Paleo Mexican “Casserole” with Winking Girl Skillet Sauce

Juli Bauer from PaleOMG came up with this amazing casserole a while ago called “Spaghetti Pizza Pie” I make it almost every week and my clients love it.

So I always change up the recipe depending on what I have on hand. This time, I tried with this amazing skillet sauce from Winking Girl Food and made a Mexican version. If you eat dairy you can add grated cheddar and/or sour cream. Enjoy! Here’s the link to the original recipe that inspired me http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/

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Paleo Mexican "Casserole" with Winking Girl Skillet Sauce
 
Author:
Serves: 4 servings
Ingredients
  • ½ spaghetti squash
  • 1 lb of ground beef
  • 1 bag of Taco Skillet Sauce by Winking Girl Food
  • 2 cups of mushrooms
  • 4 cups of spinach
  • salt and pepper, to taste
  • 1 teaspoon of garlic powder
  • 1 teaspoon or more of chili powder
  • 3 eggs, whisked
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut spaghetti squash in half lengthwise. 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. Then reduce oven heat to 350 degrees F.
  3. Once the squash is done cooking, remove threads and place in a bowl (I only used ½ of the squash for this recipe).
  4. Place a large fry pan over medium heat. Add ground beef and cook until pink no longer remains and it is broken up into pieces. Then add the bag of Taco Skillet Sauce and warm it up for a few minutes. Transfer to the bowl with the spaghetti squash.
  5. Using the same pan, add a tablespoon of fat and saute the mushrooms for 8 to 10 minutes, transfer to the bowl. Same thing for the spinach.
  6. Add the garlic powder, chili powder and salt and pepper and mix well.
  7. Lastly, add whisked eggs to the bowl and mix everything together until you can no longer see the eggs.
  8. Put everything in a 8"×8" greased baking dish.
  9. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  10. Let rest for 5 minutes before serving.

 

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