Decided to create a post about this since I got a LOT of requests for the recipe when I posted a photo on Instagram. I believe that I first tried the original recipe from PaleOMG because a friend recommended it to me and I was amazed at how delicious it was given that it only has five ingredients. Furthermore, it delivered on the “pizza” flavor without the drama of making a crust.
The best thing about this recipe is that its simplicity makes it so customizable. Since I first tried the recipe, I’ve made it countless times, usually adding my own twist. This is the version that I put together this past weekend, largely influenced by a desire to make use of some of the things that I already had in the fridge. For those vegetarians out there, you could easily make an amazing meat-free version packed with all kinds of veggies and maybe even some delicious cheese if you can handle the dairy.
- 1 spaghetti squash
- ground chicken*
- Italian seasoning blend of your choice**
- 1 can (28-oz) organic tomatoes
- 1/2 cup nutritional yeast
- 3 cups broccoli florets (pre-steamed/cooked)
- 1 cup pitted green olives
- 1/2 cup fresh parsley leaves, chopped
- salt and pepper
- 2 eggs, whisked
- Coconut oil and/or ghee (or other cooking fat of choice)
- Preheat the over to 400 degrees F.
- Slice the squash in half lengthwise and remove the seeds and guts.
- Rub down the inside of the squash with coconut oil or ghee (or other cooking fat of choice).
- Place the squash halfs, skin up, on a foil-lined baking sheet and roast for about 30 minutes.
- Once squash is cooked, remove it from the oven and place aside to cool.
- Lower the oven temperature to 350 degrees.
- Add the tomatoes, nutritional yeast, olives, broccoli, herbs and seasonings to a large casserole dish.
- Once the spaghetti squash is cool enough to handle, use a fork to scrap out the insides into the casserole dish with the other ingredients.
- Combine all the ingredients, adding more Italian seasoning and/or salt and pepper to your liking.
- Add the whisked eggs and combine again.
- Bake for 1 hour until dish is mostly solidified (you should not be able to easily put your finger through the center).
- For a crispier finish, turn the oven to broil for 2-5 minutes (checking in every minute to be sure it doesn't burn the top).
- *The original recipe calls for Italian sausage. If you use this, you don't have to worry about seasoning the meat yourself.
- **Instead of a using a store-bought blend, I simply seasoned the chicken with fennel seeds, onion powder, oregano, salt, pepper, red pepper flakes. You can easily find an "Italian sausage" blend online to use.