This Paleo + Whole30 Spaghetti Pizza Casserole is about to be a new family favorite! It's perfect for your weekend meal prep, and the whole family will enjoy this hearty and flavorful casserole!
Ingredients
1 medium spaghetti squash
1.5 lbs ground beef (can sub Italian Sausage)
1 tbsp Italian seasoning (omit if you are using Italian Sausage)
1 onion, diced
6 cloves garlic, minced
2 cups mushrooms, sliced
10 leaves fresh basil, diced
1 can olives, diced (15 oz)
1 jar spaghetti sauce (25 oz)
2 eggs (optional, if you omit the casserole just won’t “set” much like a traditional casserole)
5 oz pepperoni slices
Optional toppings:
Chopped red onion
Chopped basil
Instructions
Preheat oven to 425° Fahrenheit.
Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking dish and place in the oven to bake for 25 minutes, or until the squash shreds easily but is not mushy.
While the squash is cooking, chop all of your other ingredients as noted and set aside.
Heat a large skillet over medium heat. Once hot, and add in the ground beef and onion. Cook, stirring occasionally, until the beef is browned. Season with Italian seasoning and mix. Taste and season with salt and pepper as desired and remove from heat.
Once cooked, remove the squash from the oven and lower the oven temperature down to 350° Fahrenheit. Allow the squash to cool for handling, about 5 minutes.
With a fork, scrape out the spaghetti squash “noodles” into a large bowl.
Add the cooked beef, garlic, mushrooms, basil, olives, spaghetti sauce and eggs (optional) to the bowl. Stir everything around to mix it well.
FULL RECIPE
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