My healthy sister-in-law, Cathy Kayne, has often added this Paleo Magazine dish to our traditional Passover fare at my parents’ home in North Carolina. She modified this recipe from its original to make it kosher for Passover.
Servings: 3 to 4
1 large spaghetti squash (about 600
1/2 yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
3 eggs, whisked
salt and pepper, to taste
Optional: Add anything you like with pizza: veggies, basil, even cheese if you do the primal plan. My sister-in-law adds sauteed peppers, onions, mushrooms and spinach.
Preheat oven to 400 F.
Cut spaghetti squash in half lengthwise. Place cut-side down on a baking sheet and bake for 20 to 25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 F.
Once squash is done cooking, remove threads by scraping out with a fork and place in a greased 8-by-8-inch baking dish.
Place a large pan over medium heat. Add onion and sauté. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
Add sautéed veggies to the pizza sauce mizture, then all to the 8-by-8 dish and mix well with spaghetti squash threads.
Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
Let rest for 5 minutes before serving.