Recipe: Grain-Free Spaghetti Pie

Ingredients

1 medium spaghetti squash (2½–3 lbs.)
1 lb. grass-fed ground beef (or ½ lb. ground beef + ½ lb. ground Italian sausage)
1 medium green pepper, diced (~1 cup)
1 small onion, diced (~1 cup)
4 cloves garlic, minced
3 cups spinach (about 3 large handfuls)
¼ cup fresh basil, roughly chopped
1 jar (24 oz.) Primal Kitchen Tomato Basil Marinara Sauce
2 large eggs, whisked
1 tsp. crushed red pepper flakes (optional)
to taste salt & pepper

Preheat the oven to 400ºF.
Cut the spaghetti squash in half lengthwise, scoop out the seeds, rub with avocado oil, and place face down on a baking sheet. Bake for 30-40 minutes until slightly soft.
Once cooled, scrape the squash with a fork to remove strands and let them sit on paper towels for 5-10 minutes to absorb excess liquid.
In a 12-inch oven-safe skillet over medium-high heat, add the ground beef, diced peppers, onions, and minced garlic. Season with salt and pepper, and cook until the beef is browned and the vegetables are tender.
Add the chopped basil and spinach to the skillet and sauté until the spinach wilts.
Turn off the heat and stir in the marinara sauce.
Add the whisked eggs and mix in the spaghetti squash strands. Cover with foil or an oven-safe lid.
Bake in the oven for 35 minutes, then remove the foil and bake for an additional 10 minutes.
Let it set for 10-15 minutes before serving. Garnish with fresh basil and optional cheese.

Servings

8 servings

Calories

215

Total fat

11g

Total carbohydrates

15g

Total protein

15g

Sodium

350mg

Cholesterol

91mg