Wow! It has been a minute since I posted last!! Life has taken some unexpected, crazy, and sometimes gut wrenching turns over the past few months. And I am guessing I am not the only one who feel like this out there. 2016 was a rough year for ALOT of people, but I also feel that 2016 brought many of us out of a complacent slumber, opened our eyes to what is going on, and revved up the activist fire within us. Those of you that know me personally, have seen my meteoric race to becoming a full-time activist as Co-founder of HELP, the Human Equality Love Project and as the Milwaukee chapter event lead for Moms Demand Action for Gun Sense in America. And that is in addition to my roles of mom, wife, friend, chauffeur, food blogger, and entrepreneur. Throw in a pelvic reconstructive surgery two days after Christmas and you got yourself one nutty mama with a crazy high BP.
Needless to say, my doctor recommended a “vacation” from anything “stressful” until after my surgery. Once I got over the sheer hilarity of that statement, I did realize one thing about my “vacation” and upcoming surgery. I was being given a rare gift, that most stay at home moms rarely (if ever) get. A hall pass to do ALL the things I NEVER have the time to do. Like what you ask? Well, there is the redecorating of my office, the family photo albums of 2013,2014,2015, and 2016 (I’m a little behind, ok?!). The re-organization of my kitchen pantry, the kids baby books (am I the only one whose books are still wrapped??) A stack of books I have been meaning to read since 2014, and binge watch all 6 seasons of Game of Thrones. And last, but certainly not least is to bake, cook and blog my way to happy town. So enough about me, let’s talk food!
This recipe is a MUST for those of us with kiddos! It is the age-old problem of every parent. The kids want carbs and dairy and you would like at least a fleck of vegetable to go with their beloved carbs and dairy. Spaghetti Squash Pizza Bake to the rescue! My oldest loves to help sprinkle the cheese and place the salami. She prefers salami as it tends to be less spicy than pepperoni. I also love this recipe because it doesn’t “hide” the vegetable it just presents it in a manner that is appealing to kiddos. Because believe me, this does not look like pizza!! The kids will know immediately that you are full of…beans. But, it won’t matter in the end because it tastes like PIZZA!!!! Enjoy! nom nom
- 1/2 lb ground Italian sausage
- 1 large or 2 medium spaghetti squash, appx 4 cups cooked spaghetti squash
- 3 cups marinara sauce, I used Rao’s homemade marinara sauce
- 2 large eggs
- 1/2 tsp sea salt
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 2 1/2 oz thinly sliced salami (or pepperoni, which my daughter thinks is too spicy!)
- 1/2 vegan parmesan cheese, I use Go Veggie Parmesan style Cheese or make my own.** You can also just use a bit more mozzarella and leave out the parmesan.
- 1/2 cup vegan mozzarella cheese, I use Daiya brand
**Here is a quick and simple way to make vegan parmesan
- Preheat oven to 425 F.
- Cut ends off the squashes, place cut side down and slice in half.
- Clean out and discard the insides of the squash
- Drizzle each half with olive oil, salt and pepper
- Place cut side down on a rimmed baking sheet. Bake for 30-45 minutes, or until spaghetti squash is soft and slightly browned
- Remove from oven, let cool until you can handle the halves. Shred with a fork and remove “spaghetti” from the skin
- Once the squash is cooked, drop the oven temperature down to 350 F.
- In a medium skillet over medium high heat, brown the Italian sausage until cooked through.
- In a medium bowl, combine the sausage, marinara sauce, eggs, sea salt, oregano, and garlic powder.
- Add the spaghetti squash to the marinara mixture. Stir to combine and put into a 9×13 baking dish. Smooth mixture into an even layer.
- Top with half of the salami/pepperoni, a layer of parmesan cheese, and then a layer of Mozzarella cheese.
- Top with the remaining salami and bake for 30-35 minutes until it sets and is bubbling.