Tag Archives: spaghetti squash

Paleo Breakfast Spaghetti Squash Boats

This is a sponsored post written by me on behalf of Jones Dairy Farm. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

These Paleo Breakfast Spaghetti Squash Boats are a comforting meal filled with all your favorite breakfast items, while being healthy and delicious!

Paleo Breakfast Spaghetti Squash Boats

I usually like my breakfast to be quick and easy because I like to get a lot done in the morning, but on weekends, I like to take some time and effort into making a brunch item that’s extra special for me and my husband. These Paleo Breakfast Spaghetti Squash Boats came together on one such occasion on a lazy Saturday and it was one of the most delicious brunch meals I’ve cooked at home filled with all the yummy ingredients.

If you’ve never heard of spaghetti squash boats, they are cooked halved spaghetti squash filled with whatever your heart desires, and you eat it straight out of the hardy squash skin. It’s so fun to eat and while being decadent and light at the same time. In this recipe, I loaded my spaghetti squash boats with a mixture of spinach, onion, Jones Dairy Farm All Natural Turkey Sausage, and a runny egg, and the combination of flavors and textures is pretty dang amazing.

Paleo Breakfast Spaghetti Squash BoatsPaleo Breakfast Spaghetti Squash Boats

If you’ve never heard of Jones Dairy Farm, they are a company that makes yummy and healthy breakfast sausage and smoked meats that are antibiotic free and certified gluten free. I was immediately attracted to their clean list of ingredients that are easily recognizable. And the taste of the various breakfast sausage I’ve tasted are all so delicious and flavorful, and really great in recipes like this Paleo Breakfast Spaghetti Squash Boats.

I was easily able to find the turkey sausage used in this recipe at a Sprouts near my house, but they are available at various stores nationwide so you can check out their website to find out if they are near you as well. And while you are there, browse through their other products as well and see what they are up to on their Facebook, Twitter, Instagram, Pinterest, and YouTube! They are often sharing drool worthy recipes that include their sausage and meats, which always inspire my next breakfast.

Hope you enjoy these  Paleo Breakfast Spaghetti Squash Boats as much as we did! They were so good that I was scraping the bottom of the squash skin to get every last strand, so don’t be surprised if you find yourself doing the same. Hey, it’s no judgement zone when it comes to eating on this blog!

Paleo Breakfast Spaghetti Squash Boats Paleo Breakfast Spaghetti Squash Boats

Breakfast Spaghetti Squash Boats

Course: Breakfast
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 397 kcal
Author: Jean Choi

These Paleo Breakfast Spaghetti Squash Boats are a comforting meal filled with all your favorite breakfast items, while being healthy and delicious!

Print

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F. Cut the spaghetti squash in half and remove the seeds. Place cut side down on a baking sheet. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.

  2. OR, use the Instant Pot method to cook the spaghetti squash: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual. Release the pressure immediately and open the lid. Cut the squash in half.

  3. Remove the seeds, then use a fork to loosen up the flesh of the spaghetti squash, but leave them inside the skin. Set aside.

  4. Preheat the oven to 425 degrees F.

  5. Heat coconut oil in large skillet over medium high heat.

  6. Add onions and sauté for 4-5 minutes until translucent. 

  7. Add garlic and stir together for 1 minute until fragrant. 

  8. Add Jones Dairy Farm All Natural Turkey Sausage, spinach, coconut milk, salt, and pepper, and cook stirring until the sausage is cooked through and the spinach has wilted down, about 5 minutes

  9. Stir in tapioca starch until the mixture is slightly thickened, then remove from heat. 

  10. Top the spaghetti squash halves with the sausage and spinach mixture, dividing them evenly. 

  11. Make an indent in the middle of the squash halves and crack an egg into each indent.

  12. Bake in the oven for 20 minutes, until the egg whites are cooked through and the yolks are still runny. 

  13. Sprinkle with red pepper flakes, if using, and serve hot.

Nutrition Facts
Breakfast Spaghetti Squash Boats
Amount Per Serving (1 spaghetti squash boat)
Calories 397 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 14g 70%
Cholesterol 163mg 54%
Sodium 802mg 33%
Potassium 1046mg 30%
Total Carbohydrates 35g 12%
Dietary Fiber 7g 28%
Sugars 11g
Protein 18g 36%
Vitamin A 172.9%
Vitamin C 42.4%
Calcium 21.2%
Iron 28.5%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Sloppy Joe Casserole

This easy Whole30 friendly and Paleo Sloppy Joe Casserole is a perfect weeknight family dinner recipe, and it’s great for leftover as well! It’s a delicious twist on a childhood favorite.

Paleo Sloppy Joe Casserole

Oh boy. I made a new recipe that I’m probably going to make over and over again. I don’t know if I can even describe this Paleo Sloppy Joe Casserole in a way that’s accurate enough to justify how tasty it is. It’s basically sloppy joes in a casserole form (duh), baked with extra sauce to coat the spaghetti squash that it’s cooked with. The concept is so simple, but the flavors are so comforting and takes me back to my childhood home cooked meals.

I’ve been loving getting creative in the kitchen lately ever since I handed in my manuscript for my Korean Paleo cookbook, now that most of my energy isn’t spent on creating and perfecting recipes for the cookbook. Also, I’ve been eating SO MUCH Korean food during the cookbook writing process, so all-American dishes like this Paleo Sloppy Joe Casserole is such a welcome change in the kitchen.

Paleo Sloppy Joe CasserolePaleo Sloppy Joe Casserole

This recipe is pretty dang easy on its own, but becomes even easier if you own an Instant Pot. The first thing you are going to have to do is cook your spaghetti squash, and if you use the Instant Pot method, you don’t even have to cut the squash before cooking it. I love that because cutting a whole squash is always a pain in the butt involving a lot of arm muscles, the ones I don’t have. Time to fit in some arm workouts.

The rest of the steps are pretty straightforward, and you’ll glad to hear that the leftovers are delicious as well. I’ve tried reheating it in the oven and in the microwave, and they both tasted great and retained moisture well. It’s a great weeknight meal to feed a family, and if you have a busy week coming up, double up the recipe and cook it in a 9×13 baking dish to enjoy the leftovers for days!

Paleo Sloppy Joe Casserole Paleo Sloppy Joe Casserole

Paleo Sloppy Joe Casserole

Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Servings: 5 servings
Calories: 334 kcal
Author: Jean Choi

This easy Whole30 friendly and Paleo Sloppy Joe Casserole is a perfect weeknight family dinner recipe, and it's great for leftover as well! It's a delicious twist on a childhood favorite.

Print

Ingredients

  • 1 medium spaghetti squash
  • 1 tbsp coconut oil
  • 1 lb ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 cup tomato sauce
  • 1/2 cup paleo ketchup or your favorite Whole30 ketchup if on a sugar detox
  • 1 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp sea salt
  • 2 eggs whisked

Instructions

  1. Preheat the oven to 400 degrees F. Cut the spaghetti squash in half and place cut side down on a baking sheet. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.

  2. OR, use the Instant Pot method to cook the spaghetti squash: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual. Release the pressure immediately and open the lid. Cut the squash in half.

  3. Remove and discard the seeds, then transfer the threads of the spaghetti squash to an 10x10 baking dish. 

  4. Lower or preheat the oven to 350 degrees F. 

  5. Heat coconut oil in a large skillet over medium heat. 

  6. Add ground beef, onion, and garlic, and cook stirring until the beef is browned, about 5-7 minutes. 

  7. Drain the liquid from the skillet. 

  8. Add tomato sauce, ketchup, coconut aminos, apple cider vinegar, dijon mustard, and sea salt, and stir together. Remove from heat.

  9. Pour the sloppy joes mixture over the spaghetti squash and stir together with a fork. Let it cool for 10 minutes. 

  10. Mix in whisked eggs until well combined. 

  11. Bake in the oven for 1 hour. 

  12. Cool for 10-15 minutes before serving.

Nutrition Facts
Paleo Sloppy Joe Casserole
Amount Per Serving (1 serving)
Calories 334 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 9g 45%
Cholesterol 129mg 43%
Sodium 1128mg 47%
Potassium 546mg 16%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 8g
Protein 19g 38%
Vitamin A 8.6%
Vitamin C 8%
Calcium 4.5%
Iron 15.3%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

I’m back home after a fun weekend at Sonoma County with friends I have known over half of my lifetime. One of my childhood friends and I have the same exact birthday (it’s tomorrow… yikes!) so we did a weekend getaway to celebrate our big 3-0 in wine country. The entire weekend was filled with wine, laughing, reminiscing, eating, and more wine. It felt so good to connect with old friends who I rarely see anymore.

While I didn’t partake in any of the wine drinking (I quit drinking about a year ago), I did eat some really great delicious food. At one of the wineries, they were selling pizza that everyone was able to eat except for me. These kinds of social situations do not bother me at all anymore, but I have been craving pizza ever since I was surrounded by the delicious looking slices that smelled divine fresh out of the oven. So of course, I had to make pizza at home that I can eat!

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

Spaghetti squash is everywhere during this time of year in this part of the world, and I got the idea to use it as a pizza crust when I didn’t know what to do with the one that’s been sitting on my counter for over a week. I figured, if it didn’t work out, then I’m sure I’ll eat it anyway with some pizza sauce and toppings because you can never go wrong with those flavors.

Thankfully, I loved how it turned out! It won’t be like a real pizza crust in texture. This crust is thinner and more fragile, so I wouldn’t load it up with heavy toppings. However, it does still hold up well and tastes really great. If you make this expecting a traditional pizza, then you may be disappointed.

However, if you are like me and you are looking for a delicious gluten-free and low carb alternative when the pizza craving hits, this spaghetti squash pizza crust will definitely hit the spot!

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Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza CrustSpaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 2 -4 servings
Author: Jean Choi
Print

Ingredients

  • 1 medium spaghetti squash
  • 2 tbsp coconut flour
  • 1 egg
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Freshly cracked black pepper, to taste
  • Pizza toppings: tomato sauce, cheese, pepperoni, mushrooms, etc.

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut the spaghetti squash in half and place cut side down on a baking sheet.
  3. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.**
  4. Remove the seeds, and use a fork to loosen the spaghetti squash threads. Rest until cool enough to handle.
  5. Once the squash has cooled, remove the threads and wrap them in a kitchen towel, paper towel, or a cheesecloth. Squeeze out as much water as possible. This may take some time and muscle. Make sure to leave the least bit of moisture to ensure a crispy crust.
  6. Place the threads in a large bowl, and add coconut flour, egg, oregano, garlic power, salt, and pepper. Mix well with your hands.
  7. Place a parchment on a baking sheet. Pour the dough mixture on the parchment paper and press it into a thin even layer, about 1/4 inch thick.
  8. Bake in the oven for 20-25 minutes until the edges start to brown.
  9. Remove from oven and top with tomato sauce and your favorite pizza toppings.
  10. Bake for additional 10 minutes.
  11. Cool for 5 minutes before slicing and enjoying!

Recipe Notes

**If you have an Instant Pot, cook the spaghetti squash using the following method: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual.

Spaghetti Squash Pizza Crust