Paleo Italian Spaghetti Squash Pie

4.0/5 rating (5 votes)
Paleo Italian Spaghetti Squash Pie

I love my one pot meals especially when they are Paleo Italian dishes!  I am bringing in 2015 with my new Paleo Italian recipes and I hope you love them.  Thank you to Shop Rite in E. Hartford/Manchester, CT for the ingredients to make this delicious recipe.

I created this one because I love comfort Italian food and this has all of my favorite ingredients in one pie. I made this dish in a spring form pan which was great for entertaining - Made it a gourmet dish!  I also use my 9x10 baking dish.

My husband loves this recipes for lunch.

This is also a great Sunday clean out  your refrigerator dinner.  Take all of your leftover veggies and add them to the meat sauce!  yummy...




  • 1 large spaghetti squash
  • Olive oil or Coconut oil
  • 1 pound ground turkey
  • 1 pound turkey sausage (hot or sweet)
  • 1 large zucchini, chopped
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 8 ounces mushrooms, chopped
  • 1 28 ounce can petitie diced tomatoes (and their juices)
  • Kosher Salt
  • Freshly ground black pepper
  • 1 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 3 large eggs, whisked (room temperature)


  1. Preheat oven to 350 degrees.  Poke about 10-12 holes in your spaghetti squash with a long metal skewer then place on a baking sheet and bake for 35 minutes.  Remove from oven and cool.

  2. In a large sauté pan over medium heat add in about 1 tablespoon of olive oil or coconut oil.  Once hot add in ground turkey.  Take the casings off the sausage and add them into the pan.  Break apart the meat with a wooden spoon and cook until the sausage is no longer pink.  This will take about 7-10 minutes.  Remove meat from pan and into a bowl and wipe down the pan with a paper towel.

  3. In the same pan add in another tablespoon of oil over medium heat.  Add in the zucchini and cook for about 2 minutes.  Add in the onion, garlic and mushrooms and continue cooking for another 3-4 minutes.  Season with 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground pepper.

  4. Take the cooled ground turkey and sausage and place on a working board and cut up to very small pieces.  Add to the pan with the vegetables along with the diced tomatoes, basil, oregano, parsley and time.  Let cook for 2 minutes then taste for any additional salt or pepper.  Set aside.

  5. Take a 9x10 baking dish and brush with about 1 tablespoon of olive oil or coconut oil.  Slice the cooled spaghetti squash in half the long way and take out the seeds with a spoon.  Using a fork remove the threads and add them into the prepared baking dish.  

  6. Pour the meat sauce mixture over the spaghetti squash and use a fork to combine together.  Pour whisked eggs over the top and twirl around to create an even layer over the entire pan.  Bake for 45 minutes, cool, slice and enjoy!

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