Spaghetti Squash Pizza Bake
Spaghetti squash is one of my all time favorite Ketogenic (read more about ketosis here) side dish. It is loaded with nutrients such as zinc and vitamin A which promote healthy skin integrity and immune function. Spaghetti squash also contains high amounts of B vitamins that promote energy production and metabolism and serve as co-factors for neurotransmitters such as serotonin and dopamine. Most importantly, spaghetti is a nutrient dense and low-carb alternative to traditional wheat pasta.
1 medium spaghetti squash
1 jar of sugar free tomato or pasta sauce (you will need about 2 cups)
1 pound raw chicken sausage ( I used applegate farms)
1/2 yellow onion, chopped
1 tbsp butter
1 tbsp avocado oil
1 cup chopped basil
1/2 cup chopped mixed herbs (I did thyme, oregano, rosemary)
4 oz container of shredded cheese (I used a Parmesan & asiago blend)
8 oz container of fresh mozzarella pearls
1/2 tsp salt or to taste
Preheat over to 375F. Microwave spaghetti squash on high for 2-3 minutes or until tender enough to cut lengthwise. After cutting the squash lengthwise, scoop out seeded flesh and throw away. Sprinkle squash with sea salt and drizzle with avocado oil before placing face down on pan. Bake for about 35-40 minutes or until the squash flesh is tender enough to pull apart from the skin with a fork. Keep in mind the squash will be baked for another 20 minutes later. Scrape spaghetti squash out using a fork and set aside. In medium to large pan heat 1 tbsp of butter and sauteed onion until it becomes translucent. Add in ground chicken sausage and use a spatula to break apart larger pieces of meat. Continue to stir until chicken begins to brown or about 2-3 minutes. Next add 2 cups of desired pasta sauce or marinara sauce into the pan and cook for another 2 minutes before removing from heat and setting aside.
In large bake safe casserole dish place 1/2 of the spaghetti squash flesh onto the bottom of the dish and sprinkle with a pinch of sea salt.
Next sprinkle with 1/2 of the combined mixture of chopped basil and herbs.
After layering with fresh herbs, spoon half of the ground chicken and marinara from the pan over the herbs and spaghetti squash.
Lastly top with half of the shredded cheese before repeating these exact 4 layers again.
Before placing the squash back into the oven, top with mozzarella pearls. Bake in the oven at 375F for another 20 minutes. Option to place under broiler for last 2 minutes to brown the cheese. Top with fresh herbs and scallions and enjoy!