PEPPERONI PIZZA PASTA
Servings: 4 servings
Author: Jessica Scully
1 medium spaghetti squash about 3 lb
1/2 pound spicy ground sausage
1/2 sweet onion diced
2 oz sliced pepperoni I use Applegate Farms, chopped
14 oz can of diced tomatoes
1/4 cup sliced black olives
1 teaspoon italian seasoning
s & p to taste
Preheat the oven to 350°.
Slice the spaghetti squash in half and place face down on a parchment lined baking sheet. Add a bit of water to the pan to keep the squash from burning.
Bake in the preheated oven for 30-45 minutes or until the outside of the squash is soft to the touch and the inside shreds easily with a fork.
When done, remove squash from oven, flip both halves face up, and set aside to cool a bit.
While the squash is cooking, In a skillet over medium-high heat, brown the ground sausage, crumbling as it cooks.
Add the diced onion and cook until onion is translucent and tender, about 5 minutes.
Add the pepperoni to the pan and cook 2-3 more minutes.
Add the diced tomatoes and the black olives, tossing everything to combine. Cook until heated through. Remove from heat, add italian seasoning and salt and pepper, and toss.
Scrape the seeds and guts out of your spaghetti squash, then pull the squash out with a fork.
To serve, plate the spaghetti squash, then top with the pizza sauce mixture. Top with fresh chopped herbs.