I've thought a lot about how I want to approach recipe posts. I'll admit, it doesn't bother me when bloggers go on and on before they post a recipe, but I do know it bothers some. Therefore, I decided to just do a short introduction for each recipe and follow-up with a few of my favorite things recently including a link, quote, song, bible verse, and thing. Here we go!
My inspiration for this recipe came from my friend, Emily, and paleOMG. It can be made Whole30 or non-Whole30. (I'll let you know how the recipe differs!) Spaghetti squash has been all the rage in my apartment recently. It's easy to make, goes with a lot, and doesn't make my stomach hurt after I run. However, once upon a time, I broke THREE knives while trying to cut a raw spaghetti squash. Therefore, in the instructions I share how I cook spaghetti squash and tell you to do the same. If you only have 30 minutes to spare, your spaghetti squash is too big to fit in your crock-pot, OR you have stronger knives than I do, then contact me and I'll tell you the easiest way to cook yours in the oven. 😉 This may just be my new favorite way to make spaghetti squash! Enjoy.
Pizza Spaghetti Pie adapted from paleOMG
- 1 large spaghetti squash
- 1/2 yellow onion, diced
- 1 cup pizza sauce (make sure no sugar added to be Whole30 compliant)
- 1 teaspoon dried basil
- S&P, to taste
- 3 eggs, whisked
- Two 6.5 ounce cans mushrooms, drained
- Two 2.25 ounce cans black olives, drained (exclude if Whole30)
- 2 green bell peppers, chopped
- Applegate Naturals mini turkey pepperonis
- handful of mozzarella cheese... or the whole package, ha! (exclude if Whole30)
- optional: remove or add any ingredients you prefer such as spinach, ground turkey with Italian seasoning, or anything else you would put on pizza!
- Put 1/2 cup water in crock-pot. Place WHOLE spaghetti squash in crock-pot and cook on high for 2.5 hours.
- Once squash is done cooking, remove spaghetti squash from crock-pot, and cut in half. Scoop out seeds, remove threads, and place in greased 8x8 baking sheet.
- Heat oven to 350 degrees.
- Place pan over medium heat. Add onion and bell pepper until cooked then add mushrooms and black olives for about a minute.
- Add pizza sauce, dried basil, and S&P to the pan and mix well.
- Add contents of pan to baking dish containing spaghetti squash.
- Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
- Place in oven and bake for about 60 minutes.
- Take it out of the oven when the top mixture forms a slight "crust". Set your oven to broil. Add mozzarella cheese to the top and as many mini turkey pepperoni as you wish. Place back in oven for about 5 minutes.
- Let cool for five minutes before serving.
I had my friend, Elizabeth, over to try the recipe and she thought it was great, too! We had it along with California Roots Cabernet Sauvignon and, man, it was tasty. For those of you unfamiliar with California Roots, it's Target's line of wines priced at just $5. Now, if you're a wine connoisseur, you may want to pass on these wines, but if you're on a budget (like me) then they are a great! We finished it up with Immaculate Baking Company's gluten-free double chocolate cookies and Elizabeth made cocoa krispies rice krispie treats - so yummy. We ended the night watching a movie! It was a perfect girl's night.
Favorite Quote: Carry out a random act of kindness, with no expectation of reward, safe in the knowledge that one day someone might do the same for you. - Princess Diana
Favorite Song: "Come on Eileen" by Dexys Midnight Runners #throwback
Favorite Bible Verse: Proverbs 4:23 - Above all else, guard your heart, for everything you do flows from it.
Favorite Thing: Ready For Anything Pouch
| Editor's Note: I found it extremely hard to take photos of food - especially when Chicago is dark a majority of the time I'm cooking. I promise the pictures don't do this recipe justice. Thank you for all the love and support as I am continuing to learn and improve my photography skills. xo |