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Homemade spaghetti squash pizza casserole topped with fresh ingredients

Spaghetti Squash Pizza Casserole

A delightful dish that marries the indulgent essence of pizza with the nutritional benefits of spaghetti squash, creating a healthy and delicious meal.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium spaghetti squash Look for a firm and heavy squash with smooth skin.
  • 1 tablespoon olive oil For drizzling.
  • to taste salt
  • to taste pepper
For the Toppings
  • 1 cup marinara sauce Store-bought or homemade.
  • 1.5 cups shredded mozzarella cheese Can substitute with dairy-free cheese.
  • 0.5 cup sliced pepperoni Or your favorite toppings.
  • 0.5 cup chopped bell peppers
  • 0.5 cup sliced mushrooms
  • 1 teaspoon Italian seasoning
For Garnish
  • to taste fresh basil leaves For serving.
  • to taste grated Parmesan cheese Optional.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
Roasting
  1. Place the squash halves cut-side down on a baking sheet. Bake for 30-40 minutes, or until the flesh is tender and can be easily scraped with a fork.
Shredding & Combining
  1. Once roasted, let the squash cool slightly, then use a fork to gently scrape the flesh to create spaghetti-like strands.
  2. In a large mixing bowl, combine the shredded squash with marinara sauce, Italian seasoning, and half of the mozzarella cheese. If desired, add in any vegetables or toppings at this stage.
Layering & Baking
  1. Transfer the mixture into a greased 9x13-inch baking dish. Spread the remaining mozzarella cheese on top and arrange the pepperoni slices evenly.
  2. Return the dish to the oven and bake for another 20-25 minutes, or until the cheese is bubbly and golden brown.
Serving
  1. Once out of the oven, let it cool for a few minutes. Top with fresh basil leaves and grated Parmesan, if using. Enjoy!

Notes

You can prepare the spaghetti squash a day in advance and store it in the fridge. This casserole freezes well for up to three months. For a vegetarian option, skip the pepperoni and load up with more veggies. For a low-carb twist, consider using cauliflower rice instead.