I have another great spaghetti pie recipe that is a favorite but this one tastes very similar sans dairy if you aren't doing cheese! Can't beat that! I got the idea for this recipe from PaleOMG.com. She's got AWESOME paleo recipes so check her out if you haven't!
800g cooked spaghetti squash (one LARGE squash)
1lb 90% lean grass fed ground beef
Italian sausage seasoning (I usually use this recipe)
4oz. Diced onion (about half of a medium onion)
1.5 cup marinara sauce (no/low sugar)
2T tomato paste
2 oz. turkey pepperoni
3 large eggs
Cook spaghetti squash in oven, microwave or instant pot (be careful not to overcook as you will be putting it back in the oven. You want it slightly underdone/crunchy). I usually roast at 400 for 30ish minutes or until the skin starts to give when you press on it.
Shred the spaghetti squash and place in a 9X13 casserole dish.
Place a skillet on medium heat and add ground beef, sausage seasoning, and onion. Cook until there is no more pink.
Add marinara sauce and tomato paste to the ground beef mixture and stir to incorporate.
Add seasoned ground beef mixture to the 9X13 baking dish and mix well with spaghetti squash threads.
Crack and wisk three large eggs. Pour on top off the beef and spaghetti squash mixture and stir well to make sure the eggs are incorporated well into the entire mixture
Add the turkey pepperoni to the top of the casserole.
Place preheated 350 degree oven and bake for 1 hour or until the top of the mixture forms a slight crust and the turkey pepperoni is browning on the edges. Check to ensure that the middle is completely done.
Let it rest for 5-10 minutes and then cut into 6 pieces.
Nutrition: Can vary depending on the type of sauce, leanness of ground beef, etc.
1/6 of recipe: 289kcal, 25g protein, 20g carbs, 12g fat.