Chicken Spaghetti Squash Pizza Pie
January 13, 2014
Ok. I know, I know…this isn’t the best pic. Clearly wasn’t taken with my fancy-shmancy hipster camera, which I’m still having lot of fun getting to know. I left my memory card and card reader at home in Austin (at least that’s where I hope it is) so until I find those little treasures, iPhone pics it will be. January has already been hectic between being in Memphis for my brother’s football bowl game, Mexico (take me back?), and starting up a new semester. Going to be a rigorous semester (to say the least) and so meal prep is going to be more essential than ever in an effort to continue my paleo quest (yup, am judging myself for using that phrase). Before this chicken spaghetti squash pizza pie, I started off by making a hugee frittata (same recipe as in one of my older posts) and that has worked great for saving a few minutes in the morning. I still have a fair amount leftover and it’s been about 5 days. So uhhhh, anyone know how long something like that keeps in the fridge…? Hmm, for now just going to keep eating it until I get food poisoning or something pleasant like that. Because I HATE wasting food. No really, it literally causes me physical pain to throw away even the tiniest morsel of food. Guess the whole mom nagging me to “finish your food, there are hungry kids in Africa” lesson went a long with way with me. I always abide by the clean plate rule . No food left behind.
This recipe, adapted from PaleOMG, is soo tasty and I can’t think of a better way to meal prep than by making a dish just like this one. Meat, vegetables, eggs, and DELCIOUSNESS all whipped up together in the convenience of a casserole. When I went paleo (hard to believe it’s already been 7 months!! Who wants to throw me a party?!), I thought any hopes of eating a casserole-type dish were forever gone. Casseroles always seem to be drowning in pools of cheese and certain franken-ingredients that are clearly off limits for my paleo self. Not this one! However, I was almost weirded out by how cheesy this tasted. No, seriously. Not a drop of cheese in this dish, but the combination of ingredients mimicked that cheesy, savory chicken spaghetti taste that we all love (sorry if you don’t love that taste, but you’re probably kind of weird). Cheesy goodness sans the cheese, no complaints here!
The title of the recipe from PaleOMG is Almost 5-Ingredient Pizza Spaghetti Pie and I made a few adaptations of my own, which turned out superb. I subbed 1.5 lbs. of chicken breast for the 1 lb. sausage it called for and cooked it on the skillet with some ghee. Ghee-licious, duh! Also, I “zoodled” 2 whole zucchini (dish needed something green, in my opinion). I adapted the rest of the recipe to accommodate the increased amount of ingredients I used. Use any meat or veggies that you please for this and let me know if you tried a combo that you loveeee. I for sure will be looking for variations on this to make throughout the semester.
Chicken Spaghetti Squash Pizza Pie (adapted from PaleOMG):
- 1 spaghetti squash, cut in half and remove the “guts”
- 1 ½ lbs. chicken breast
- 3 tbsp. ghee
- ¾ yellow onion, diced
- 2 zucchini, “zoodled” with spiralizer
- 1 ½ cup pizza sauce (I used Rao’s Marinara, can’t go wrong there)
- 1 tbsp. Italian seasoning (I also used Flavor God garlic lover seasoning, check out his site if you haven’t already. Awesome paleo seasonings I put on like, everything)
- 5 eggs, whisked
- Salt and pepper
Preheat oven to 400 degrees. Bake spaghetti squash face down on baking sheet for 30 minutes and remove the threads once cooled. Lower heat to 350 degrees. Place threads in a large baking dish. Heat large pan over medium heat with the ghee and cook the chicken until no longer pink (about 5 minutes on each side). Pull apart the chicken and add the onions. Cook until onions are slightly browned. Then add your pizza sauce, seasonings, and salt and pepper, mixing well. Add this mixture and the zoodles to the spaghetti squash threads in the baking dish. Add the whisked eggs to the dish, mixing until well combined. Bake in oven for about 50 minutes or until the top forms a slightly browned crust that is no longer runny. Let cool and enjoy.