A client gave me the recipe for “Almost 5 ingredient Pizza Spaghetti Squash” from paleoOMG and asked me to make it for her.  I made it “as is” the first time and it was delicious but in Sabine’s Cuisine fashion I wanted to clean it up even further.  Here is how I altered the recipe:
1. I am not a huge fan of jarred pizza or pasta sauces so I swapped out the pizza sauce for unsalted tomato puree.
2. I LOVE fresh herbs, especially parsley, so simply added some fresh herbs, salt and pepper to the tomato puree and suddenly you have a much fresher tasting sauce.
3. I also wanted to explore the options for other proteins and alternatives to prepared sausage hence the homemade chicken sausage came about using only 2 ingredients!!
This is a family and client favorite. I highly suggest doubling the recipe!! It freezes well if you don’t devour it all in one sitting!

Spaghetti Squash Casserole
Serves 6
Spaghetti squash baked with homemade chicken sausage, veggies, tomato puree with fresh herbs, and eggs. The creaminess of the eggs gives the illusion that there is cheese so you won't even miss it!
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  1. 1 medium spaghetti squash (about 1 and 1/2 to 2 lbs)
  2. 1 pound homemade *chicken sausage (or cooked Italian sausage, chicken sausage, shredded or ground chicken)
  3. 1 medium yellow onion, diced
  4. 1 (28 oz) can no salt added tomato puree (start with 1 cup and add more if you like)
  5. 4-6 TBS fresh parsley and/ or fresh basil (can also use oregano)
  6. salt and pepper, to taste
  7. 3 eggs, whisked
  8. (optional: any veggies, cheese, other types of protein)
For the squash
  1. Cut squash in half the long way and scrape out the seeds. Place both halves on a microwave safe dish (to catch juices) for 6 minutes. Let sit for 5 minutes, then cook another 6 minutes. When it is done, the squash should be easily pierced with a butter knife or fork. OR, place on parchment lined baking sheet and bake at 400F for 30-50 minutes, until knife goes in easily.
  2. Allow squash to cool slightly (or wear oven mitts – they are hot)
  3. Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a large bowl.
For the Meat and veggies
  1. In the large bowl with the squash, add Italian sausage, chicken sausage or chicken (protein should already be cooked) and onion.
  2. Add about 1 cup of tomato puree, fresh herbs, salt and pepper. Add any other vegetables, protein and cheese (if using). TASTE and adjust seasonings. Add more tomato puree if desired.
  3. Whisk 3 eggs together, add to the spaghetti squash mixture and stir well. Pour into a greased 9x13 baking dish.
  4. 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.
  1. *Homemade Chicken Sausage
  2. 1 lb all white ground chicken
  3. 1-2 tsp fennel seeds, toasted and "crushed" (you can use your knife or mortar and pestle)
  4. Brown the ground chicken in a medium saute pan. Stir in 1 tsp of the toasted, crushed fennel. Add more fennel if desired. Add salt and pepper to taste.
Adapted from Paleo OMG
Adapted from Paleo OMG
Sabine's Cuisine http://sabinescuisine.net/