Last night, I made the most delicious dinner everrrrrrrr. I wanted to eat the entire pan for dinner but knew I had to save some for lunches at work. Let's just say that I was super excited for my lunch break today just because of this dish.
Seriously, make this TONIGHT. It's worth it.
I kept coming across variations of the recipe on Facebook and Pinterest through the blogs "Writing in White" and "PaleOMG". PaleOMG has a ton of awesome Paleo recipes, FYI. I'm a huge pizza lover so this recipe was instantly put in my mind as a must-try!
While at Trader Joes this last weekend, I found spaghetti squash for about $2.50 EACH. Not per pound like every other grocery store in the world. I dug for the biggest one I could find to get the most bang for my buck. Even the guy at the cash register said, "I think you found the mother of all spaghetti squashes". Dang right, I did! It was the perfect size, too... Enough to fill an entire 9x13 casserole dish along with the other ingredients.
Since I was following a couple of different recipes, I thought I would share what I ended up using in my casserole.
1 large spaghetti squash
1.5 lbs. of Jenni-O Italian Seasoned Ground Turkey
1.5 cups of natural marinara sauce (read the ingredients!!!!)
1/2 cup diced onions
1 tsp basil
1 tsp oregano
1 tsp garlic powder
Enough pepperoni to top casserole with
I started by cutting the spaghetti squash in half (read: Terry cut the squash in half because I'm accident prone in the kitchen) and baked it face down at 375 degrees for about 35 minutes. While that was baking, I browned the ground turkey with the onions.
In a large bowl, I whisked the eggs then added the marinara sauce, seasonings, and MOST of the ground turkey and mixed it all together. Once the spaghetti squash was finished, I forked it all out and combined it with the ingredients in the bowl into a 9x13 casserole dish. I also bumped up the oven to 400 degrees.
Once it was all combined, I topped the casserole with the remaining ground turkey and pepperoni!
I put it back into the oven for another 35 minutes and then switched the oven to broil for the last few minutes. I waited until the pepperoni started to look crisp.
Some of the pepperoni got a little too crisp. Opps. Keep an eye on it while it's broiling ;)
Make it your own recipe by adding your favorite toppings! Peppers, mushrooms, or even cheese if you're not following Paleo.
This was seriously delicious and I hope it lasts me more than two days. I will definitely be making this again! If you make it, let me know what you think!
What's your favorite Paleo recipe?
Where do you go to find recipes?