Categories: Eats

Spaghetti Pie with Spicy Sausage

Happy Monday!

(This week I am taking the opportunity to feature a favorite recipe from the earlier days of m.e.l.t. While this recipe is not new, I hope you remember it fondly and take the time to make it again. Enjoy!  JC)

 

Fall is almost here! And the chill in the evening air can make us crave a hot dinner straight from the oven. Here’s a satisfying “spaghetti” pie with spicy sausage that is both delicious and will keep your healthy eating on track. Of course the spaghetti we’re using comes from the squash, not from a box!

 

Spaghetti Pie with Spicy Sausage

Adapted from a recipe by paleomg.com

Ingredients:

  • 1-2 tsp coconut oil
  • 1 large spaghetti squash (about 1-1/3 lbs)
  • 1 tbs olive oil
  • salt and pepper
  • 1/2 tbs olive oil
  • 1 pound lean, spicy chicken or turkey sausage, casings removed
  • ½ yellow or red onion, diced
  • 2 cloves garlic, minced
  • 2 cups baby spinach, packed
  • 1 cup tomato pizza (or pasta) sauce (no sugar added)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 eggs, whisked

Directions:

  1. Preheat oven to 400 degrees. Use coconut oil to lightly oil a 2-qt. baking dish.
  2. Cut spaghetti squash in half lengthwise. Scoop out seeds and inedible strings. Brush the insides of the squash halves with the oil and sprinkle with salt and pepper. Place the squash cut side UP on a foil-lined baking sheet and bake for 30-45 minutes or until the squash is nicely browned and shreds easily with a fork. When done, set aside to cool.
  3. Reduce oven to 350 degrees.  Place a large nonstick saute pan over medium heat and add oil. Add sausage, onion, garlic, and bell pepper. Break up the sausage as you stir and cook until it is no longer pink. When the sausage is done add the spinach and toss with the other ingredients until it is wilted. Remove pan from heat.
  4. When squash is cool enough to handle, use a fork to shred both halves directly into saute pan. Add pizza sauce, dried basil, oregano, salt, and pepper to the pan and mix well.
  5. Pour whisked eggs over contents of pan and mix everything together until you can no longer see the eggs.
  6. Empty contents of pan into the oiled baking dish. Place in oven, uncovered, 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 center of the dish. Let pie rest for 5 minutes before serving the spaghetti pie with spicy sausage.

Notes:

  • A salad of mixed baby greens with cucumbers and a light drizzle of olive oil and balsamic vinegar dressing will nicely complement your spaghetti squash with spicy sausage.
  • You can substitute dried Italian seasoning for the dried basil and/or the dried oregano
  • If you use a cast-iron or oven-safe skillet to cook the onion, sausages, etc. you can skip the baking dish and just bake the spaghetti pie right in the skillet! A great way to save on cleanup!

 

#happyeating
#toyourhealth

JC

Joe Carabase is an Entrepreneur, Coach and Author. Check out his latest book here. You can follow @joecarabase on Instagram and Facebook for more inspiring content! 

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