Pizza Spaghetti Squash is a fun, gluten-free, low-carb twist on pizza! Eat your veggies while enjoying craveable pizza flavor.
Pizza Friday came early this week. That’s right, don’t wait until the end of the week – make healthier Pizza Spaghetti Squash tonight!
Spaghetti squash is roasted then fluffed and topped with your favorite pizza toppings, and then baked until hot and bubbly.
That’s it! Couldn’t be simpler and everyone get’s their own individual “pizza”, aka half a spaghetti squash, which they can pile all their favorite pizza toppings onto. T
hat means no more fighting over who gets what on which pizza half. You’ve been there.
In addition to being tasty and versatile, I like spaghetti squash because of how much VOLUME it produces. After roasting, the insides of the squash are fluffed producing a huge meal that doesn’t make you feel overly stuffed.
Start by washing then piercing a medium-sized spaghetti squash with a very sharp knife on top and then microwave for one minute. This just helps you cut the squash down the center before scooping out the seeds with a spoon.
Place the squash halves on a foil-lined baking sheet then brush or mist with extra virgin olive oil and season liberally with any seasonings you want – salt, pepper, garlic powder, oregano, Italian seasoning, etc. Remember, this produces a TON of food, so really lay the seasonings on there!
Roast at 400 degrees for 40 minutes – 1 hour (depending on the size of your spaghetti squash) or until the squash strands are easily shredded with a fork.
Pull your fork across the strands to shred, leaving 1/4″ squash around the edges to make sure the shell doesn’t collapse, but also because you don’t want to have all the fun. One of the best parts about eating spaghetti squash is scraping your fork across the squash flesh, watching the strands of spaghetti “magically” appear!
Top with 1/2 cup sauce plus all your favorite pizza toppings. The sky’s the limit!
Pop back into the 400 degree oven then bake for 8-10 minutes or until the cheese is melted. Transfer to plates, then dig in!
This less-guilt pizza spaghetti squash is so, so delicious. Make sure you’re using a really good pizza sauce too – try springing for a locally made jar, if possible. The canned stuff just doesn’t really do it for me, and you can really taste it in here.
This recipe is not only IGE-friendly but dude-friendly (per my husband) and kid-friendly, too. Like I said, scraping your fork across the roasted squash to magically produce strands of “spaghetti” is super fun for kids, and kids at heart. Enjoy!
Equipment
Ingredients
- 1 medium-sized spaghetti squash
- extra virgin olive oil
- salt and pepper
- 1 cup pizza sauce
- 2 oz shredded mozzarella cheese
- Pizza toppings: pepperoni, black olives, ham, sausage, peppers, etc.
Directions
- Preheat oven to 400 degrees then line a baking sheet with foil. Pierce spaghetti squash with a sharp knife then microwave on a plate for 1 minute. Cut in half then scrape seeds out with a spoon and place cut side up on the prepared baking sheet. Mist or brush with extra virgin olive oil then season generously with salt and pepper. Bake for 40 minutes to 1 hour, or until the flesh shreds easily. Shred, leaving 1/4" squash around the sides of the peel so it doesn't collapse
- Top each half with 1/2 cup pizza sauce, shredded mozzarella cheese, and pizza toppings then return to oven and bake for 8-10 minutes or until cheese is melted.
Notes
- Add all of your favorite toppings to this low carb take on pizza!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Uh, yum! This looks so damn good!
This is wonderful! While I am not “gluten free” but probably should be…….I love this option!. I’m new to your blog & have so enjoyed it so far…….and I am an Iowa girl too!
You are so punny…I love it! ;) But in all seriousness, this sounds fantastic! I’m gonna make a vegetarian version :)
YUM! I have been a big fan of spaghetti squash for a while now, mostly because I’m a “volume eater,” and also because it’s DELICIOUS. We will for sure be making this in our house soon!
Have you tried making “zucchini noodles” yet with a spiralizer? I’m dying to try it and I feel like this would be a perfect pasta-alternative for you!
While I don’t have Celiac disease (that I know of), I know many people who do. I’ve been a longtime blog reader and will FOR SURE be sharing your posts with these friends now. Thanks for sharing with us and I’m so glad to hear you’re feeling better now!
This looks soooo good! Question – do you roast your squash cut side up or down on the baking sheet? I’ve always done it cut-side down, — but looks like you might get more ‘char’ (aka YUM) cut side up?? Just curious!
I LOVE spaghetti squash. I have never thought of making it into pizza. Thank you so much for sharing. :)
I love spaghetti squash and the thought of making it into a pizza is awesome!
I am always looking for new spaghetti squash recipes! I can’t wait to your recipe out!
Yum! This summer try growing spaghetti squash – they last forever in a cool, dark place. There is nothing like eating something from your garden during our long, long midwestern winters.
I love this fresh, new idea on how to use spaghetti squash! I always just use it as actual “spaghetti” and meat sauce, but making it into pizza is a great and *simple* idea! Love it!
What a timely post for me – I currently have 3 spaghetti squash, compliments of my co-op. I can’t wait to give this a try – hopefully my teens will like it, too.
Great idea. I have to try it.. I will change salami to mushrooms for my version I think :) (I don’t like salami)
It’s actually pepperoni (though I love salami!) But your right – you can use whatever pizza toppings you like! :)
Yum! I have been eating spaghetti squash quite a bit recently too. Definitely adding this to our menu for next week, I never thought to make pizza with it!