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Name: Paleo Baked Spaghetti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 large spaghetti squash cooked and shredded; 1 pound grass-fed ground beef; 1 pound spicy Italian sausage; 2 tablespoons coconut oil; 1 large large onion diced; 1 pound of mushrooms chopped; 1 teaspoon salt; 1 24 oz jar spaghetti sauce no added sugar; 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

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INGREDIENTS

1 large spaghetti squash ; cooked and shredded
1 pound grass-fed ground beef
1 pound spicy Italian sausage
2 tablespoons coconut oil
1 large large onion ; diced
1 pound of mushrooms ; chopped
1 teaspoon salt
1 24 oz jar spaghetti sauce no added sugar
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

INSTRUCTIONS

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.

NOTES

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Paleo Baked Spaghetti

1 large spaghetti squash cooked and shredded
1 pound grass-fed ground beef
1 pound spicy Italian sausage
2 tablespoons coconut oil
1 large large onion diced
1 pound of mushrooms chopped
1 teaspoon salt
1 24 oz jar spaghetti sauce no added sugar
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

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.

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Nutrition

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Serving Size: 1 (481g)
Recipe Makes: 6 Servings

Calories: 400
Calories from Fat: 287 (72%)

Amt Per Serving		% DV

	Total Fat 31.9g	42 %
	Saturated Fat 13.5g	67 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 4g
Cholesterol 163.2mg		50 %
Sodium 622.5mg		21 %
Potassium 446.7mg		12 %
Total Carbohydrate 14.9g		4 %
	Dietary Fiber 0g	0 %
	Sugars, other 14.9g
Protein 15.2g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 400

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