Paleo pepperoni pizza casserole

Casseroles Italian cuisine

1 pound grass-fed ground beef 8 ounces chopped pepperoni, divided (we like Applegate Farms w/ no nitrates and dairy free) 1 small onion, diced small 4 cloves garlic, minced 1 teaspoon sea salt (or more to taste) 1 teaspoon EACH oregano, basil, and thyme 4 cups roasted spaghetti squash noodles (apx, see cooking notes above) 2 cups favorite spaghetti sauce – we use my Homemade Blender Pasta Sauce 2 eggs ½ cup Daiya mozzarella cheese or pecorino romano, and few tablespoons extra for sprinkling, optional