Paleo Baked Spaghetti

I’ll admit that I go through food phases.  For a while I was all about grilling chicken thighs and I’m pretty sure I ate that every day for lunch and sometimes dinner for a good couple of months.  In the winter I get on a comfort food kick and make meatloaf, chili, and stew every week (or so it seems).  As the season changes from winter to spring and back to winter again because Mother Nature can’t seem to make up her mind in Indiana, I find myself wanting spaghetti (or maybe its simply because my race season has started and I always want spaghetti when I’m running.)  Either way – I’ve been playing around with using spaghetti squash, zucchini, and yellow squash as my noodles.  But all in all, it is the same variation of the same thing – squash noodles and sauce on top.  Then my friend sent me a link for baked pizza spaghetti  pie.  I thought I could do something like this but make it more like baked spaghetti and less like pizza plus add in my own favorite things.  It makes a ton and I plan on eating it for lunch every day this week so I suppose I’ll share the rest with my husband so it won’t go to waste.  Enjoy!

Lunch for the week!  Totally customizable for your specific taste buds too!

Lunch for the week! Totally customizable for your specific taste buds too!

Ingredients
1 large (or 2 small) spaghetti squash
1 pound grass-fed ground beef
1 yellow onion, diced
1 green bell pepper, diced
1 cup mushrooms (your choice of kid), sliced
1 small can black olives, sliced
1 tablespoon coconut oil
1 cup – spaghetti sauce (no sugar added, I used Classico)
4 eggs, beaten
salt and pepper to taste

Directions
1. Preheat the oven to 350 degrees.  Grease an 8×8 glass baking dish, or I used a 2 quart dish which is a 7×11, either one will do, and set aside.
2. Cut spaghetti squash in half lengthwise. Remove seeds and threading.  Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it.
3.  Using a fork, shred the squash into a large bowl and set aside.
4.  Place a large pan over medium heat. Add ground beef, bell pepper, mushrooms, and onion. Cook until pink no longer remains in the beef and it is broken up into pieces.  Add in olives and mix together.
5.  Combine the beef mixture with the spaghetti squash in the bowl.  Add 1 cup of spaghetti sauce, salt and pepper.  Finally, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
6.  Evenly distribute the mixture into your baking dish and bake for 45 minutes to 1 hour until a slight crust forms on top of your baked spaghetti.  Let it rest for 5 minutes before serving.

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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

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