Pizza Stuffed Spaghetti Squash
Pizza, spaghetti, and squash? Sounds unlikely, but wait for the explosion of flavor when you try this surprisingly easy pizza stuffed spaghetti squash!
Even though it’s only 8 AM, when I see this photo of pizza stuffed spaghetti squash, remembering how tasty it was, I’m immediately craving it. You guys are going to love this easy to make recipe! And it’s so good for you: baked squash, spinach and cheese, and saucy red tomato goodness, topped with more veggies (mushrooms, onions, peppers). Think of all those antioxidants, beta carotene, and fiber waiting to energize you!
Isn’t this a busy time of year? I always think there will be kind of a lull between summer and Thanksgiving but in reality, September and October are super busy months. With lots of back to school activities, sporting events, and Halloween, it just seems like the time flies. Isn’t it difficult to squeeze in time to prepare healthy meals for your family? I know it is for me!
Well, good news! This pizza stuffed spaghetti squash has all the elements needed for a family friendly meal. Most kids like pizza and spaghetti, right? Even my picky eaters will always eat these two favorites. They love pizza quesadillas, homemade pizza hot pockets, and pizza mac and cheese muffins.
But pasta and pizza crust aren’t always the most healthy thing to serve. Although they’re fine once in a while, why not try something a little more nutritious, like this spaghetti squash?
Halved and baked in the oven, pizza stuffed spaghetti squash can be pretty much made to order. Encourage your family to be creative and use the toppings they like best on pizza. Pop the prepared halves back in the oven for a few minutes to broil until piping hot and dinner is served! It doesn’t get better than that!
And you know what else is cool about this recipe? You can serve it right in the squash shell!
About this Stuffed Spaghetti Squash
My mom and I enjoyed this for lunch awhile back. My mom was sort of lukewarm to the idea and said she would probably only eat a small portion. Well, it didn’t take long for the entire half on her plate to disappear!
I baked our squash halves with a little olive oil, salt, and pepper, placing them cut side down on a baking sheet for 35 to 40 minutes. In the meantime, we enjoyed a cup of coffee and snacked on a few of these olive oil roasted almonds.
When the spaghetti squash halves were fork tender, I took them out of the oven, flipped them over, and loosened up the strands with a fork.
I mixed some lightly sauteed spinach leaves with the strands, pizza sauce, a good sprinkling of mozzarella cheese, and topped them with sliced green pepper, mushrooms, and onions.
At this point, it could have been a vegetarian dish, but I also decided to place a few pepperoni slices on top. I popped them under the broiler for a few minutes until everything was heated through.
We loved them!
How to make this squash your own:
As I mentioned earlier, you can personalize this recipe to make it just the way you like!
- Looking for a meatless main dish? Leave off the pepperoni. Or you love meat: add sausage, ham, bacon, or even chicken.
- Use whatever toppings you normally eat on pizza! Think olives, anchovies, red peppers, broccoli, etc. along with the mushrooms, onions, and green peppers. Or change up the cheese, maybe adding monterey jack or cheddar, or even gorgonzola.
- You could vary the sauce. Use a pesto based sauce, or barbecue sauce.
- On a vegan or paleo diet? Leave the mozzarella off and use a cheese substitute made from cashews, almonds, or hemp seeds.
- This recipe is also keto friendly if you use a pizza sauce without added sugar.
How to reheat this pizza stuffed spaghetti squash:
You could bake the spaghetti squash halves earlier in the day, or even a day ahead. Just refrigerate them until you’re ready to use them. When you’re ready, take them out of the fridge, put them right back on the baking sheet, cut sides up, and heat them in the oven for 15 minutes or so while you get the toppings ready. Take them back out of the oven, put your toppings on, and broil for another 5 minutes or so, or until bubbling and hot.
You could also reheat this dish, entirely prepared, in the microwave or toaster oven.
Can’t get enough squash?
Try these recipes:
- How to make spaghetti squash (5 different methods of preparation, with a short video). Spaghetti squash is similar to any pasta; you can pretty much add whichever sauce you like to it. Try this vegan bolognese.
- Acorn squash (two ways: savory and sweet)
- Stuffed acorn squash with sausage and apples (another main dish squash recipe)
- Spicy sweet roasted butternut squash (with video)
- Spaghetti squash with chickpeas and kale by Love & Lemons
- Lemon pesto spaghetti squash also by Love & Lemons.
Serving Size: 1 half
Amount Per Serving: Calories: 437 Total Fat: 18g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 28mg Sodium: 1115mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 17g Sugar: 17g Sugar Alcohols: 0g Protein: 25g
Husband’s take: I mean…let’s be honest here, the dude would rather have real pizza. But as long as I’m cooking, he never complains.
Changes I would make: None are necessary but you can have SO much fun with the toppings on these!
Difficulty: Hardest part is slicing the spaghetti squash, the rest is a piece of cake.