Spaghetti Squash Pizza Recipe

Spaghetti squash pizza is served on a white plate.

This delicious spaghetti squash pizza is ready in less than an hour. It combines the flavors and cheesiness of pizza with a better-for-you vegetable base.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 15

Rest time 5

Total Time 50

Servings servings

Calories 270kcal

Author Vered DeLeeuw

Ingredients

2 pounds spaghetti squash
½ cup marinara sauce
4 ounces part-skim mozzarella shredded, divided
Dash sea salt
Dash black pepper
1 ounce pepperoni
2 tablespoons parmesan grated
2 tablespoons parsley chopped

Instructions

Preheat the oven to 425°F.
Cook the spaghetti squash in the microwave: wipe the skin clean, pierce it in a few places with a sharp knife, place it on a microwave-safe plate, and microwave on high until tender, for about 5 minutes on each side.
Allow the cooked squash to rest for 10 minutes until cool enough to handle. Cut it open with a sharp knife. Use a large spoon to discard the pulp and seeds. Rake a fork back and forth to create spaghetti-like strands, placing the strands in a large mixing bowl. Work carefully so that the shells remain intact, and leave some flesh in the shells.
Add the marinara sauce to the spaghetti squash strands. Mix well to coat. Mix in 2 ounces of the shredded mozzarella.
Sprinkle the inside of the squash shells with salt and pepper. Transfer the marinara-coated strands back into the shells. Arrange the pepperoni on top and sprinkle the squash with the remaining mozzarella and with parmesan.
Place the squash shells in a square 8-inch baking dish, or any other baking dish that will hold them snugly. Bake until the cheese is melted and lightly browned, about 15 minutes.
Remove the pan from the oven. Sprinkle the pizza with parsley. Allow it to cool for about 5 minutes, then serve.

Video

Notes

When you rake the squash's flesh to create strands, work carefully so that the shells remain intact, and leave some flesh in the shells. But if, despite your best efforts, the shells get torn, do not despair. Simply bake the filling in a casserole dish, such as a square 8-inch baking dish. It won't be as pretty, but it will be just as delicious!
You can use whatever toppings you like and enjoy. I like to use pepperoni, but other options include olives, sautéed mushrooms, red onions, and bell peppers.
You can mix a cup of shredded baked chicken breast into the squash.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They keep well! Reheat them covered in the microwave at 50% power or uncovered in a 350°F oven. I don't recommend freezing the leftovers.

Nutrition