Hey there strong people!
It’s been a crazy 2+ week in our hometown of Napa due to intense wild fires, bad air quality, and school cancellations! A lot of devastation but most of us are fortunate to have an intact home and to be healthy. If you are reading this within a few weeks of the posting dates, consider visiting the link bellow (click image) for ways to donate.
Alright, on to the recipe! This is my take on a spaghetti bake that is not only gluten free because of the actual pasta sub BUT it’s also dairy free, sugar free, and Whole30 friendly. I know what you’re thinking, does this even taste good? Answer: YES! Even my pasta loving husband loved it and had it for lunch while it lasted.
Set aside for at least 15 minutes otherwise it will be hard to cut (and messy)! Garnish with fresh basil and enjoy!
Spaghetti Bake
Ingredients
- 1 spaghetti squash
- For the sauce:
- 1 lb. ground beef
- 1 lb. Italian sausage no sugar added
- 2 garlic cloves minced
- 1 28 oz can diced tomatoes
- 1 8 oz tomato sauce
- 1 6 oz tomatoes paste
- 2 Tbsp dried parsley
- 1 Tbsp dried basil
- 1 tsp sea salt
- Freshly ground black pepper
- For the egg mixture:
- 3 eggs
- 1 TBSP nutritional yeast
- 1 TBSP dried parsley
- 1 TBSP dried basil
- 1 tsp salt
- pepper
- Additional ingredients:
- 2 TBSP nutritional yeast
- Fresh basil
Instructions
- Preheat oven to 375. Cut the spaghetti squash width wise. Once oven is ready, place the squash on a cookie sheet and bake for 30-40 minutes or until fork tender.
- While the squash is baking, make the “Meaty Pasta Sauce” linked above. Start by browning the beef and Italian sausage over medium heat (about 4 minutes). Throw out most of the fat released by the meat. Add the garlic, canned tomatoes, tomato sauce, and paste. Mix well. Add the spices and mix well (again). Let it simmer on low heat covered for up to 2 hours stirring every once in a while.
- While the sauce simmers, make the egg mixture. Mix all the ingredients and whisk well.
- Once the squash is ready, using a fork, scrape out the strands.
- Throw all the stands from the spaghetti squash into the sauce (5+ Cups of squash).
- To assemble: pour half of the meat/spaghetti into a 12×9-15×10 baking dish, then half of the egg mixture, and finally sprinkle 1 TBSP of nutritional yeast over the entire thing. Repeat one more time by pouring the rest of the meat/spaghetti mixture, egg mixture and finally sprinkling one more TBSP of nutritional yeast.
- Bake for 30 minutes at 350 F.
- Let it cool for at least 15 minutes before serving. Garnish with fresh basil.
