Pizza Spaghetti Squash

Pizza Spaghetti Squash is saucy, cheesy, and layered with rich tomato sauce, bubbling mozzarella, and bold pizza toppings over tender roasted squash. It’s hearty, flavorful, and built for nights when you want real comfort with ingredients that feel good and hold up for leftovers.

It uses the same flavor base as my crustless pizza casserole, just built into roasted squash instead. This is a great option for a night when you’ve got about an hour and want something homemade that carries you into tomorrow.

Set the dish in the middle of the table and let everyone scoop their own. It’s simple, filling, and reheats well, which makes it just as good for leftovers as it is the first night.

Why This One Works So Well

This is the kind of hearty, flavorful dinner that carries you into tomorrow.

• Everyday ingredients, real flavor: Same familiar base as my keto pizza casserole, nothing specialty, just ingredients that show up and deliver.
• Simple steps, steady payoff: The sauce comes together quickly on the stovetop, then everything roasts until bubbly and golden.
• Feeds you twice: It’s satisfying for dinner and sturdy enough to reheat well the next day, which makes it great for meal prep.

The Ingredients That Make This Work

These are all familiar ingredients, but a few small details make the difference between watery squash and true pizza-night energy. Grab the exact measurements in the recipe card below.

Pizza Filling

• Italian Sausage (pork, hot or mild, casing removed): This builds the base flavor. Removing the casing helps it brown evenly and crumble into that classic pizza-style texture.
• Olive Oil: Keeps everything moving in the pan and adds richness as the sausage and vegetables cook down.
• Yellow Onion (thinly sliced): Thin slices soften quickly and blend into the sauce instead of staying sharp or crunchy.
• Baby Bella Mushrooms (sliced): Savory and hearty, they hold their shape and add depth without releasing too much water.
• Sea Salt & Black Pepper: Simple seasoning that pulls the filling together.
• Tomato Basil Sauce (or thick marinara): Choose a thicker sauce so the filling stays hearty, not watery. Tomato basil adds built-in flavor without extra work.
• Pizza Cheese (shredded): A pizza-style blend melts smoothly and gives you that bubbly, stretchy finish.

Spaghetti Squash

• Spaghetti Squash (cut in half lengthwise): This replaces the crust or pasta. Cutting it lengthwise gives you longer strands that hold the filling better.
• Olive Oil (divided): Helps the squash roast evenly and keeps the strands tender.
• Sea Salt (divided): Season the squash itself so every bite has flavor, not just the topping.
• 24 Herb Seasoning or Italian Seasoning (divided): Adds that familiar pizza aroma right into the base.

Pizza Toppings

• Black Olives (sliced): Salty and briny, they balance the richness of the sausage and cheese.
• Uncured Pepperoni: Brings that classic pizza bite and lightly crisps as it bakes.

How to Make Pizza Spaghetti Squash

Use the photos below as your visual guide. Here’s how it comes together:

Roast the Spaghetti Squash

Cut the squash in half lengthwise and scoop out the seeds. Brush with olive oil, season, and roast cut-side up until the flesh is tender and easily pulls into strands with a fork.

Let it cool just enough to handle, then gently fluff the strands without tearing the shell.

Make the Meat Sauce

Brown the sausage first so you get those flavorful bits in the pan. In the same skillet, cook the onions and mushrooms until softened, then stir in the tomato basil sauce and add the sausage back in. Let it simmer briefly so everything thickens into a rich, pizza-style filling.

Assemble the Pizza Squash Boats

Spoon the meat sauce evenly into each squash half, top with shredded cheese and your favorite pizza toppings, then broil until the cheese is melted and bubbly. Serve hot, straight from the dish, while the cheese is still stretchy and golden.

Want to Use the Air Fryer Instead?

You can absolutely make this in the air fryer if you don’t want to turn on the oven. Cook the spaghetti squash using my Air Fryer Spaghetti Squash method so you get tender, fork-scrapable strands without heating up the whole kitchen.

Once you’ve added the sauce, cheese, and toppings, pop the stuffed halves back into the air fryer just long enough to melt the cheese and heat everything through. You’ll still get that bubbly, pizza-style finish, just with less oven time.

Smart Tips for Big Pizza Flavor (Without Extra Work)

A few small choices make a big difference here. This is what I pay attention to when I make it:

• Finish with high heat: A quick broil or short trip back to the air fryer melts the cheese and gives you those golden spots that make it feel like real pizza.
• Use a cheese that melts well: Pizza blends are easy, but low-moisture mozzarella, Italian blend, or even mild cheddar all give you that stretchy, bubbly finish.
• Let the air fryer help: You can cook the spaghetti squash in the air fryer instead of the oven, then assemble and finish as usual. It’s an easy way to keep things moving without changing the recipe.
• Top it your way: Add pepperoni and olives for full pizza-night energy, or keep it simple with just sauce and cheese for something more classic.
• Don’t overload the sauce: Squash releases moisture as it cooks. So, using a thicker sauce keeps the filling hearty instead of watery.

Swaps & Variations (Make It Your Way)

Pizza spaghetti squash is easy to adjust based on what you have and how you like your pizza.

• Add more flavor: Try a roasted garlic or herb marinara, sprinkle in red pepper flakes, or add extra Italian seasoning to match your favorite slice.
• Switch the protein: Italian sausage brings bold, built-in seasoning, but ground turkey or ground chicken work too. But, you’ll need to season the meat to taste with spices like Italian seasoning, garlic powder, sea salt, and black pepper.
• Change the veggies: Mushrooms and onions are my go-to, but bell peppers, spinach, zucchini, or leftover roasted vegetables can be mixed in without changing the method.
• Use what you have: Any shredded mozzarella or Italian blend will melt well, and your favorite jarred marinara works as long as it’s on the thicker side.
• Keep it classic: Sauce, meat, and cheese give you that familiar pizza flavor without piling on extra toppings.

Recipes to Pair or Build From

If you want to make parts of this pizza spaghetti squash from scratch, or you’re in the mood for similar flavors, these recipes fit right in. They use the same familiar ingredients and keep that cozy, pizza-night energy going.

Here are a few to check out:

• Air Fryer Spaghetti Squash
• Almond Flour Garlic Parmesan Bread Bites
• Homemade Marinara Sauce
• Crustless Pizza
• Italian Sausage Stuffed Peppers
• Italian Sausage Meatballs

Pizza Spaghetti Squash Questions, Answered

Here are a few quick answers to the things people usually want to know before making it.

Storage & Reheating

• Store: Keep leftover pizza spaghetti squash boats in an airtight container in the fridge for up to 3–4 days. The flavors hold up well, though the squash will soften slightly as it sits.
• Freeze: I don’t recommend freezing this one. Spaghetti squash releases moisture when thawed, which can make the texture watery once reheated.
• Reheat: Warm in the oven or air fryer until heated through and the cheese melts again for the best texture. In a rush, the microwave works too, just expect a softer texture.