Spaghetti squash pizza casserole is almost the easiest low-carb breakfast you will love! It’s paleo, whole30, keto, and can be easily made to be AIP complaint. Keto Spaghetti Squash Pizza Casserole – You must try this recipe.
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Prep Time: 5 Cook Time: 45 Total Time: 50 minutes Yield: 5 servings
- 1 cooked spaghetti squash, using the oven or instant pot
- 1 lb ground beef (or Italian sausage if tolerated)
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced ( optional )
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- Optional- 2 eggs (omit for AIP)
- 1 cup sugar-free “tomato” sauce (use this for AIP, or a sugar-free sauce if you tolerate nightshades)
- 1/4 cup black olives, sliced
- 1/4 cup red onion, diced
- 1 tbsp fresh basil, chopped
- 2 tsp fresh parsley, chopped
- Preheat the oven to 400 F and prepare an 8×8″ baking dish
- Using a large skillet on medium heat, brown the ground beef (or sausage) and lightly salt. Set aside, reserving some of the fat in the pan.
- Saute the white onion and garlic in the pan until lightly translucent. Add in the mushrooms and cook for 3-4 minutes or until soft. Set aside.
- Take the cooked spaghetti squash and remove the strands with a fork and place in a large mixing bowl. Use a paper towel or clean cloth to pat down some (but not all) of the excess liquid.
- If using eggs, whisk the eggs together in a separate bowl, and mix with the squash, salt, and pepper.
- Mix the ground beef, cooked vegetables (reserving about 8-10 mushroom slices), and 3/4 cup of the sauce with the spaghetti squash. Pour into the casserole dish and evenly distribute.
- Top the casserole with the remainder of the sauce and mushrooms.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven and top with extra toppings. Use a spatula to remove slices and enjoy!
Spaghetti Squash Nutrition Facts
Spaghetti squash is a nutrient-rich food filled with vitamins, minerals, fiber and antioxidants. It has few carbohydrates and is low in fats and protein. Spaghetti squash calories are also low and total just 42 calories per 1-cup cooked serving.
Each serving of spaghetti squash is rich in B-complex vitamins:
- Thiamin (vitamin B1): 5 percent of the daily value (DV)
- Niacin (vitamin B3): 8 percent of the DV
- Vitamin B5: 11 percent of the DV
- Vitamin B6: 9 percent of the DV
- Folate (vitamin B9): 3 percent of the DV
Each serving of spaghetti squash also contains a number of minerals:
- Calcium: 3 percent of the DV
- Copper: 6 percent of the DV
- Iron: 3 percent of the DV
- Magnesium: 4 percent of the DV
- Manganese: 7 percent of the DV
- Potassium: 4 percent of the DV
Recipe By Michelle
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