Recipes / Dinner

Paleo Pizza Casserole - Dump and Go Dinner

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Paleo Pizza Casserole - Dump and Go Dinner

Lisa
The Cook
6 Servings
11 Ingredients
13 Comments

Taking inspiration from sausage pizza, this paleo casserole dresses up spaghetti squash with Italian herbs, marinara sauce, beef, and sausage.

Read More
6 Servings
11 Ingredients
13 Comments

Ingredients

  • ¾ cups cook Ground Beef
  • ¾ cups cook Ground Sausage
  • 1 ¼ cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 1 teaspoon Sea Salt
  • 1 teaspoon Oregano, Dried
  • 1 teaspoon Thyme, Dried
  • 1 ½ teaspoons Basil, Dried
  • 4 cups cook Squash, Spaghetti
  • 2 cups Marinara Sauce
  • 2 individual beat Egg

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine beef, sausage, onions, garlic, sea salt, oregano, thyme, basil, spaghetti squash, marinara sauce and eggs.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine beef, sausage, onions, garlic, sea salt, oregano, thyme, basil, spaghetti squash, marinara sauce and eggs.
  2. Divide mixture evenly between indicated number of 8x8 foil baking pans.
  3. Bake at 400F for 30 minutes.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
261
Total Fat
16g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
128mg
Sodium
1038mg
Total Carbohydrates
11g
Fiber
1g
Sugar
6g
Protein
18g
WW Freestyle
7

Categories

shellfish-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, winter, fall, whole30, nut-free, real-food, diet, low-carb, wwfreestyle, wwfreestyle7-8

Categories

shellfish-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, winter, fall, whole30, nut-free, real-food, diet, low-carb, wwfreestyle, wwfreestyle7-8

13 Comments

Join the discussion

  1. This was delicious! The whole family loved it. We ended up with enough leftover for my lunch the following day but nothing left to freeze! Thanks for a great recipe 🙂

    Reply

  4. We tried it tonight and it was very yummy. However, it came out of the oven a bit more moist then how it looks in the picture. I think I was expecting a kind of dry lasagna consistency rather than a wet spaghetti one. Just to be sure I understand the instructions, should we keep the tin foil on the baking pan while it’s in the oven (we did do that). Or should we take off the foil to allow some of the moisture to evaporate? Either way, it was really delicious, just want to be sure we are doing it right. 🙂

    Reply

    1. Thanks for sharing with us James! As far as the foil goes, try removing it next time before baking. Typically, unless the recipe specifically says to leave the foil on during baking, we recommend removing it. Glad you enjoyed the casserole!

      Reply

    1. Melinda, you can roast the spaghetti squash in the oven at 400 degrees (slice in half and brush with olive oil). You can also cut it in half and cook it in the microwave.

      Reply