Paleo Baked Spaghetti

4.84 from 6 votes

Prep Time20

Cook Time45

Total Time1 5

Servings: servings

Calories: 488kcal

1 large spaghetti squash, cooked and shredded
1 pound grass-fed ground beef
1 pound spicy Italian sausage read labels to make sure it's compliant,
2 tablespoons coconut oil
1 large large onion, diced
1 pound of mushrooms, chopped
1 teaspoon salt
1 24 oz jar spaghetti sauce check labels to make sure there's no added sugar or cheap oil
1 .45 oz container of basil, cut
1 10.5 oz container of grape tomatoes sliced in half
3 large eggs, at room temperature
4 oz uncured pepperoni leave off for Whole30

Preheat oven to 350° and grease a 13x9- set aside.
In a large skillet, add the coconut oil and cook the onion and mushrooms with the salt for 5-10 minutes or until softened.
Meanwhile, squeeze the spaghetti squash using a clean kitchen towel. Ringing it in batches works best.
If the meat is not already cooked, add it to the pan now and brown.
Add in the spaghetti sauce and mix well.
Turn the heat off and add in tomatoes and basil.
Dump into a large bowl (if your pan isn't big enough) and add in spaghetti squash and then the beaten eggs.
Pour into the prepared pan and top with pepperoni.
Bake for 45 minutes.