Step 1

Preheat oven to 375 degrees F.  Cut the spaghetti squash in half lengthwise and scoop out all the seeds.  Brush with just a little olive oil (about a teaspoon) and sprinkle with salt and pepper.  Place both halves of the squash cut side down on a prepared baking sheet and bake in the oven for 35 to 40 minutes.

Step 2

While the squash is roasting, drizzle oil into a large pan over medium heat and sauté the onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is browned and crumbled, draining if necessary.

Step 3

Stir in seasonings and salt/pepper, then pour in the marinara and mix well until everything is combined.  Bring the sauce to a boil, then reduce the heat and let the sauce simmer for about 10 minutes.

Step 4

Remove the squash from the oven and let cool for a few minutes until it’s easier to handle then using a fork, scrape out all the insides and add to the sauce that’s simmering on the stove.

Step 5

Toss spaghetti squash with meat sauce and cook for about 3 more minutes, just so all those flavors can heat through.

Step 6

Transfer spaghetti squash and meat sauce to a 9×13 casserole dish lightly coated with nonstick spray.  Top with shredded mozzarella cheese, layer pepperonis and sprinkle with additional Italian seasoning (and red pepper flakes), if desired.

Step 7

Bake the pizza casserole in the oven, uncovered for about 25 minutes until hot and bubbly.  Serve and enjoy!