31 Days of Frugal Paleo :: Pepperoni Pizza Casserole

Today starts with a favorite of mine, Paleo Pizza Casserole.

It's comforting, a great fall meal, and hubby approved for sure!

source

*my changes are in pink
Paleo Pepperoni Pizza Casserole

Ingredients:

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
2 eggs
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)

Method:

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.

LABride Tip >>> To cook the spaghetti squash really easily just stab a it a few times with a knife (great for working out aggressions lol) and pop it in the microwave for 12 minutes. Give or take a few minutes for larger squashes.