It's comforting, a great fall meal, and hubby approved for sure!
Paleo Pepperoni Pizza Casserole
1 pound grass-fed ground beef (extra lean groud beef)
8 ounces chopped pepperoni, divided (we like Applegate Farms w/ no nitrates and dairy free)
1 small onion, diced small
4 cloves garlic, minced
1 teaspoon sea salt (or more to taste)
1 teaspoon EACH oregano, basil, and thyme (Italian seasoning)
4 cups roasted spaghetti squash noodles (1 large spaghetti squash)
2 cups favorite spaghetti sauce – we use my Homemade Blender Pasta Sauce
1/2 cup Daiya mozzarella cheese or pecorino romano, and few tablespoons extra for sprinkling, optional (I leave it out and just let Jermy add it to his)
Preheat oven to 400 degrees.
In a large skillet over medium heat, saute the ground beef, 1/2 of the pepperoni, onion, and garlic.
As the ground meat cooks, sprinkle in the seasonings. Taste (when cooked!) and add more to your liking if necessary.
In a large bowl, mix the warm beef mixture, spaghetti sauce, squash threads, eggs, and cheese of choice.
Place into a greased casserole dish ( I used a 9 X 9).
Top with the remaining pepperoni and a sprinkling of cheese.
Bake for 30 minutes, or until golden and bubbly.