Spaghetti Squash Pizza Casserole

Servings | 5-7

Ingredients:

• 1 pound ground beef and/or pork

• 2 small spaghetti squash

• 22 ounce jar of marinara

• Spoonful of pesto

• Pepperoni for topping

• Desired pizza mix-ins: mushrooms, onion, bell pepper

• Optional: cheese

• Optional garnishes: red pepper flakes, basil

Directions:

1. Preheat oven to 400°F.

2. Cut spaghetti squash in half lengthwise, and scoop out seeds. Place on a baking sheet, and bake 60 minutes.

3. While the squash is roasting, heat a large skillet to medium-high heat. Cook meat, breaking apart with a spatula, and season with salt and pepper (keep in mind that the squash is unseasoned). Add desired pizza mix-ins to the pan to soften. Stir in marinara and a heaping spoonful of pesto. Cut the heat.

4. Remove squash from the oven and scrape the insides with a fork into a 9x13"casserole dish. Add the meat mixture and stir to combine. Top with a layer of pepperoni and optional cheese.

5. Bake for 30 minutes or until the top is crispy. Top with optional garnishes.

   Notes: Our preferred variation is using marinara sauce (Raos), beef, a handful of mushrooms, one bell pepper, one onion, topped with pepperoni (Applegate), goat cheese, red pepper flakes, and basil. For a fun additional garnish, we like to drizzle with honey. You can divide mixture between two 8x8" dishes.

You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.

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