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4.75 from 4 votes

Paleo Baked Spaghetti

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 8 servings
Calories: 488kcal

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.

Nutrition

Calories: 488kcal | Carbohydrates: 14g | Protein: 28g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1020mg | Potassium: 825mg | Fiber: 3g | Sugar: 6g | Vitamin A: 586IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 3mg