Butternut Squash Pizza Bake Paleo/ Gluten Free/ DairyFree

This is one of those weeks that we all have from time to time where you are not sure if you even have time to pull your own hair out. I wish I meal prepped every week but I don’t. BUT this last Sunday I DID! and thank God I did. For lunches I made daily containers  filled with spinach salad, baked chicken thighs and a hard boiled egg. I also made some homemade salad dressing in a mason jar. I prepped some chicken breasts and salsa to eat with some super easy riced cauliflower for a few dinners this week but ran out of time to make dinner for the entire week. So, I found an hour today to make dinner for the rest of the week. I was super inspired by the “Almost 5 Ingredient Pizza Spaghetti Pie” that Julie Bauer from paleomg.com showed on her Instagram Stories the other day. I wanted to make the recipe but had to work with what I had in my fridge and pantry. So below is what i came up with. It tuned out delicious!!!!!!

Butternut Squash Pizza Bake  

Servings 4+ / Prep Time 50 min / Oven Temp 350

Ingredients

2                15 ounce bags of cubed frozen butternut squash

1 ½             cans of diced organic tomatoes

½               can of organic tomato paste

1lb             ground beef

1tbsp          grassfed butter

3                eggs

1+ tsp         salt (salt to taste)

1tbsp          dried oregano

Optional     pepperoni slices

Directions

  1. Melt butter in large skillet.
  2. Brown ground beef in butter. Add salt half way through browning process.
  3. In another large skillet dump cubes of frozen butternut squash and stir until thawed
  4. Once ground beef has browned add diced tomatoes, tomato paste, and oregano and mix until evenly distributed. Let simmer for 10 minutes (salt to taste).
  5. Once the squash has thawed and the ground beef tomato mixture has simmered pour into a buttered 8×8 casserole dish (add in pepperoni slices at this point if you choose to add it to your recipe)
  6. Whisk 3 eggs together and pour over ground beef tomato mixture and squash and mix until evenly distributed
  7. Optional- top with more pepperoni and or cheese to complete your casserole
  8. Bake at 350 for 30 min until top begins to brown and bubble

Butternut Squash Pizza Bake

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