Spaghetti Squash Casserole~ packed with veggies and pepperoni. Healthy twist on an Italian tradition!
Prepare spaghetti squash the day before- I used my crockpot, on low for 6 hours. Cut in half lengthwise and scrape into Pyrex. Drain any extra liquid and refrigerate over night.
Saute chopped veggies with a drizzle of olive oil (I used one yellow pepper and one zucchini, seasoned with garlic powder, oregano, and minced onions).
Brown meat on stove top (I used extra lean ground turkey because all the lean ground beef was gone). Seasoned with the same spices as veggies.
Mix sautéed veggies with spaghetti squash and layer into casserole dish.
Add 2c pasta sauce to meat, mix together. Place on veggie layer.
Add 1/4c of mini pepperoni (this is where we compromise in my family)- I use processed meat on occasion, i.e. pepperoni, sausage, deli meat, etc....but sparingly due to the sodium content.
Sprinkle 1c parmesan cheese on top.
Bake at 350 degrees for 25-30 min.
Pair with another steamed veggie such as broccoli, or a side salad.