Mexican Spaghetti Squash Pie

I have really been into making ahead my dinners lately. It truly cuts down on the stress of busy evenings. I have also been creating Paleo weekly meal and grocery lists for some friends in the recent weeks, so instead of making a different meal plan for my family, I have just been using these same plans here. That being said, I do make sure that the meals are tasty, easy, and mostly able to be prepared ahead. One meal that I put on my first week of meal plans was this Pizza Spaghetti Pie. It is a tasty recipe. I even changed that a bit and used a pound of grass-fed beef, along with some chopped Applegate pepperoni instead of the sausage, and it turned out amazing. After making this twice, I realized that the entire base of the recipe could be used, but the ingredients could be swapped out to make an entirely new taste and meal. It was then that I decided to turn this pizza spaghetti squash pie into a Mexican spaghetti squash pie. It is my spin on this dish.  It can also be made early on, covered and placed in the fridge, and baked right before serving. I hope you enjoy it.

Mexican Spaghetti Squash Pie
Serves 4-5

1 spaghetti squash
1 TBS bacon fat (or coconut oil, etc.)
1 pound grass-fed beef
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, chopped
1 jalepeno pepper, diced
1 TBS chili powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
Salt and Pepper
1/2 cup salsa (no sugar or preservatives, etc.)
3 eggs, whisked

Fresh Toppings-
Lettuces
Tomatoes
Cilantro
Scallions
Avocados
Optional-Grass-fed or raw cheese (if you eat it)


Preheat oven to 400 degrees
Prepare the spaghetti squash (Slice off top and bottom, cut it in half horizontally, scoop out seeds and middle)
Place it face down on a baking sheet
Bake for 30 minutes
Take it out, turn it over, and allow to cool a bit
Reduce oven to 350 degrees

While the squash is cooking-
Add your fat of choice to the pan on medium high heat
Add in your veggies
When they begin to soften and onions become translucent, add in the ground beef and seasonings
Cook these all together until the beef is cooked through
Turn off the heat
Add in the salsa and stir around
Use 2 forks and pull the strands out of the spaghetti squash
Add the squash to your meat mixture and stir around
Allow to cool off a bit (so that the eggs do not cook when stirred in)
Whisk the eggs and stir in to mixture so that all is covered
Place the mixture into an 8x11 baking dish (a 9x13 will work as well, but will be a little thinner)
Bake at your reduced oven temperature of 350 degrees for an hour
Let it sit for 5 minutes
Add your fresh toppings
Cut into squares and serve