Pizza Spaghetti Casserole

I’m back from my time off of having a baby back in March – thanks for your patience with me 🙂

I had a healthy baby girl, Olivia Claire, and she’s a cutie, if I do say so myself!

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Anyway…now that life is back to a new normal, I’ve started incorporate new recipes in our meals – heck, I started making meals, period.

I wanted to share with you this new favorite – Pizza Spaghetti Casserole.  I normally do not care much for spaghetti squash, but in this recipe, I really liked it.

Pizza Spaghetti Casserole

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  • 1 large spaghetti squash
  • 1 pound italian or regular sausage
  • ½ yellow onion, diced
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 3 eggs, whisked
  • Add anything you like with pizza: veggies, basil, cheese, etc…
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. 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.  Cook for another 30 minutes or so.
  3. Once squash is done cooking, remove threads and place in a large bowl.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.  Drain the grease & add to bowl with squash.
  5. Add pizza sauce, dried basil and salt and pepper, toppings to the bowl and mix well.  I used cheese in mine pictured
  6. Lastly, add whisked eggs to the bowl and mix everything together until you can no longer see the eggs.
  7. Pour into a greased 8×8 dish.
  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.

Enjoy!!

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Spaghetti Bolognese with Zucchini Noodles

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I was meal planning for the next couple of weeks and realized that I haven’t posted our primal spaghetti recipe yet, which is just a shame.  I love spaghetti and there was a time when we were first married we had spaghetti several times a week for months because we remodeled our kitchen, and with a 1 burner hot plate, your options are limited.

This recipe, of course, is grain free and really great for you – you get your veggies in and can still enjoy a yummy, meaty sauce.  I always put a lot of parmesan cheese on top, too.  🙂   Skip the cheese if you’re going Paleo.

Spaghetti Bolognese with Zucchini Noodles

Sauce:

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1 lb of ground beef

1 small yellow onion, finely diced

1 garlic clove, minced

1 28 oz can of crushed tomatoes

2 T of olive oil

2 T of butter

a couple dashes of red pepper flakes

salt & pepper

1 t of dried basil (or 3 T of fresh basil)

Heat olive oil in a large sauce pan over medium heat.  Add the diced onion and sauté until translucent, then add garlic and red pepper flakes and sauté until fragrant.  I don’t use a lot of red pepper flakes because I’m a wimp when it comes to spice.

Then add ground beef, break up unto pieces, season with salt/pepper, and cook until the meat is no longer pink.  Drain off most of the excess grease.

Pour in canned crushed tomatoes, reduce heat to low, cover the pan with a lid, and let sauce simmer for a good 30 minutes.  If I am ahead of schedule, I like to simmer the sauce for an hour.

After you simmer the sauce, take off the heat and add butter and basil.  Stir to combine. 

Zucchini Noodles:

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Zucchini noodles are easy to make – if you have the right tool.  I use this gadget to slice the zucchini into noodles:  Mandoline Slicer  Then we just grab the noodles we want, plop them on our plates, and microwave them for about 2-3 minutes, until hot and tender.

Enjoy!!