Did you know that Italian food happens to be one of my favorite things on this planet? No? Well now ya do! I also happen to love casseroles, so combine the two and I’m in heaven! This recipe is so full of flavor, and is super easy to whip up, plus it makes amazing leftovers!
Most people tend to think that I cook every night. Tis not the case, my friends! I basically live off of leftovers! I cook three days a week, maybe. Mostly it’s for my blog, so it’s almost always experiments happening in my kitchen. Thankfully I kinda know what I’m doing by now. 😉 Paleo rule number one in my house – never, ever make a single batch of anything. That’s exactly why I doubled this recipe! Feel free to do the same, just use a 9×13” pan as shown in my photos.
Cut the spaghetti squash in half, lengthwise. Place the squash face down on a baking sheet and bake for 25-30 minutes, or until the skin is soft and the threads of the squash come out easily with a fork. Reduce the heat of your oven to 350 degrees.
While the spaghetti squash is baking, let’s prepare the meatballs! Combine all of the meatball ingredients in a large bowl, and mix well, using your hands. Form the meat mixture into meatballs, large or small, your choice.
Melt the coconut oil or ghee in a large skillet over medium heat. Add the meatballs and cook until golden brown. Flip the meatballs and cook the other side until cooked through. Add the pepperoni to the pan and sauté for 2 minutes. Turn off the heat.
Add the diced tomatoes, crushed tomatoes, Italian seasoning, basil leaves, red pepper flakes, sea salt and pepper to the pan. Stir the mixture well. Add the spaghetti squash noodles and stir again to combine. Add the eggs to the pan, giving it one final stir to make sure the mixture is well combined.
Pour the spaghetti mixture into a 9x9” dish. (FYI – I placed the meatballs on top of the casserole for the photos, but this step isn’t necessary). Bake for 45-60 minutes, or until the casserole has set. Let cool for 5 minutes before serving. Enjoy!!
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