Spaghetti & Meatball Pie


This is hands down one of my favorite things I’ve made. Naturally we have a weekly paleo pizza night, but growing up I was a spaghetti kind of girl. While my mom was pregnant with me rather than the sweet tooth she had with my sister, she was an all-out Italian craver with me. I full-on think pregnancy addiction and tastes stick with us. My sister still has to have something sweet and sugary each day. This was so homey, good and filling but I didn’t want to stop. Plus it was super easy to make, which is always a positive. Keep it simple and just make good tasting food that the whole family will like. I got a nasty instagram reply to this from my roommate. Hint: Look in the fridge Tab I always leave leftovers. Verdict was this recipe was a total keeper.

Spaghetti & Meatball Pie

  • spaghetti squash
  • sausage
  • egg
  • 1 tbsp grass-fed butter
  • Italian seasonings
  • Tomato sauce
  • red onion

Let’s Make it Happen: Cut the squash in half. Cover in water in a large pot. Boil until soft, so the ‘noodles’ just spoon right out. Remove seeds. Toss in an egg, some butter and some Italian seasoning. Pat into a pie pan. Bake at 350 for 20 minutes. Saute sliced red onions. Add to the sausage, roll into balls. Simmer in tomato sauce (if you can make your own so much the better, rock it with the homemade).  Gently pour this into the pie crust. Bake another 8 minutes or so. Let cool as much as your patience can wait, chow down!


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