Paleo Spaghetti Squash Pie
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This paleo spaghetti squash pie combines meat, veggies, and loads of flavor for a hearty dish you can feel good about placing on the dinner table.
Paleo Spaghetti Squash Pie
Even my pickiest eater, who strongly dislikes spaghetti squash and most vegetables in general, will eat this for dinner without (much) complaint. That’s a win in my book!
As a mom, I love that this pie is packed with veggies. As carnivores, my family loves that it’s packed with meat. We all love the amazing flavor, and the stick-to-your-ribs heartiness of this one-dish meal.
About the ingredients
Of course, I recommend sourcing pastured meats from local farms. The same goes for the veggies: whenever possible, I encourage you to buy from local growers who follow organic practices.
Or maybe you’ll try your hand at growing some of these ingredients yourself! In fact, this hearty dish came out of my own quest to create family meals from homegrown ingredients.
My family and I get a real kick out of growing our own food. There is nothing quite like sitting down to a 100% homegrown meal.
But regardless of where your ingredients come from–your backyard, the farmer’s market, or the grocery store–I hope your family enjoys this paleo spaghetti squash pie as much as mine does.
About the pictures
Several astute readers have noticed that the picture of my spaghetti squash pie does not match my instructions. You guys are good! Here’s what happened…
I’d always made this pie by mixing the ingredients together, as indicated by my instructions below. However, on the day I’d planned to photograph the pie for this blog post, I decided to try layering the ingredients instead, with the squash on the bottom like a crust.
Big mistake: I didn’t like it at all! Mixing the ingredients together is much better. I debated about whether to use the photos because I didn’t want to confuse anyone, but Greg, my husband, suggested that no one would notice. Haha. Kudos to you who did notice!
Maybe all the stars will align the next time I make this spaghetti squash pie, and I’ll be able to photograph it all over again, with the ingredients mixed together. Until then, please follow the instructions and don’t worry if your pie doesn’t look like my pie in the photos.Print
- 2 small spaghetti squash, about 3 cups cooked*
- 2 pounds ground pork
- 1 medium onion, diced
- 2 cups tomato sauce
- 2 cups greens, chopped
- 1/2 cup sweet pepper, diced
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp each of dried oregano, rosemary, & thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 5 eggs
- Preheat over to 400 degrees F. Halve each squash and remove seeds. Place squash on a baking sheet, cut side down.
- Bake squash for 45 minutes, until cooked through.
- Allow squash to cool. When cool enough to handle, scoop and shred strands of squash and set aside.
- Reduce oven temperature to 350 degrees F.
- Brown ground pork with diced onions in a large pot over medium heat.
- Add seasonings and stir to combine.
- Remove from heat and stir in tomato sauce, greens, bell pepper, and reserved squash.
- Beat eggs in a small bowl, then add to the meat mixture. Stir until egg is just combined, then transfer the entire mixture to a 9×13 baking dish.
- Bake at 350 degrees F for about one hour, until mixture is bubbling and eggs are set.
*This recipe is pretty loose, so feel free to use more squash if your family loves it, or less squash if they don’t.
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