4-Ingredient baked spaghetti squash pizza casserole topped with turkey pepperoni is almost the easiest low-carb and one-dish dinner you will love! Roast a spaghetti squash ahead of time for a delicious quick dinner in 30 minutes or less!
Melted cheese lightly holds all the carb-free noodles together, and the calories are lighter than regular pasta, so there might even be room for a 3 ingredient brownie for dessert! Learn how to cook spaghetti squash first, then this comes together fast.
Quick Look
- 🕒 Prep Time: 10 minutes, with the squash roasted ahead
- 🌡️ Cook Time: 20 minutes at 350 degrees F (the squash roasts 35 to 45 minutes at 400 ahead of time)
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4
- ⚡ Calories: 333kcal per serving, with 21 grams of protein
- 🥣 Ingredients: 4 (spaghetti squash, marinara, mozzarella, turkey pepperoni) plus optional parsley and basil
- 🌶️ Flavor Profile: Pepperoni pizza flavor with melted mozzarella over tender squash noodles
- ✋ Difficulty: Mix noodles and sauce, top, bake. One dish
Quick Answer
Roast a large spaghetti squash ahead of time and scoop out the noodles. Preheat the oven to 350 degrees F. In a large bowl, mix the squash noodles with a 32 ounce jar of marinara sauce and pour it into a 9x13 or oval baking dish. Sprinkle 8 ounces of shredded mozzarella on top, then add 2 to 4 ounces of turkey pepperoni. Bake uncovered for 20 minutes, or until heated through, covering the edges with foil if they start to burn. Garnish with fresh parsley and basil. It serves 4 at 333 calories and 21 grams of protein each, in 30 minutes.
Jump to:
- Quick Look
- Quick Answer
- Why This Pizza Casserole Works
- Why You'll Love This Casserole
- Key Ingredients
- How to Roast Spaghetti Squash Ahead
- How to Make Spaghetti Squash Pizza Casserole
- Expert Tips
- Healthy Comfort Food the Whole Family Eats
- Spaghetti Squash Pizza Casserole FAQs
- More Spaghetti Squash Recipes
- 4-Ingredient Baked Spaghetti Squash Pepperoni Pizza Casserole
Please tell me, do you love a good pizza or bowl of Italian spaghetti (like I do!) but hate the carbs and that slight guilt feeling, because you know you always want more than one slice? We all do it. Have one or two slices, say "No more for me," then polish off the scraps the kids leave behind. Just own it, we've all been there.
This baked spaghetti squash pizza is just the ticket out of ever feeling bloated or "overly full." Seriously, I have probably eaten about half this pan by myself. With the noodles being a vegetable instead of grain, I always feel satisfied and content without cravings after eating.
Why This Pizza Casserole Works
Click to see why it works
- Squash noodles instead of pasta. The calories are lighter than regular pasta, and the noodles are a vegetable instead of grain.
- Roasting ahead saves time. Roasting the spaghetti squash the day before makes dinner easier and takes up less time.
- Cheese holds it together. Melted mozzarella lightly holds the carb-free noodles together like a pizza.
- Mixing in the sauce first. Tossing the noodles with marinara in a bowl coats every strand before it goes in the dish.
- Uncovered bake. Baking uncovered for 20 minutes heats it through and melts the cheese. Cover with foil only if the sides start to burn.
- Turkey pepperoni. It keeps the pizza flavor the family loves, a little lighter.
Why You'll Love This Casserole
- Only 4 ingredients, all in one dish.
- Dinner in 30 minutes when the squash is roasted ahead.
- Low-carb comfort food that still tastes like pizza night.
- Family friendly. My kids and husband love pepperoni on pizza and in spaghetti dishes.
- Leftovers make a great lunch the next day.
Key Ingredients
- 1 large spaghetti squash - roasted, with the noodles scooped out. We used a GIANT one for our family of four.
- Marinara sauce - a 32 ounce jar, or this easy marinara sauce.
- Shredded mozzarella cheese - or vegan cheese or buffalo cheese. Try this vegan cashew cheese for a dairy-free version.
- Turkey pepperoni - 2 to 4 ounces, or regular pepperoni.
- Fresh parsley and basil - optional, for garnish.
See recipe card for quantities.
How to Roast Spaghetti Squash Ahead
I wrote a whole post on how to cook spaghetti squash with four methods: roasted, slow cooker, microwaved and grilled. I go with roasting almost every time.
- Preheat the oven to 400 degrees F.
- Slice the spaghetti squash in half and scoop out the seeded center with a spoon.
- Add a dash of olive oil or coconut oil around the edges and flip the halves over on a baking pan.
- Sprinkle 1 to 2 tablespoons of water on the pan and roast for 35 to 45 minutes, until tender when poked with a fork.
- Let it cool, then scoop out the noodles with a fork. Keep them in a sealed container in the refrigerator until you are ready.
How to Make Spaghetti Squash Pizza Casserole
1Mix the noodles and sauce. Preheat the oven to 350 degrees F. In a large bowl, add the cooked spaghetti squash noodles and marinara sauce and mix to combine, then pour into a large 9x13 rectangle or oval baking dish.
2Top it like a pizza. Sprinkle the cheese on top, then add the turkey pepperoni.
3Bake. Bake uncovered for 20 minutes, or until heated through. If it starts to burn on the sides, cover with foil.
4Garnish and serve. Remove from the oven and add fresh parsley and basil for garnish.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Roast the squash the day before. It is great advice if you are doing meal prep.
- Go big. A GIANT spaghetti squash feeds a family of four.
- Watch the edges. Cover with foil if the sides start to burn.
- Swap the cheese for vegan cheese, buffalo cheese or mozzarella.
- Nutrition varies with the kind of cheese and pepperoni you use.
Healthy Comfort Food the Whole Family Eats
Our whole family happens to be big fans of a good roasted and stuffed spaghetti squash these days. We also love Italian foods, easy recipes, quick meals and one-dish dinners, and this baked spaghetti squash pizza casserole encompasses all of that!
I am always trying hard to get the kids to eat vegetables in any fun way. Reality is, foods are all about textures and flavors and what your body craves. One night Big C ate a bunch of carrots and cucumbers while dinner was heating in the oven; other nights he could care less. Our bodies crave what they need. If we fuel them with nutrient packed foods that taste like our comfort foods, that is kinda winning, right?
I am not a fan of regular pepperoni and I do not eat red meat, but my kids and husband love it on pizza. I sneak turkey pepperoni onto our gluten-free pizza crust and love it in this pizza casserole made without the crust.
More healthy spaghetti squash and pizza recipes: Spaghetti Squash Pasta With Butternut Sauce, Pizza Stew, Cauliflower Pizza Crust and Zucchini Goat Cheese Pizza.
Spaghetti Squash Pizza Casserole FAQs
Yes. Roast the spaghetti squash the day before and keep the noodles in a sealed container in the refrigerator. When you are ready, mix, top and bake for 20 minutes.
Slice it in half, scoop out the seeds, rub the edges with a little oil, set it cut side down on a pan with 1 to 2 tablespoons of water, and roast at 400 degrees F for 35 to 45 minutes until fork tender.
Shredded mozzarella is classic. Vegan cheese or buffalo cheese work too.
It is much lighter than pasta. The noodles are a vegetable instead of grain, and each serving has 333 calories, 30 grams of carbs and 21 grams of protein.
Turkey pepperoni keeps it lighter. Regular pepperoni works if your family prefers it. Nutrition varies with the kind you use.
A large 9x13 rectangle or oval baking dish holds one large spaghetti squash and a 32 ounce jar of marinara.
More Spaghetti Squash Recipes
Keep the squash coming with How to Cook Spaghetti Squash, Barbecue Chicken Stuffed Spaghetti Squash, Spaghetti Squash With Butternut Sauce and Pizza Stew. I hope your family loves this spaghetti squash pizza casserole! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
4-Ingredient Baked Spaghetti Squash Pepperoni Pizza Casserole
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Ingredients
- 1 large spaghetti squash roasted with noodles scooped out
- 32 ounce jar of marinara sauce
- 8 ounces shredded mozzarella cheese
- 2-4 ounces turkey pepperoni slices I like Applegate brand
- optional Add fresh parsley and basil to garnish
Instructions
- Preheat the oven to 350 degrees F. In a large bowl add the cooked spaghetti squash noodles and marinara sauce and mix to combine then pour into a large 9x13 rectangle or oval baking dish. Sprinkle the cheese on top then add turkey pepperoni.
- Bake uncovered for 20 minutes or until heated through. If it starts to burn on the sides cover with foil.
- Remove from oven and add fresh parsley and basil for garnish.
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