This paleo spaghetti squash pie combines meat, veggies, and loads of flavor for a hearty dish you can feel good about placing on the dinner table.
Paleo Spaghetti Squash Pie
Even my pickiest eater, who strongly dislikes spaghetti squash and most vegetables in general, will eat this for dinner without (much) complaint. That’s a win in my book!
As a mom, I love that this pie is packed with veggies. As carnivores, my family loves that it’s packed with meat. We all love the amazing flavor, and the stick-to-your-ribs heartiness of this one-dish meal.
About the ingredients
Of course, I recommend sourcing pastured meats from local farms. The same goes for the veggies: whenever possible, I encourage you to buy from local growers who follow organic practices.
Or maybe you’ll try your hand at growing some of these ingredients yourself! In fact, this hearty dish came out of my own quest to create family meals from homegrown ingredients.
My family and I get a real kick out of growing our own food. There is nothing quite like sitting down to a 100% homegrown meal.
But regardless of where your ingredients come from–your backyard, the farmer’s market, or the grocery store–I hope your family enjoys this paleo spaghetti squash pie as much as mine does.
- Preheat over to 400 degrees F. Halve each squash and remove seeds. Place squash on a baking sheet, cut side down.
- Bake squash for 45 minutes, until cooked through.
- Allow squash to cool. When cool enough to handle, scoop and shred strands of squash and set aside.
- Reduce oven temperature to 350 degrees F.
- Brown ground pork with diced onions in a large pot over medium heat.
- Add seasonings and stir to combine.
- Remove from heat and stir in tomato sauce, greens, bell pepper, and reserved squash.
- Beat eggs in a small bowl, then add to the meat mixture. Stir until egg is just combined, then transfer the entire mixture to a 9x13 baking dish.
- Bake at 350 degrees F for about one hour, until mixture is bubbling and eggs are set.
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…