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.
Spaghetti Squash anything just rocks, it gives a nice little sweet taste and then combined with the salty from the pizza element of this just sounds amazing. Can’t wait to try this Kristin!
Spaghetti squash is one of my favorites. I eat it at least once of week. I’ve never tried to make it like pizza, can’t wait to try it this way!
Yum! I love the addition of pepperoni! I made a pizza style spaghetti squash bake the other day, and now in retrospect I should have added pepperoni. Darn! Thanks for sharing!
I imagine it must be very nerve-wracking for a blogger (and new mom!) to have to radically change her diet, but I know I’m not alone when I say that I’ve read your blog forever and will continue to enjoy following anything you choose to cook & write about. Your recipes have always fit my insatiable quest for budget-friendly, tasty, healthy meals — and as an extra bonus, they’re often very easy to modify for my family’s dairy-free needs. Thanks for writing all these years! So glad you’re on the path to feeling better.
Just wanted to say thank you for the gluten free recipes. So sorry for the reason but I too have recently been diagnosed with severe gluten allergy and have been very depressed about what I have to give up. You are starting to give me hope! I am making the breakfast cookies this weekend and will try this as well on pizza night. Keep ’em coming. We GF folks are very appreciative of easy, delicious new recipes. Be well.
This is perfect !!! I saw the same small spaghetti squash at the store and walked away bc I didn’t have an “individual sized” recipe for them!!! This is perfect! Oh about the gluten thing, no problem your loyal readers ( including I) will be happy to go on this journey with you. Have a great day!! Btw Lincoln is super adorable, in case you didn’t know!
This is *right* up my alley, Kristin! I’m so excited to see your creativity bloom as you find what works for you on this new diet. I can’t wait to try this as a supreme vegetarian pizza!
I came across this recipe yesterday and it looks like a fun thing to try with those meatballs you mentioned above. Sweet potato subs!
http://www.healthfulpursuit.com/2014/02/paleo-meatball-sub-with-dry-garlic-rib-sauce/
Oh my gosh, Karla, this is so smart!! Love it! :)
I am seriously kicking myself for not coming up with this idea! Brillant! I’ve been in a pizza mood the last few weeks & this is the perfect balance of delicious without overdoing it! Thanks for sharing!
My partner and I are both into lowering carbs right now and we eat cacio e pepe spaghetti squash regularly…WHY DID WE NEVER THINK OF PIZZA-STYLE?!? So innovative, great job!
What a great idea!! The last spaghetti squash I bought was over 4lbs. I think that might serve 4. I’m hoping my husband will go for this. He likes spaghetti squash and meat sauce or marinara and meatballs.
I think zucchini noodles would be great with chicken and alfredo, you should try it out for us :)
If you haven’t tried it, tinkyada pasta is really good. They actually come in 1lb packages too, unlike other gf brands. My 8mo prefers it over wheat pasta, I think that says something!
I goodness I love spaghetti squash and I am always searching for new ways to eat it…this will be made next week!
Yum this looks awesome I’ve had a spaghetti squash sitting in my kitchen for a week now and was trying to not just make my go to spaghetti squash and meat sauce, I just made some homemade marinara sauce this morning so I will definitely be making this for dinner tonight! Thanks for the great recipe.
Omg. Yum. Heading to the store for ingredients now!