Andouille Spaghetti Squash Pie {PALEO}

So I almost typed this recipe up as: Andouille Spaghetti Squash Pie with Caramelized Onions and Sundried Tomatoes {PALEO}.  That would have been my longest recipe title to date.  It’s been an off morning…  One such exhibition: finding salsa in the spice pantry, or there was the throwing of a shoe in frustration, or the guy that wouldn’t get off the bench I wanted to use, Emron shutting Eli’s finger in the door.  Who ever said, “When it rains, it pours,” knew what they were thinking about.

But, I’ll stop complaining.  Instead, I’m going to tell you about this amazing recipe, and I’m not just tooting my own horn here, I have bonafide proof in the form of EVERYONE asking for seconds!  I was inspired by this recipe from Paleomg.  The idea is pretty simple: Basically, we are taking all the deliciousness of pizza and turning it into a casserole with a base of spaghetti squash.

I had the squash, I had some Andouille sausage but I wasn’t sure what to pair with the spicy, smoky flavors of the sausage.  My “research.” (Drooling over food porn totally qualifies as research for a food blogger, in fact…)  My research (no quotes) lead me to add sundried tomatoes and caramelized onions to the recipe.  And the rest is history!  Here you have it: Andouille Spaghetti Squash Pie {PALEO}.

• Servings: 4-6
• Time: active time: 30 minutes, bake time: 1 hour
• Difficulty: easy
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Ingredients:

• 1 large spaghetti squash
• 1 pound Andouille Sausage
• 1 red onion, caramelized
• 1/2 cup sundried tomatoes, chopped
• 1 cup pizza sauce (no sugar added, nothing funky)
• 1 teaspoon dried basil
• salt and pepper, to taste
• 3 eggs, whisked

Directions:

1. Preheat your oven to 400 degrees F. Grease an 8×8 baking dish, put it aside.
2. Carefully cut the spaghetti squash in half lengthwise. Now, let’s roast it. Place the squash cut side down onto a baking sheet and bake for about 30 minutes. You will know the squash is done when the outside is softer and gives if you press on it. Reduce the oven to 350 degrees F.
3. As the squash is baking you will want to caramelize those onions. Click here for complete instructions.
4. In a large pan cook the sausage over medium heat, breaking it up as it cooks. It’s done when you can’t see any more pink.
5. When the squash is done baking, harvest the strands and put them in a big bowl. Add the caramelized onions, sausage, sundried tomatoes, pizza sauce and basil. Stir well.
6. Next, add the whisked eggs to the bowl. Mix until you can no longer see the eggs.
7. Dump everything into your greased 8×8 baking dish. Place in the oven for about 1 hour. You will know it’s done when a slight crust forms.
8. Let rest 5 minutes before serving. Eat and enjoy!!

Note:

Caramelizing onions takes some time.  If you’re pressed for time feel free to cook the onions together with the sausage.  The flavor won’t be exactly the same, but it will still be good!

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