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beef-spaghetti squash casserole on gray plate
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5 from 10 votes

Paleo Spaghetti Squash Pizza Bake

This Paleo spaghetti squash pizza bake is hearty and flavorful, a low-carb favorite with all the flavors of pizza, without gluten or dairy. It’s an easy and economical ground beef-spaghetti squash recipe, a great Paleo meal for beginners. 
Course Main dish, casserole, one pan
Cuisine American, Paleo
Keyword Paleo Pizza Bake, Spaghetti Squash Beef Casserole, Paleo Spaghetti, Italian-Seasoned Paleo Casserole, Easy Paleo Beef Recipe, Spaghetti Squash-Beef-Vegetable Bake
Prep Time 20 minutes
Cook Time 2 hours
Servings 6

Equipment

  • Baking sheet
  • Soup Pot
  • Good knives
  • Casserole Dish 9 x 13 inches

Ingredients

  • 1 large spaghetti squash about 2 ½ pounds
  • 1 ½ pounds beef italian sausage with ground beef and homemade seasoning, below
  • ½ yellow onion diced
  • 2 cloves garlic minced
  • 1 zucchini diced
  • 1 can black olives without sulfites
  • 1 cup pizza sauce no sugar added/whole 30 compliant
  • salt and pepper to taste
  • 3 eggs whisked
  • optional: fresh tomatoes, other vegetables, basil, etc

Seasoning mixture:

  • 2 teaspoons dried parsley
  • 2 teaspoons Italian seasoning see note
  • 1 teaspoon black pepper
  • ½ teaspoon fennel seed whole or crushed
  • ½ teaspoon paprika

Instructions

  • Preheat oven to 400 degrees.
  • Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on an oiled baking sheet and bake for 25-30 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees and bake for another 20 minutes.
  • Once squash is done cooking, remove threads using a fork and arrange them evenly in a 9 x 13 inch oiled baking dish.
    spaghetti squash threads in baking dish
  • Measure and stir the seasonings together.
  • Place a large pan over medium heat. Add beef and the seasonings.
    beef and seasonings browning in pan
  • Cook, breaking up the beef, until pink no longer remains. Remove beef to a bowl and drain fat if desired, (see note).
  • Add a drizzle of olive oil and saute onion for about 5 minutes until it’s starting to soften.
  • Stir in zucchini and cook for 2-3 minutes, then add the garlic and saute for another minute more.
  • Add pizza sauce, and salt and pepper and stir to combine. Return the beef to the pot and stir until mixed.
    beef-vegetable mixture in stock pot
  • Pour the sausage mixture into the baking dish and mix well with spaghetti squash threads.
  • Drizzle the whisked eggs evenly over the casserole and mix together with a fork until you can no longer see the eggs.
  • Place in the oven 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 middle.
    spaghetti squash bake in white casserole dish
  • Let rest for 5 minutes before serving.

Notes

To make your own italian seasoning, combine: 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 tablespoons dried rosemary, 2 tablespoons dried marjoram, 2 tablespoons dried thyme, 2 tablespoons dried savory, 2 tablespoons dried cilantro, optional, 2 tablespoons dried red pepper flakes or to taste. 
Recipe adapted from this one at Paleomg, with thanks.