Grain-free Spaghetti Pie is a healthy, paleo dinner that’s family-friendly and full of vegetables. This gluten-free, dairy-free recipe is seasonal and suitable for Whole30 or other elimination diets. It tastes good and is good for you, too! It’s an easy spaghetti squash recipe.
Grain-free Spaghetti Pie (Dairy-free + Paleo)
I remember the first time that I had spaghetti squash. I was in high school, and had had an interest in health and fitness. A recent copy of Shape touted this seasonal vegetable and assured me that I would not taste the difference between it and regular spaghetti. I bet you can guess where this is going … they LIED! I was disgusted and threw it out.
Fast forward to today, and I am a huge fan of this winter vegetable. Not only is it a great substitute for the generally carb heavy alternative, but it offers vitamins and minerals and is a low calorie (for those counting) alternative. In this easy spaghetti squash recipe, it’s rounded out with some paleo toppings that make it Whole30 friendly and an easy one to prep on busy nights.
How to cook spaghetti squash
My secret to cooking spaghetti squash: microwave it for 5 minutes prior to trying to cut it. This allows it to be softer and easier to cut through, and you don’t risk the knife flying off as much as you do without.
Regardless, once the squash is cut in half length-wise, scoop out the insides and rub a bit of avocado oil over the insides. Place it on a cookie sheet in a preheated oven (400 degrees F) for about 40 minutes. The spaghetti squash is ready when the strands can be removed easily, but be sure to let it cool enough before trying to do so.
How to make grain-free spaghetti pie
While the spaghetti squash is roasting, start making the topping.
I like to use ground chicken since I don’t eat red meat, but ground chicken, turkey or beef will suffice. You first cook this with diced onion to let the meat brown and get slightly flavored with the onion. After about 5 minutes, drain the fat/juices and place it back on the heat. It’s time to add some diced pepper, lots of seasonings, and the tomatoes/tomato paste.
When the topping is done, beat eggs in a separate bowl. They will not only add protein to the dish, but they will give it a nice crisp topping that ties things altogether.
Cooled spaghetti squash is added to a baking dish that is sprayed with oil. Ensure that it’s not clumpy and seeds are not included. Add the meat topping onto the spaghetti squash strands, and for those who want cheese (dairy-free or regular), you can certainly add it on top of the meat topping. Finally, add the egg mixture making sure to spread it out. Bake the finished dish in a 350 degree oven for about an hour.
What to serve with spaghetti squash pie
This paleo dish is packed with vegetables and protein already. So really, the sky’s the limit as to what to serve with this spaghetti squash pie. Think a nice green salad, paleo rolls, or some roasted vegetables. You may even want to have a yummy dessert, like this Paleo Chocolate Pie with a Grain-free Pie Crust or Almond Flour Chocolate Chip Cookies (Grain-free).
Grain-free Spaghetti Pie is a healthy, paleo dinner that's family-friendly and full of vegetables. This gluten-free, dairy-free recipe is seasonal and suitable for Whole30 or other elimination diets. It tastes good and is good for you, too! It's an easy spaghetti squash recipe.
- 2 spaghetti squashes , cut into halves
- olive oil
- 2 lbs ground chicken (sub ground turkey or beef)
- 1/2 yellow onion , diced
- 1 cup red pepper , diced
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 2 cans diced tomatoes , not drained
- 2 tbsp tomato paste
- 2 4.5 ounce cans chopped green chilis
- 1 handful baby spinach
- 5 eggs , beaten
Preheat oven to 400 degrees F . Spray a 9x13-inch baking dish and squash lightly with olive oil cooking spray.
Place squash, cut side up in the oven. Set the baking dish aside.
Bake squash in the preheated oven until easily pierced with a knife and tops beginning to brown, about 30 minutes. Remove from oven and let cool until easily handled. While this cooks, prepare the topping.
Cook ground chicken and onion in a large skillet over medium heat until meat is cooked through, about 5-6 minutes. Drain.
Add diced pepper and cook 2-3 minutes. Add spices and cook an additional minute.
Stir in both cans diced tomatoes, green chiles, and tomato paste. Cook for 5 minutes to allow to incorporate.
Remove from heat and add spinach. Mix to allow spinach to cook/wilt.
Once squash is done and cooled enough to handle, use a fork to scrape insides of squash into spaghetti strands. Place squash strands on the bottom of prepared dish. Pour the chicken mixture over the squash. Pour beaten eggs on top and mix well to combine.
Reduce heat to 350 degrees and bake in the preheated oven, uncovered, until firm and golden on top, about 1 hour. If necessary, turn on broil (make sure to watch dish!) for a few minutes to ensure eggs are cooked.
Let cool slightly and enjoy.
So there you have it. I hope you enjoy this yummy dish; you’ll have to let me know in the comments below how you feel about spaghetti squash; do you love it or hate it?