To check out the full write up and recipe head over to it's creator http://www.tessadomesticdiva.com/2012/11/paleo-pepperoni-pizza-casserole-2.html  and give her a little love! Fabulous blog, insanely amazing recipes. I think she is my new favorite blog!

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I made this recipe tonight. Like melt in your mouth, totally curbs that craving for pizza and I honestly thought it was way better!! No sluggish ugh feeling afterwards like when you eat too much! The creator Tessa is quite brilliant. Thank you pinterest for this amazing find!!

Here is the recipe:
INGREDIENT NOTE:  To roast a spaghetti squash, halve the squash
lengthwise and scoop out the seeds.  Place face down on a parchment lined
cookie sheet.  Sprinkle 2-3 tablespoons water around the edges of the
squash and roast in a 375 degree oven for about 30-40 minutes.  DO NOT
OVER-BAKE!!  You want your noodles al-dente, not mushy!  Remove from
the oven, flip up, let cool, and then use a fork to pull the threads out!


  • 1 pound grass-fed ground 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

  • 4 cups roasted spaghetti squash noodles (apx, see cooking notes above)

  • 2 cups favorite spaghetti sauce – we use my Homemade Blender Pasta

  • 2 eggs

  • 1/2 cup Daiya mozzarella cheese or pecorino romano, and few tablespoons
    extra for sprinkling, optional


  1. Preheat oven to 400 degrees.

  2. In a large skillet over medium heat, saute the ground beef, 1/2 of the
    pepperoni, onion, and garlic.

  3. As the ground meat cooks, sprinkle in the seasonings.  Taste 
    (when cooked!) and add more to your liking if necessary.

  4. In a large bowl, mix the warm beef mixture, spaghetti sauce, squash threads,
    eggs, and cheese of choice.

  5. Place into a greased casserole dish ( I used a 9 X 9).

  6. Top with the remaining pepperoni and a sprinkling of cheese.

  7. Bake for 30 minutes, or until golden and bubbly.

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