Pizza Spaghetti Squash
Pizza Spaghetti Squash is the perfect way to get more veggies while having pizza too! Roasted spaghetti squash stuffed with italian sausage meat sauce, then broiled until the cheese & toppings bubbly.
Servings: 8
Calories: 439kcal
Equipment
Ingredients
Pizza Filling
- 1 lb Italian Sausage pork, hot or mild, casing removed to use the ground meat
- 2 tbsp Olive Oil
- ½ cup Yellow Onion sliced thinly
- 4 oz mushrooms baby bella, sliced
- 1/4 tsp Natural Ancient Sea Salt
- 1/4 tsp Black Pepper
- 1.5 cups Tomato Basil Sauce or your favorite marinara sauce
- 2 cups Pizza Cheese shredded
Spaghetti Squash
- 3 lb spaghetti squash cut in half lengthwise.
- 1 tbsp Olive Oil divided evenly between the two halves
- ½ tsp Natural Ancient Sea Salt divided evenly between the two halves
- ½ tsp 24 Herbs Sprinkle Seasoning (Salt-free) divided evenly between the halves, or Italian Seasoning
Pizza Toppings
- 2.5 oz Uncured Pepperoni
- ¼ cup black olives sliced
Instructions
Roast the Spaghetti Squash
- Preheat the oven to 425 degrees.
- Cut the squash in half lengthwise. Remove and discard the seeds.
- Place the squash on a baking sheet face up.
- Drizzle oil, spices and salt. You can use a brush to spread it evenly, but that’s not needed.
- Bake for 25-30 minutes or until the flesh can be pulled away easily with a fork.
- Allow to cool for 5-10 minutes (enough time to be handled) and use a fork scrape off the flesh, but keep it in the shell. This makes it easier to eat and share.
Make the Meat Sauce:
- While the spaghetti squash roast, make the meat sauce. Heat a large skillet to medium-high heat. Brown the sausage meat (it will look like a ground meat crumble), then set aside.
- In the same pan that you browned the sausage meat, add the olive oil, onions and mushrooms, salt, and pepper. Saute the vegetables until translucent & tender.
- Add the tomato sauce and meat back to the pan and heat the sauce though.
Make the Pizza Stuffed Spaghetti Squash Boat
- Use a ladle to top the spaghetti squash with the meat sauce.
- Top the squash with cheese, then pizza toppings (pepperoni and olives).
- Broil for 3-5 minutes to melt the cheese and allow some of the cheese to brown. Top with fresh parsley.
Notes
- 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.
Nutrition
Calories: 439kcal | Carbohydrates: 14g | Protein: 19g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1131mg | Potassium: 497mg | Fiber: 3g | Sugar: 6g | Vitamin A: 363IU | Vitamin C: 8mg | Calcium: 109mg | Iron: 2mg
