Sneaky Chef

Well, I do not really have to be a sneaky chef.

Both hubby and I love vegetables,

but it is also nice when I find a recipe that adds vegetables and subtracts typical gluten products.

Since I love Italian,

I was thrilled to find a recipe for an Italian casserole with no pasta.

The "pasta" became spaghetti squash.

Because of the other flavorful ingredients ... it was a perfect swap.

Pepperoni Pizza Casserole

1 pound ground beef

8 ounces chopped pepperoni (I think a flavorful sausage would work well too)

1 small onion, diced small

4 cloves garlic, minced

1 tsp salt

1 tsp EACH oregano, basil, and thyme

4 cups roasted spaghetti squash noodles 

2 cups spaghetti sauce

2 eggs

1/2 cup Romano, Parmesan, mozzarella, or Daiya mozzarella

Bake Spaghetti Squash - about 375* for 30-40 min.

Cool and then scrape out threads with a fork.

Preheat oven to 400*.

Saute ground beef, 1/2 of pepperoni, onion and garlic.

Sprinkle in the seasonings.  Add more if necessary.

Mix together beef mixture, spaghetti sauce, squash, eggs and cheese.

Place in greased 9x9.

Top with remaining pepperoni and a sprinkling of cheese.

Bake for 30 minutes, or until golden and bubbly.

Yum! Yum!

This Week's Menu:

Sunday:  Grilled Porkchops with Corn, Tomato, and Avocado Salad

Monday:  Grilled Tilapia with Parmesan Quinoa

Tuesday:  Sesame Noodles (Zucchini Noodles) and Chicken

Wednesday: Salmon with Herb Sauce, Spinach, Quinoa

Thursday:  Salmon Burger and Salad

Friday:  Broccoli and Chicken Stir Fry

Saturday:  Pizza and Salad

It is a bit cold and windy for grilling,

but the heating element in my oven shorted out over the weekend.

Must make do with what we have :)