Who says you can't enjoy pizza when you're paleo? Ok - well, this isn't REALLY pizza...but it's got all the flavor without the gut-irritating ingredients. This is a pretty customizable recipe - I personally love it with black olives and pepperoni...but go ahead and add whatever you're little heart desires. Sausage, peppers, you name it. I recommend bison as the base simply because it's delicious, lean and protein-dense...but any ground meat will do - beef, turkey, chicken, etc.
Let me also clarify how AWESOME this stuff is for leftovers. So, after I'm done shoveling this business in my face, there are always PLENTY of leftovers that are great to take with me to work for lunch. Let me just say that leftovers are tricky for me...simply because I have the attractive tendency of eating everything on my plate like a savage animal who's never seen food in her life. Then I look at the leftovers like it's prey and then...there go the leftovers. This dish yields a butt load...and even after the damage is done of attacking my plate (spaghetti squash dangling from my hair, pepperoni on my forehead, marinara sauce beard), I have a glorious amount of leftover casserole so I can rinse and repeat.
P.S. If cheese ain't yo thang - just omit it.
- 1 large spaghetti squash
- 1 tsp olive oil
- 1 lb ground bison
- 2 cups of clean marinara sauce (My favorite is from Trader Joe's. Look at the ingredients, people!)
- 4 eggs
- 1/2 small yellow onion, diced
- 1/2 cup sliced white mushrooms
- 1 small can of sliced black olives
- 1 package of pepperoni (I use Applegate uncured pepperoni)
- 8 oz. mozzarella (whole milk preferred)
- Preheat oven to 375.
- Poke holes in your spaghetti squash, place on a microwave-safe plate and microwave on high for 12 minutes. Cut in half (once cooled), discard seeds and scrape strands into a large mixing bowl. Set aside.
- In a medium saucepan, add olive oil and cook ground meat. Be sure to break up the meat as it cooks.
- Add marinara sauce to the saucepan when meat is cooked through and stir.
- Dump the marinara/meat mixture into the spaghetti squash bowl and add eggs, onions and mushrooms. Mix through well so everything is evenly coated.
- Pour mixture into a casserole dish and place in the oven for 35 minutes.
- Remove from oven. There will be some juices on the top of the casserole - feel free to tilt the dish over the sink and drain it out a little bit (I always do). Lay black olives, pepperoni and mozzarella on top. Return to the oven for 10-15 more minutes. Serve!