My Take on PaleOMG’s Pizza Spaghetti Pie


Hey guys, 

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. 


My Take on PaleOMG's Pizza Spaghetti Pie
Pizza flavored veggie casserole
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 1 spaghetti squash
  2. ground chicken*
  3. Italian seasoning blend of your choice**
  4. 1 can (28-oz) organic tomatoes
  5. 1/2 cup nutritional yeast
  6. 3 cups broccoli florets (pre-steamed/cooked)
  7. 1 cup pitted green olives
  8. 1/2 cup fresh parsley leaves, chopped
  9. salt and pepper
  10. 2 eggs, whisked
  11. Coconut oil and/or ghee (or other cooking fat of choice)
  1. Preheat the over to 400 degrees F.
  2. Slice the squash in half lengthwise and remove the seeds and guts.
  3. Rub down the inside of the squash with coconut oil or ghee (or other cooking fat of choice).
  4. Place the squash halfs, skin up, on a foil-lined baking sheet and roast for about 30 minutes.
  5. Once squash is cooked, remove it from the oven and place aside to cool.
  6. Lower the oven temperature to 350 degrees.
  7. Add the tomatoes, nutritional yeast, olives, broccoli, herbs and seasonings to a large casserole dish.
  8. 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.
  9. Combine all the ingredients, adding more Italian seasoning and/or salt and pepper to your liking.
  10. Add the whisked eggs and combine again.
  11. Bake for 1 hour until dish is mostly solidified (you should not be able to easily put your finger through the center).
  12. 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).
  1. *The original recipe calls for Italian sausage. If you use this, you don't have to worry about seasoning the meat yourself.
  2. **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.
Adapted from PaleOMG
Adapted from PaleOMG
Girl With the Hipster Glasses

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