Cookie Bookie

Spaghetti Squash Pizza Casserole

1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
5 cups cooked and shredded spaghetti squash (about 1 medium spaghetti squash)
1 15 ounce can diced tomatoes, with juice
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 eggs, beaten
4 ounces pepperoni slices
1 can black olives, sliced in half
any other pizza toppings you would like

Preheat oven to 400 degrees.

In a cast iron skillet brown ground beef.  Add onion and cook until onion is softened and translucent.  Add garlic and cook another 2-3 minutes until garlic is soft and fragrant. Taste and season with salt and pepper as you go.  

Add spaghetti squash, tomatoes, basil and oregano and mix well.  Taste and adjust seasonings. Pour beaten eggs over and mix quickly so the eggs don’t cook on top of the hot mixture or against the sides or bottom of the pan.  Level off the mix and place in preheated oven for 30 minutes.

While the bottom layer is baking, prepare the toppings you would like.  When 15 minutes are left on the cooking time add all toppings and finish baking the remaining 15 minutes.

Remove from oven and allow to cool 10 minutes before serving.