt and pepper, to taste

• 3 eggs, whisked

• Optional: add sneaky veggies: fine chopped broccoli, carrots, peppers, kale

• Pepperoni (or other “pizza” toppings: olives, pepperocinis, etc.)

• Also optional: cheese

INSTRUCTIONS

1. Preheat oven to 400 degrees.

2. Cut spaghetti squash in half . 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. *Can also cook in and instant pot for 6 minutes with one cup of water.

3. Once squash is done cooking, remove threads and place in a greased 9x13 baking dish.

4. Place a large skillet over medium heat. Add Italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces. Sneak in veggies and cook until desired tenderness.

5. Add tomato sauce, basil and salt and pepper to the pan and mix well. Allow to cook 5-10 min until flavors meld.

6. Add sausage mixture to the 9x13 dish and mix well with spaghetti squash threads.

7. Add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. *Add cheese/pepperoni on top if you wish! Cover with foil.

8. Place in the oven and bake for :45 min and remove foil and cook additional 10 min or until the top of the mixture forms a slight crust.

9. Let rest for 5 minutes before serving.

   * Good news is we usually have leftovers of this recipe for a few days, and it’s great warmed for lunch!