My Quest for Pizza..

27 01 2013

There are VERY few things I miss from my old pre-WLS/gluten free life, and the benefits of where I am right now far outweights (heh) where I was. I miss drinking while I eat but have come to read that drinking and eating isn’t really good idea for anyone, not just WLS people.

I miss pizza.

I have come to realize that it is the memory of foods (see my TIMBITS post earlier this week)is what I miss, because once your palate changes, you can never really go back. I miss those Friday nights after a long and arduous week at work when I could come home and look forward to unwinding with a medium pizza and garlic dipping sauce. It is so unhealthy to use food to manage stress.


So my quest to find a healthy happy medium in my life. This recipe along with the Tipton Pizza soup seems to satisfy the pizza cravings and leave me happy and less bloaty than pizza would. Yes, this recipe has spaghetti squash in it! We seem to eat a lot of spaghetti squash.. well it IS winter in Canada and we really try to eat locale-in season. The thought of eating something shipped in from Chile seems like such a waste of fossil fuels and not to mention, how soon did they have to pick it to make sure it didn’t rot during transport? If none of the above appeals to you, then the third reason is in-season fruit and vegetables are cheap. So the short answer is yes, right NOW we eat a lot of squash but come summer, squash what?

How to Roast Spaghetti Squash
Roasting spaghetti squash is super easy, and I usually do it when I am pre-heating the oven for something else. Slice the squash in half, scoop out the seeds, lay cut side down in a baking dish, stab the outside tough skin like you are a cereal killer, add about an inch of water and pop in a 400 degree oven for 20-30 minutes. Neglect while you focus on the dinner dish you are going to throw into the warm oven next.
I know when it is done when I press on the outer skin of the squash and it yields. Pop out of oven and let cool. Scoop innards into a dish and pop into the fridge for another night. It is fine in your fridge for a week. I do this a lot on the weekend knowing I am going to make a casserole or a seafood carbonara with it later in the week.

Paleo Pizza Casserole
adapted from tessadomesticdiva

2 pounds of ground meat, grass fed
8 ounces chopped pepperoni or chorizo etc.
1 onion, chopped
4 cloves garlic, grated to a pulp
1 tbsp fat of choice (olive oil etc)
1 teaspoon of oregano, basil, & thyme or not if you using pizza sauce
1 cup chopped mushrooms (optional)
1 green pepper (optional)

4 cups roasted spaghetti squash “noodles’
2 cups red sauce – either use pizza sauce from a can or if you are adverse to any ingredients on the back of the can, passata also works. For ours I used pureed tomatoes (passata) and added spices.
2 eggs
3/4 cup Daiya cheese or if you are eating dairy a nice shredded pecorino.
1/4 cup of grated parm reggiano

The nice thing about this meal is it can be made ahead of time. So if you are doing this in one shot, pre-heat your oven to 375 degrees, grab your 9 x 13 inch casserole dish and pre-spray/lube it up with your FOC (fat of choice)

Grab a large mixing bowl… seriously, a large one and dump the innards of the spaghetti squash in there. Set aside.

In a large skillet, add some fat of choice, and saute onions and grated garlic. My pizza always has mushrooms on them, so add them now and let them saute a bit. If you want green peppers, throw them in now. Once wilty and cooked, scoop all of that into your squash bowl, and use the same skillet and throw in your ground meat, cooking until the pink is gone. Add spices to meat IF you are using a plain tomatoe sauce(passata), if you are using a pizza sauce, omit the spices as it may be overkill.

Add the cooked ground meat to the squash bowl, add in the tomato sauce and mix. It is a gooey, sloppy mess, which is what you want. At this point crack in two eggs and add the parm cheese (if you are still eating dairy, if not omit the cheese). Stir until completely combined and slide it into your pre-fatted baking dish. At this point add the grated cheese and lay the pepperoni on the top, so all the lovely fat and salt drips into the squash below.

Bake for 30ish minutes until the middle is nice and hot or saran wrap and pop into the fridge saving it for another night.

Nuts on this depends on what sort of ground meat you use.. turkey will be less caloric than beef or pork but you end up cooking off most of the fat from the ground meat. Nuts here are for 2 lbs of extra lean ground beef. WLS is for 12 servings per casserole, double or 1.5 time for normal stomachs.
Calories 283, Carbs 15g (NET 12g), Fat 17g, Protein 19g, Sugar 7g




One response

27 01 2013

looks great !!!

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