Cofee. Some love it. Some hate it. But those are the weird people, don’t trust them.
(Ok if you don’t like coffee, it’s ok don’t get upset, you’re not that weird. We can still be friends. It just means more for me! Ha)
I can vividly remember the first introduction I had with coffee. It was 4th grade, and I was in Kauai on a business trip with my parents. We were at one of those crazy fancy dinners the big company/host puts together. I remember there were hula dancers, crazy guys with fire, a pig that was cooked in a pit, and this purple stuff called poi that everyone was obsessed with (poi rolls, poi paste, poi everywhere). I remember wearing this super cute purple top/skirt combo my mom bought me specially for the trip, and I remember after dinner the wait staff brought out those huge silver coffee urns. After watching everyone else get their little coffee cups filled, I asked the parental units if I could try some. With some slight hesitation, they finally caved. I remember having more sugar and cream than actual coffee in that tiny cup, but y’all-it was pretty darn good. Then came the Gloria Jeans Coffee shop in the mall by my house. It was all downhill from there. Mom and I would get these iced Oreo blended coffee things (not that there was really that much coffee in them, but it was a stepping stone nonetheless) almost every time we went to the mall. It was the highlight of the outing, unless we went to Cinnabon-because you really can’t top a Cinnabon cinnamon roll.
By the time I was in high school, I would start my morning with 6 oz. of espresso and a sugar-free Red Bull (because espresso apparently wasn’t enough, and sugar-free made it healthy…ha). In all fairness, my first class in the morning was Trigonometry/Pre-Calculus and was taught by a retired Navy guy that wouldn’t really teach and hated everything about the movie Top Gun. I needed all the caffeine I could get. In college, I was THAT girl who had the Mr. Coffee espresso machine in my dorm room. And when I wasn’t drinking coffee there, I was down in the student center at Starbucks, using my handy-dandy meal card for an extra jolt. Then, there came a time a few years later that I had to give up coffee (it was bad, real bad) for health/hormone/detox reasons. I loyally did as my Naturopath asked of me, and at the time, coffee and I really did need the break. I was hopelessly addicted, and it had really become an unhealthy relationship. But after all the detox, I was allowed to have some occasionally. I kept up this “occasionally” business for a good year after I had been without coffee for about a year. Occasionally has slowly become every weekend. And I think every weekend is slowly turning into daily. I just can’t help myself.
I blame Gilmore Girls.
Nevermind that I’ve been the one stealing a cup here and there from my husband’s reserves in the mornings for the past month and decided one Sunday to have 3 cups in one morning (not just 8 oz. cups, but like 12-16 oz. y’all). It couldn’t possibly be my own fault. Last Wednesday is where I finally admitted defeat. If you’re not obsessed like I am about Gilmore Girls or don’t know anyone (besides me) that is, there’s a slight chance you missed the significance of last Wednesday. To celebrate Gilmore Girls’ 16th birthday, various coffee shops transformed into Luke’s Diners, and they took the nation by storm serving free coffee from 7-12. I couldn’t resist. Not that I made it there in time for the ridiculously long lines that circled the buildings for the free coffee, but I stopped by after work desperately hoping that famous yellow sign would still be up and that the employees would still be in flannel. And it was, and they were! I got almost as excited about it as I am about the Netflix revival-almost. Which reminds me, retail stores-don’t be surprised if your sales for Black Friday dip a little bit. It’s just because everyone will be at home, in their pj’s with coffee, watching Gilmore Girls. No big deal.
So basically, I’ve come to the conclusion that I will always love coffee and that there are much worse things in life to be doing instead of enjoying a daily cup of coffee. Now that I’m older and wiser (ummm ok maybe that’s a bit of a stretch), I know I can’t go hog-wild and drink coffee all day long (only Lorelai and Rory can). But I don’t think it hurts to have a cup with some raw cream and a smidge of maple syrup. If that’s wrong, then I don’t wanna be right.
So (that must be the reoccurring word in this post, my bad), back before we moved to Texas, I’m pretty sure this beauty of a dish would make multiple appearances in the monthly dinner rotation. If I’m being honest, it was closer to a weekly thing. The attractive qualities about this recipe are it’s just so simple, easy, and fairly inexpensive. I don’t really know why I stopped making it when we moved. Now that fall is officially here and the weather is semi acting fall-ish, I decided it was time. This is basically a doubled version of Julie Bauer’s Almost 5 Ingredient Pizza Spaghetti Pie, but I of course like to tweak things a little bit. I can’t seem to leave well enough alone. She did the whole “to taste” measurement thing (which you know how I feel about that if you read my last post), so clearly that was the first thing to go. But again, her recipe gives me the structure that I so desperately need (at least in the food aspect of my life).
I will say that I personally like to make my own italian sausage and pasta sauces, so I omitted the extra salt and pepper because both the sausage and sauce I make have a decent amount in them already. If I had gone the store bought route, I would’ve used the salt and pepper amounts. Feel free to tweak it and make it your own. I just wanted to give you some structure to work off of (in case you’re even remotely like me and need it). I also added some chopped poblano pepper that I had in the fridge. Feel free to add anything to it that you would put on a pizza (veggies, pepperoni, cheese, etc.).
Spaghetti pizza Pie
1 large spaghetti squash
2 pounds italian sausage
2 cloves of garlic, minced
1 yellow onion, diced
1 jar of spaghetti sauce
1 teaspoon dried basil
1 teaspoon sea salt
1/2 teaspoon pepper
3 eggs, whisked
Any other pizza add-ins, optional
- Preheat your oven to 400 degrees.
- Cut the spaghetti squash in half lengthwise, place it cut side down on a parchment-lined baking sheet, and bake for until the skin of the squash gives when you press on it, roughly 45 min-1 hour if you have a substantial sized spaghetti squash. Then reduce oven heat to 350 degrees.
- Flip your squash cut side up and let it cool. Once squash has cooled for 5-10 minutes (believe me, it’s an important step if you want to save your hands), discard the seeds and remove the threads into a 9×13 greased baking dish.
- Place a large pan over medium heat and add the italian sausage, garlic, and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
- Add the pizza sauce, dried basil and salt and pepper to the pan and mix well.
- Pour the sausage mixture over the spaghetti squash threads, and mix to combine.
- Then add the whisked eggs to the baking dish and mix everything together.
- 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 (as long as the egg is cooked, you’re good).
- Let rest for 5 minutes before serving.