#pizzapasta

Enjoy the flavors of pepperoni pizza without the carbs! This Paleo-friendly spaghetti squash pepperoni pizza pasta is a low-carb alternative that's both delicious and satisfying.

Ingredients: 1 medium spaghetti squash. 2 tbsp olive oil. 1/2 cup sugar-free marinara sauce. 1/2 cup sliced pepperoni nitrate-free. 1/4 cup black olives, sliced. 1/4 cup sliced green bell pepper. 1/4 cup sliced red onion. 1/4 tsp garlic powder. 1/4 tsp dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 375F 190C. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and bake for about 35-40 minutes or until tender. While the squash is baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced pepperoni, green bell pepper, and red onion to the skillet and saut until they start to soften. Stir in the sugar-free marinara sauce, garlic powder, dried oregano, and sliced black olives. Simmer for a few minutes until heated through. Once the spaghetti squash is done, use a fork to scrape the flesh into 'noodles' and place them in a serving bowl. Pour the pepperoni pizza pasta sauce over the spaghetti squash noodles and toss to combine. Garnish with fresh basil leaves and serve hot.

Prep Time: 15 minutes

Cook Time: 40 minutes