This Paleo Baked Spaghetti is loaded with veggies, but feels like comfort food. All the flavors of delicious spaghetti with crispy pepperoni on top- the best!
Some photos updated July 2018- recipe is the same!!
This Baked Spaghetti is amazing!! And to think its Paleo and Whole30- it seems too good to be true. It has so much flavor between the italian sausage, pepperoni, and fresh basil. Eggs are added only to help bind it together- it is not eggy at all.
This meal does require a little time to do all the cutting of the veggies and baking of the spaghetti squash. It's totally worth it though. It's a great meal to make on the weekend and eat all week long. If you are making it all at once, put the spaghetti squash in the oven then cut the veggies while it cooks. There are some tips below on how to cut down on prep time.
After you cook the squash, let it cool, then ring it out with a clean kitchen towel. This gets rid of all the excess liquid and if you don't do this the casserole will be watery. I did this while the onion and mushrooms were cooking.
Here are the ingredients you'll need. Yes, I use a jar of sauce. I know I could make my own, but this is nice when I'm not able to. This particular one has no added sugar or oil, so it's Whole30 approved- and it's delicious.
Add the mushrooms and onions to the pan with a little bit of coconut oil. Cook for 5-10 minutes, until softened.
Add in the sauce and meat and stir to combine. Turn off the heat and add the tomatoes and basil.
Add the spaghetti squash and eggs. I had to move it to a big bowl because I ran out of room. Typical. Pour it into the pan and top with pepperoni. I like to cut the pepperoni into quarters to have as many crispy pieces as possible. Bake for 45-50 minutes.
Mmmmm...crispy and delicious!!
Make ahead and time-saving tips:
-cook the spaghetti squash ahead of time and keep it in the fridge
-brown the meat the day before
-use frozen chopped onion or chop the onion before hand and keep in the fridge
-use pre-chopped mushrooms (or leave out if you don't like them)
This Paleo Baked Spaghetti makes the perfect leftovers. It reheats well and makes dinner so easy. You will love it! Also try my Paleo Pesto Chicken Casserole, Barbecue Chicken Casserole (paleo) and my Paleo Chicken Bacon Ranch Casserole.
*Time saving tip* Cook the spaghetti squash in the Instant Pot while the veggies cook on the stove-top. Here is my guide for cooking spaghetti squash.
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Paleo Baked Spaghetti
Ingredients
- 1 large spaghetti squash, cooked and shredded
- 1 pound grass-fed ground beef
- 1 pound spicy Italian sausage read labels to make sure it's compliant,
- 2 tablespoons coconut oil
- 1 large large onion, diced
- 1 pound of mushrooms, chopped
- 1 teaspoon salt
- 1 24 oz jar spaghetti sauce check labels to make sure there's no added sugar or cheap oil
- 1 .45 oz container of basil, cut
- 1 10.5 oz container of grape tomatoes sliced in half
- 3 large eggs, at room temperature
- 4 oz uncured pepperoni leave off for Whole30
Instructions
- Preheat oven to 350° and grease a 13x9- set aside.
- In a large skillet, add the coconut oil and cook the onion and mushrooms with the salt for 5-10 minutes or until softened.
- Meanwhile, squeeze the spaghetti squash using a clean kitchen towel. Ringing it in batches works best.
- If the meat is not already cooked, add it to the pan now and brown.
- Add in the spaghetti sauce and mix well.
- Turn the heat off and add in tomatoes and basil.
- Dump into a large bowl (if your pan isn't big enough) and add in spaghetti squash and then the beaten eggs.
- Pour into the prepared pan and top with pepperoni.
- Bake for 45 minutes.
Anne says
Can you clarify when you squeeze the water out of the squash? Do you squeeze the squash halves or the actual “noodles” once you remove them from the skins?
Jessica DeMay says
Hi Anne- remove the noodles and then squeeze. Hope you love it!
Jaime Johnson says
Are the eggs 100% necessary? I'm allergic.
Jessica DeMay says
Hi Jamie- nope! You can leave them out. They just help bind the casserole together so it may be a little more watery. Enjoy!
Keri says
What brand of sausage and pepperoni do you use? I’m having trouble finding I cured pepperoni and sausage without nitrates abs nitrites added.
Jessica DeMay says
Pepperoni is hard to find. Applegate is the best brand but still not Whole30 compliant, so save for after that. Pederson's is great sausage. Hope that helps!
Jessica N Goodrich says
Made this for the week of lunches. Delicious.
Jessica DeMay says
Thanks, Jessica!
Stacy says
Love this recipe! Have you ever tried freezing it??
Jessica DeMay says
Hi Stacy- I have not, but people have frozen my other spaghetti squash recipes with success, so I think this would be the same. Hope you try it!
CZ says
I’ve frozen it and it defrosts and reheats just fine. It’s just as delicious as when its made fresh 🙂
Jessica DeMay says
That you for that, CZ! So glad to know 🙂
Carolyn says
How large of a “jar” of spaghetti sauce do me need? I’ve found several different sized jars of unsweetened sauce. How many ounces?
Jessica DeMay says
Hi Carolyn- great question. The jar I use it 24oz. I hope you try it!
Wendy says
I added all the ingredients into a custom recipe on my "lose it" app. So here is how the nutritional information broke down for me:
15 servings
181 calories per serving
10.8g total fat (2.4g Saturated)
62.3 mg cholesterol
305.3 mg Sodium
10.2 g carbs
1.7g Fiber
5.9g Sugars
11.2g Protein
Now it will change if you have more or less servings but thought someone might find this helpful
Really loved this recipe!!!
Jessica DeMay says
Thanks for fingering that out, Wendy! Glad you enjoy it 🙂
Cori says
Is there anything that can replace the 1lb of mushroom?
Jessica DeMay says
Hi Cori- you can just leave them out. Hope you enjoy!
Jessica says
I just made this and I am not a fan of mushrooms - so I substituted with eggplant. Worked amazingly!
Jessica DeMay says
Thanks for trying it, Jessica!
Marissa says
This is possibly my favorite paleo recipe ever. I think I might make it every other week 🙂
Nice work!
Jessica DeMay says
Thanks, Marissa! I'm so glad you like it! 🙂
Gracie Abschneider says
Can I prepare this and then refrigerate it to bake later in the day?
Jessica DeMay says
Hi Gracie- Yes, I think that would work fine. Just be sure not to but a cold glass dish in a preheated oven or it will shatter. Let it come to room temperature first. Hope you enjoy!
Gracie Abschneider says
Thank you! I went ahead and baked it off! It was amazing! I really felt like I was eating something that could not possibly be good for me! Thank you thank you thank you! I love all of your recipes!
Jessica DeMay says
You're welcome, Gracie! I'm so glad you love it! Thank you for the kind words, I'm happy you're enjoying my recipes! 🙂