It’s no secret around here that my favorite food is pizza. It’s also no secret that most pizza is bread covered in cheese, and makes me feel pretty terrible the day I eat it, so I’m always setting out to find new ways to get that pizza flavor: Sweet Potato Crust Pizza, paleo pizza crusts from Etsy, and even turning my favorite pizza toppings into a snack. Today I bring you: Pepperoni Pizza Pasta!
Every time I do a Whole30, the month seems to both crawl by and blow past simultaneously. In my past Whole30 experiences, I’ve just been so glad to get it over with I typically run to Starbucks or Jeni’s Ice Cream for a dairy and sugar filled reward for myself. This time around, I actually decided to do a little science experiment, and reintroduce some things individually, with some strict Whole30 days in between. I struggle with PCOS, and more specifically acne as a result of it, so I’m determined to figure out what causes what this time around, using my body as a science experiment.
Yesterday was sugar. The beast, the dragon. I put a bit of coconut sugar in my coffee (my first coffee in 30 days!) with some dairy-free Nutpods creamer (THE BEST.) At lunchtime I added a bit of honey to my smoothie – unnecessary, but part of the experiment – and at the end of the night I went whole hog with some So Delicious Cashew Milk Chocolate Truffle ice cream. Oh boy, let me tell you – it was SO delicious. Whoever picked that name is good at marketing. The closest dairy-free option to ice cream I’ve ever had.
Today I’m back to Whole30 for another 3 solid days, so I can see what, if any, reactions my body has to the sugar. I’m planning on introducing dairy, gluten-free grains, and gluten (yikes!) all individually, with 3 days in between each.
I love Whole30 because it reminds me to cook, appreciate the food, and really take my time with what I’m eating. It also saves us a TON of money, because we don’t eat out, and we eat every grocery that we buy. I had a lot of stuff prepped ahead of time, and we actually didn’t even make it through all of it – we still have a bunch of freezer meals left over, because I was busy making things like this pepperoni pizza pasta and my upcoming citrus-glazed salmon.
This pepperoni pizza pasta, tho. Yeah, it’s spaghetti squash, and not real pasta, but I guarantee no one will notice. The sauce is chock full of deliciousness. Getting a true spicy sausage will really up the flavor here – if you want to tone it down, get a mild italian sausage instead. As for the pepperoni, just make sure you’re not using a crummy brand full of additives like Hormel or something similar. Applegate Farms is a great brand for clean deli meats.
This pepperoni pizza pasta makes for really good leftovers too, but I’d be surprised if you have any!
- 1 medium spaghetti squash about 3 lb
- 1/2 pound spicy ground sausage
- 1/2 sweet onion diced
- 2 oz sliced pepperoni I use Applegate Farms, chopped
- 14 oz can of diced tomatoes
- 1/4 cup sliced black olives
- 1 teaspoon italian seasoning
- s & p to taste
- Preheat the oven to 350°.
- Slice the spaghetti squash in half and place face down on a parchment lined baking sheet. Add a bit of water to the pan to keep the squash from burning.
- Bake in the preheated oven for 30-45 minutes or until the outside of the squash is soft to the touch and the inside shreds easily with a fork.
- When done, remove squash from oven, flip both halves face up, and set aside to cool a bit.
- While the squash is cooking, In a skillet over medium-high heat, brown the ground sausage, crumbling as it cooks.
- Add the diced onion and cook until onion is translucent and tender, about 5 minutes.
- Add the pepperoni to the pan and cook 2-3 more minutes.
- Add the diced tomatoes and the black olives, tossing everything to combine. Cook until heated through. Remove from heat, add italian seasoning and salt and pepper, and toss.
- Scrape the seeds and guts out of your spaghetti squash, then pull the squash out with a fork.
- To serve, plate the spaghetti squash, then top with the pizza sauce mixture. Top with fresh chopped herbs.