1tbspItalian seasoning(omit if you are using Italian Sausage)
10leavesfresh basil, diced
1canolives, diced(15 oz)
1jar spaghetti sauce(25 oz)
2eggs(optional, if you omit the casserole just won't "set" much like a traditional casserole)
Chopped red onion
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.
Dump 1/2 of the spaghetti squash mixture into a 9x13 casserole dish. Spread it around to make an even layer on the bottom of the dish. Top with a layer of 1/2 of the pepperoni.
Add on the other half of the spaghetti squash mixture and spread it around again to create an even layer. Top with a layer of the remaining pepperoni.
Place in the oven to cook for 30 minutes.
Remove and top with optional toppings as desired. Allow to cool for a few minutes, slice into pieces and serve.
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