Meat Lovers Spaghetti Squash Casserole

Preheat oven to 350ºF. Spray a 9 x 13 casserole dish with cooking spray.

Add spaghetti squash, marinara, ground beef, sausage, and 2 cups of the mozzarella to the casserole and stir to combine. Season with salt and pepper to taste. Top with remaining cheese.

Top with pepperoni in a single layer. Bake in preheated oven for 25–30 minutes until hot and bubbly. Remove from the oven, let cool for 5 minutes and serve.

Nutrition per serving (8 servings total): 395 calories, 30g fat, 12g sat fat, 9g carbs, 2g fiber, 23g protein

My favorite way to cook spaghetti squash:
Preheat oven to 460ºF. Using a fork or sharp knife, poke holes in the spaghetti squash and microwave for 5 minutes. Let cool enough to handle. Cut the squash in half lengthwise, remove the seeds, and brush each side 1 tablespoon avocado oil and season with 1/4 teaspoon salt. Place face down on a baking sheet and roast for 20–25 minutes until tender. Remove from oven, let cool to handle, and scrape out the flesh with a fork.