4-Ingredient baked spaghetti squash pizza casserole topped with turkey pepperoni is almost the easiest low-carb & one-dish dinner you will love! Roast a spaghetti squash ahead of time for a delicious quick dinner in 30 minutes or less!
Are you ready to enjoy a baked and delicious spaghetti squash pepperoni pizza with melted cheese lightly holding all the carb-free noodles together? The calories are lighter than regular pasta so there might even be room for dessert!
Please tell me, do you love a good pizza and bowl of Italian spaghetti (like I do!) but hate the carbs and that slight guilt feeling you have because you know you always want more than one slice of pizza? We all do it. Have one or two slices then say “No more for me, I am good but slowly the drool is dripping off your face as you watch the kids leave scraps of baked pizza that you polish off pretending you only had “one/two pieces”. 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” or “should only have one piece”! No shame, no game here! Seriously, I have probably eaten about 1/2 this pan by myself. But my body craved it, loved it and had energy from it! With the pasta noodles being a vegetable instead of grain I always feel satisfied and content without cravings after eating.
Our whole family happens to be big fans of roasted spaghetti squash recipes these days (so many more recipes up my sleeve using this one simple healthy base ingredient). We also are big fans of Italian foods, easy recipes, quick meals, one-dish dinners, and healthy recipes. This baked spaghetti squash pizza casserole encompasses all of that! I am sooooo happy to share that with you!
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. For example, tonight we had bean and cheese burritos and Big C ate a bunch of carrots and cucumbers sitting on the table as dinner was heating in the oven. Tonight he ate them, other nights he could care less even though he is starving. Our bodies craves what it needs. If we can fuel it with the right nutrient packed foods that taste similar to our comfort foods that we indulge in – that is kinda winning right? And winning means we are gaining control. Control in our bodies, control in our minds and control in what our bodies need to be fueled in to feel content… and HAPPY! This pizza casserole sure has me content and happy every time I eat it! Even the left overs that I had for lunch today!!!
I am not a fan of regular pepperoni and I do not eat red meat (umm… again, unless I am pregnant because I usually crave that), but my kids and husband loves it on pizza and in spaghetti dishes! I usually sneakily add turkey pepperoni that I WILL ACTUALLY EAT TOO because if I don’t have pepperoni or bacon on Friday night pizza night then the pizza is just not as memorable. Gosh these men in my life are high maintenance:-)
For us there are four in our family and we used a GIANT spaghetti squash for this recipe. I roasted the spaghetti squash the day before I made our spaghetti squash pizza casserole in order to make dinner easier and take up less time. This is great advice to do if you are doing meal prep!
First of all to make this spaghetti squash pasta and have it ready in advance, here are my tips:
How To Bake Spaghetti Squash In Advance For Easy Meal Prep:
I wrote a whole post on how to cook spaghetti squash and there are four methods listed. Roasted, slow cooker, microwaved and grilled. I like to go with roasting spaghetti squash almost ever time. First preheat the oven to 400 degrees F. Then slice the spaghetti squash in half and scoop out the seeded center with a spoon. Then add a dash of olive oil or coconut oil around the edges of the squash and flip the halves over on a baking pan. Add a sprinkle (1-2 tablespoons of water) on the pan. Roast the spaghetti squash for 35-45 minutes until tender when poked with a fork. Let it cool then scoop out the noodles using a fork.
In the scooping stage you can set the noodles in a sealed container the refrigerator for a later time to use.
How To Make Baked Spaghetti Squash Pizza Casserole:
When you are ready to make your baked spaghetti squash pizza casserole take it out of the refrigerator. In a large bowl mix together the spaghetti squash noodles, pasta or marinara sauce then place the mixture in a baking dish. Top with vegan cheese, buffalo cheese or mozzarella cheese and regular pepperoni or turkey pepperoni. Bake and enjoy!
- 1 large spaghetti squash, roasted with noodles scooped out
- 1 (32-ounce) jar of marinara sauce
- 8 ounces of shredded mozzarella cheese
- 2-4 ounces of turkey pepperoni slices (I like Applegate brand)
- (optional) Add fresh parsley and basil to garnish
- 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 square 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
|Amount Per Serving|
|% Daily Value *|
|Total Fat 17 g||26 %|
|Saturated Fat 8 g||41 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 68 mg||23 %|
|Sodium 782 mg||33 %|
|Potassium 11 mg||0 %|
|Total Carbohydrate 12 g||4 %|
|Dietary Fiber 2 g||9 %|
|Sugars 0 g|
|Protein 22 g||45 %|
|Vitamin A||18 %|
|Vitamin C||0 %|