Low Carb Spaghetti Squash Pizza Casserole (Paleo, Whole30, AIP, Keto)
Ingredients
- 1 cooked spaghetti squash using the oven or instant pot
- 1 lb ground beef or Italian sausage if tolerated
- ½ white onion diced
- 2 cloves garlic minced
- 1 cup mushrooms sliced
- 1 tsp sea salt
- ½ tsp black pepper omit for AIP
- Optional- 2 eggs omit for AIP
- 1 cup sugar-free "tomato" sauce use this for AIP, or a sugar-free sauce if you tolerate nightshades
For toppings
- ¼ cup black olives sliced
- ¼ cup red onion diced
- 1 tbsp fresh basil chopped
- 2 tsp fresh parsley chopped
Instructions
- Preheat the oven to 400 F and prepare an 8x8" baking dish
- Using a large skillet on medium heat, brown the ground beef (or sausage) and lightly salt. Set aside, reserving some of the fat in the pan.
- Saute the white onion and garlic in the pan until lightly translucent. Add in the mushrooms and cook for 3-4 minutes or until soft. Set aside.
- Take the cooked spaghetti squash and remove the strands with a fork and place in a large mixing bowl. Use a paper towel or clean cloth to pat down some (but not all) of the excess liquid.
- If using eggs, whisk the eggs together in a separate bowl, and mix with the squash, salt, and pepper.
- Mix the ground beef, cooked vegetables (reserving about 8-10 mushroom slices), and 3/4 cup of the sauce with the spaghetti squash. Pour into the casserole dish and evenly distribute.
- Top the casserole with the remainder of the sauce and mushrooms.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven and top with extra toppings. Use a spatula to remove slices and enjoy!
Notes
All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 196kcal | Carbohydrates: 18.2g | Protein: 22.5g | Fat: 4.4g | Fiber: 4g