Beef and Pepperoni Pizza "Pasta"

Beef and Pepperoni Pizza "Pasta"

(Serves 4)

1 medium-large spaghetti squash

1 TBS coconut oil (or other choice of oil)

1 onion, chopped

1 pound grass-fed beef

Salt and Pepper

2.5 oz. Applegate Farms sliced pepperoni, chopped (omit for W30 or swap for approved chopped sausages)

2 (15 ounce) cans of pizza sauce (I like Muir Glen, but check others for approved W30 ingredients)

2 TBS Italian seasoning

2 tsp garlic powder

2 tsp onion powder

First, cook your spaghetti squash (this can be done up to a day ahead and placed in the fridge until you need it)

Preheat oven to 400 degrees

Slice top and bottom off squash

Cut in half lengthwise

Scrape out the seeds with a spoon

Place on baking sheet, cut side down

Bake for 30 minutes

Take it out and use a fork to scrape into threads

Set aside

Sauce-

Melt oil over medium high heat

Add in the onions and cook until soft

Add beef, along with some salt and pepper, and brown the meat

Toss in the pepperoni to mix in and get warm

Pour both cans of pizza sauce, along with the Italian seasoning, garlic powder, and onion powder into the meat mixture

Combine thoroughly

Bring up to a bubble then turn heat down to low

Add in the spaghetti squash threads to the sauce and stir together until warm and combined

Shut off the heat and serve

*This is just a base. Whatever your favorite pizza toppings are, cook them in with the onions (bell peppers, mushrooms, olives, etc).

**The spaghetti squash can be replaced with any other spiralized squash of your choice (zucchini, yellow squash, etc). Spiralize your squash and let it sit in a colander in your sink with some salt on it (to decrease moisture) while you make the sauce. Then quickly rinse and dry it off before adding it into the sauce to warm and soften.