Paleo Spaghetti Squash Hawaiian Pizza Pie
When I saw this I knew I had to make it, given my childhood history with Hawaiian pizza and my current obsession with spaghetti squash. And honestly, it was pretty good, but didn’t excite me the way that little pile of ham and pineapple did as a kid. But then again, I’m also not nearly as excited these days by a fountain soda that combines Coke, root beer, orange soda, Sprite and Mountain Dew. That was really all about Mom’s reaction anyways, and these days if I did that she’d probably say “you forgot the vodka, are you pregnant?”
Alas, I stray. Courtney loved this dish, and he’s not known for loving vegetables. As in, last night I caught him unrolling my stuffed cabbage rolls, eating the turkey and sneaking the cabbage to the dogs. So give this a try, I’ll let you be the judge.
Paleo Spaghetti Squash Hawaiian Pizza Pie
From Smile Sandwich
Ingredients:
- 1 medium spaghetti squash
- 1 ham pre-cooked ham chunks
- 1 medium onion, diced
- 1 12oz can pineapple chunks
- 1 cup pizza or pasta sauce
- 2 eggs, whisked
- Coconut oil for cooking
- Fresh basil, salt & pepper
Instructions:
- For the spaghetti squash: Preheat oven to 375°F. Cut the squash in half lengthwise and scoot out the seeds and fibers. Sprinkle with salt and pepper and place upside down on a greased baking sheet. Cook for about an hour, or until skin gives under pressure and the inside is tender. Once cool enough to touch, use a fork to scrape out all of the flesh. It will come out in spaghetti like strands.
- While the squash cooks, heat coconut oil in a large pan. Sauté ham and onion together until browned and the onions are soft.
- Spray a casserole dish with non-stick cooking spray. Mix the squash, ham, onion, pineapple, and pizza sauce all together in a large bowl. Pour the eggs and seasonings over and mix to combine, until the eggs mix in well.
- Bake for 1 hour or until the top forms a slight crust.
Serves 6
