Searching for a warm & hearty dinner?
Look no further because we’ve got you covered with our Grain-free Spaghetti Pie recipe.
Ps: it’s whole30 friendly too!
A comforting, warm and tasty weeknight dinner for the entire family to enjoy! I don’t know about you, but I love my comfort foods. They’re filling, they’re tasty, and they’re usually pretty simple to make. However, it’s not uncommon for classic comfort foods like casseroles, hotdishes (if you’re from Minnesota like me), stews and slow cooker meals to be made with heavily-processed ingredients, cream of this or that, way too much pasta, not enough veggies and 1,000 milligrams or more of sodium in just one serving. A combination that might leave you feeling puffy, tired and blah! But that’s why were here. To bring you healthy recipes that taste really good and do the body good!
Because who doesn’t love spaghetti!?
Spaghetti (lasagna too) has always been one of my most favorite meals. The combination of meat sauce, Italian seasonings and pasta is just plain hard to beat! It’s an easy dinner and one most everyone enjoys. However, the amount of pasta consumed on spaghetti night can be astounding, lack balance and add up to a very high carb (60 grams or more) meal. Now I don’t want you to think carbs are ‘bad’ – heck no, we need carbs! But unless you’re training for a marathon or some big athletic event, there’s a good chance that a very high carb meal might make you feel a little sluggish and blah – especially when eaten at night. We don’t want that!
By replacing pasta with spaghetti squash in this Grain-free Spaghetti Pie it not only makes this grain-free, gluten-free, paleo-friendly recipe possible; it also cuts the carbs down immensely and is more nutrient dense all around. One cup of cooked spaghetti pasta contains 42 grams of carbs while one cup cooked spaghetti squash contains 10 grams – 75% less carbs.
My extremely ‘picky eating husband’ gave this Grain-free Spaghetti Pie a thumbs up. A reason to celebrate!
This recipe is a winner! Even with 1 cup of onions, 1 cup of green peppers and 3 cups of spinach in this recipe I managed to pass the picky eater test! It’s always something to celebrate in our house when I can sneak in a few extra veggies into recipes that my husband will eat too. Grain-free Spaghetti Pie is a perfect weeknight recipe that makes 6-8 large servings. Serve it with a side of your favorite veggie to make a balanced, family-friendly and hearty dinner.
A recipe made completely in one cast-iron or oven safe skillet = quick kitchen clean-up!
However, if you don’t have an oven safe cast iron skillet, no worries! You can simply transfer the ingredients to a 9×13 casserole dish to bake.
Plan ahead and bake the spaghetti squash the day before.
This will help to speed up the time it takes to make this dish the night that it’s on the menu. If you’ve never cooked a spaghetti squash, here’s a step-by-step photo tutorial on how to bake a spaghetti squash.
Stock your freezer!
We all experience nights when cooking is the last thing we want to do. Both Jessica and I are big fans of cooking once and eating twice. This recipe is the perfect freezer-friendly meal. I recommend splitting the uneaten Grain-free Spaghetti Pie into 1 to 2 servings per freezer /oven safe container. When you’re ready to eat, throw it in the oven set at 350 degrees and re-heat until cooked through.
If you’re cooking for a larger family you may want to consider doubling this recipe so that you have some leftovers to stock your freezer with.
Sprinkle with a little Nutritional yeast to add some cheesiness yet keep it dairy-free.
Nutritional yeast, not to be mistaken with brewers yeast or bakers yeast, is a great way to add a nice nutty and cheesy flavor without dairy and it’s Whole30-friendly too. In addition it provides a great source of vitamin b12, folate, fiber and protein! Nutritional yeast is a main ingredient in our crispy, crunchy “Cheese” Pizza Kale Chips recipe. You’d never guess they were made without cheese.
If you don’t need to follow a dairy-free diet or you’re not on a Whole30, by all means if it floats your boat, you can top this Spaghetti pie with a little mozzarella and/or parmesan cheese. Yummy!
It’s time! It’s time to give this Grain-free Spaghetti Pie a try!
- 2 lb. spaghetti squash
- 1 Tbsp. Primal Kitchen avocado oil
- 1 lb. grass-fed ground beef or turkey
- 1 medium green pepper, diced (~1 cup)
- 1 small onion, diced (~1 cup)
- 3 garlic cloves, minced
- 3 cups spinach
- 1/4 cup fresh basil, roughly chopped
- 1 25 oz. jar no-sugar added marinara sauce of choice
- 3 eggs, whisked
- Sea salt & pepper to taste
- Nutritional yeast (optional)
For the Squash:
- Pre-heat oven to 400 degrees.
- Cut spaghetti squash in half length-wise, scoop out seeds, rub with avocado oil and place face down on a baking sheet. Bake for 30-35 minutes or until squash is slightly soft to touch. Remove from oven and allow to cool.
- Once you can handle the squash, scrape squash with a fork to remove the spaghetti squash strands. (click here for photo tutorial)
- Set aside.
While squash is baking:
- In a 10-12 inch. cast iron or oven safe skillet placed on medium high-heat, add the beef, peppers, onions and garlic. Season with sea salt and pepper. Brown beef and sauté until peppers and onions are cooked through.
- Next add basil and spinach. Sauté until spinach is wilted.
- Turn off heat and stir in marinara sauce and whisked eggs.
- Lastly, carefully stir-in spaghetti squash strands (if you’re using a 10 inch skillet – the skillet will be full).
- Place spaghetti pie in oven and bake for 30 minutes on the lower shelf (if you notice top is getting too brown, cover with foil).
- Once baking time is complete, take out of oven and let set for 10-15 minutes before serving.
- Sprinkle with nutritional yeast for a nutty & cheesy flavor if you desire.
****This recipe is made completely in one cast-iron or oven safe skillet. However, if you don’t have an oven safe cast iron skillet, no worries! You can simply transfer the ingredients to a 9×13 casserole dish to bake.
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- Serving Size: 1/8 of recipe
- Calories: 215
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 11 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 15 g
We’re up for the challenge! What’s you’re favorite comfort food dish that we could re-create in a healthy way?
Pin now to make later!
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