Baked Spaghetti Recipe


2 medium spaghetti squash, cooked and shredded into noodles
1 pound grass-fed beef,
1 pound spicy Italian sausage (read labels to make sure it’s compliant),
2 tablespoons coconut oil
1 large onion, diced
1 pound of mushrooms, chopped
1 teaspoon salt (I use Real Salt)
1 jar spaghetti sauce (check labels to make sure there’s no added sugar or cheap oil)
1 .45oz container of basil, cut
1 10.5 oz container of grape tomatoes, sliced in half
3 eggs at room temperature, beaten
4 oz uncured pepperoni (I use Applegate)


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