This is one of my favorite recipes that tastes like comfort food (PIZZA) but is made out of -- you guessed it -- vegetables.
This is also a great recipe to make on a Sunday and eat for multiple meals throughout the week, which in my opinion is the best way to handle feeding yourself like a grown-ass human. #fuelyourawesome
It’s gluten free (GF), can be Dairy Free, and Paleo (ish).
1 large spaghetti squash (or two smaller ones)
1 pound Italian sausage (skip this if you want to make it vegetarian, or sub chicken sausage if you’re not into pork.)
½ yellow onion, diced
2 medium sized zucchini, diced
1 cup pizza sauce (I like the Trader Joe’s brand)
1 teaspoon dried basil
1 tsp dried oregano
salt and pepper, to taste
3 eggs, whisked
I cup grated mozzarella cheese (skip this if you don’t do dairy - it’s great even without cheese!)
(optional: add any toppings you like with pizza: mushrooms, olives, basil, goat cheese, pepperoni, etc)
Cook your spaghetti squash. If you have an Instant Pot, do this. It saves you 20+ minutes. If not, no worries! Preheat oven to 400 degrees. 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.
Once squash is done cooking, remove threads and place in an 8x8 greased baking dish.
Place a large pan over medium heat. Squeeze the Italian sausage out of its casing. Cook until pink no longer remains in the sausage and it is broken up into pieces.
Use a slotted spoon to scoop the sausage pieces into your baking dish.
Cook your onions and zucchini in the sausage drippings. If want to add extra veggies, do it now! Throw some sliced mushrooms or chopped green peppers in that pan and cook ‘em up with the sausage yumminess.) This is a good time to make sure you get as much water out of your veggies as possible. Medium high, and stir to separate the veggie pieces so the steam can escape. Don’t put a lid on! Season with S&P.
Add pizza sauce, dried basil, oregano and salt and pepper to the baking dish and mix well.
Add your veggies from the skillet to the baking dish and mix well with spaghetti squash threads.
Mix in half of the cheese, save the other half to sprinkle on top.
Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
Sprinkle remaining cheese evenly across the top.
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.
enjoy the taste of pizza, with the smug knowledge that you are eating vegetables like a responsible grown up.
Can’t wait to hear what topping variations you will come up with. Hit us up in the comments with any questions, or to tell us your favorite topping combos for pizza.