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.
Kristin,
I have been recently diagnosed with Celiac’s as well (after pregnancy too!) Not that I don’t love your blog, but do you have a list of gluten free blogs you read?
I love spagetti squash but this looks disgusting. You destroy something healthy by putting high fat and highly processed (think nitrates) pepperoni on it. Seriously….throwing pepperoni on something hardly makes it “pizza”. I hope your future recipes have better appeal as this seems lacking.
As is your decorum.
Don’t like it? Don’t eat it. Go read another one of the millions of blogs out there.
Wow Hailey, Are you 12? You seem a bit bent out of shape because I don’t like a recipe and express my point of view. It seems you believe this is a special little club and “members” must praise everything that is printed. Maybe I’m not one one the many other family/friend or food bloggers who post here regularly who praise everything. Just being honest, and if professional food blogger can’t take some criticism…well, you know the saying…if it’s too hot, then maybe it’s time to get out of the kitchen.
But hey, you have a point, there are plenty of other blogs that go beyond just being a personal fan club because honest feedback can actually create growth.
Hey Carrie, you are absolutely entitled to your opinion regarding my recipe, or any recipe for that matter. This was a fun twist on spaghetti squash that, in my eyes, adding (preservative-free) pepperoni, cheese, and pizza sauce to made it a healthier alternative to pizza. I do ask that all comments remain respectful of others, including other commenters, in order to stay on the blog. I can take constructive criticism, but this is not a space on the web where I encourage mean-spirited conversations. Thanks for understanding.
Thanks for your reply. No disrespect Kristin , but I find it interesting that 99.9% of the comments here are all glowing…all the time. But, you get one review that isn’t glowing and I’m told to go elsewhere by another poster? Then, you address my comment and not the “mean spirited” comment telling me to leave just because I dare criticize this recipe. Wow. I just thought this recipe was lacking and not up to your typical standards or the standards of a professional food blogger who takes money from advertisers to post. I’m sure you are surrounded by friends, family and community who tell you that everything you do is magic. I get it. It’s your blog and if you only want to hear from people who love everything you do, that’s your choice.
With that, all the best… good health and good luck with your new venture.
Like I said, certainly no ill will from me if you don’t like a recipe or think it’s not up to par (they can’t all be winners according to everyone.) I cannot control what other people leave as far as comments go and do not delete them unless someone is swearing at me or another person – just not necessary. By mean-spirited I just meant calling someone else “12 years old”, “special little club” etc. I don’t think either of us want to continue to debate this, I’m sure we both have better things to do, but that’s all I meant by mean-spirited. Thank you for your support and hopefully you find future recipes to be more appealing than this one.
Where do you get your spaghetti squash at? I usually get mine at HyVee, but they are HUGE! I want to find some smaller ones and the ones you have look perfect. Can’t wait to try this.
Yum! I love spaghetti squash and homemade spaghetti, so why not combine the two??
What a great recipe. I can’t wait to try it and to see what other delish and gluten free recipes are on the way. Thanks for sharing!
Thanks so much for posting this recipe! We love spaghetti squash but aren’t very creative with it so this will be a fun change! Thanks for all your great recipes and try not to worry what mean people say, they just have too much time on their hands :)
I’ve only had spaghetti squash in restaurants and have never tried preparing it on my own, but I’m thinking that’s going to have to change VEEERY soon because this looks delicious! Thanks for sharing!
I LOVE spaghetti squash! I’m a health nut and also a vegetarian, so I usually leave mine meatless. I like to cut it in half, flip it rindside-up on a cookie sheet at 385 for 45min, and then scrape out the insides and cook them in a frying pan with some marinara sauce and steamed veggies. Once it’s all mixed up and heated, I add some hot sauce and chili powder, then serve on a bed of chopped spinach. It sounds like a mess but it’s DELICIOUS and I usually serve it with Parmesan cheese and garlic bread.
Great Post!
Great change up for Speg squash!!! Awesome
What an awesome idea! I have thought of doing a pizza version with a spaghetti squash. Great thinking!!
I seriously can’t believe a “few” people have a problem with the new direction your blog will be going in! It’s your blog and your health! Geeze. Rant over!
Kristin, I’ve been following you since 2011. All of the recipes I have ever made of yours, turn out amazing. I keep coming back for more. :) I will follow your blog no matter what you cook, because I know it will always be delicious! <3
What a great idea, so clever!
My husband and I have been trying to cut back on pizza. This will be a healthy/refreshing change. Thanks so much!