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.
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.