Spaghetti Squash Pizza Casserole — A Low‑Carb Comfort Food

This Spaghetti Squash Pizza Casserole is a delicious, satisfying low‑carb comfort dish made with seasoned ground meat, melty mozzarella, pepperoni and your favorite marinara. It combines the flavors of pizza and pasta without the heavy carbs.

This casserole is an excellent weeknight option for anyone reducing carbohydrates or simply looking for a lighter take on pizza night. Roasted spaghetti squash has a delicate, noodle‑like texture that soaks up sauce and seasonings. Because spaghetti squash has a mild flavor, it pairs beautifully with robust marinara, savory browned meat, and gooey cheese. The finished dish is filling and family‑friendly — even picky eaters often enjoy it.

It’s easy to customize: use ground beef, turkey, or a meatless substitute; add extra vegetables; or swap toppings to match your favorite pizza. Below you’ll find a clear ingredient list, step‑by‑step instructions, tips for success, and nutrition information so you can plan meals with confidence.

Ingredients You’ll Need

• 1 medium spaghetti squash
• 1 Tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 lb lean ground beef or ground turkey (or use ground chicken or a plant‑based substitute)
• 1 Tbsp Italian seasoning
• Salt and pepper, to taste
• 2 cups marinara sauce (use your favorite jarred or homemade marinara)
• 1 1/2 cups shredded mozzarella cheese
• 15–20 pepperonis (use turkey or beef pepperoni if preferred)
• Optional: fresh basil, fresh parsley and red pepper flakes for garnish

You can also mix in other vegetables like diced bell pepper, sliced mushrooms, or olives. If you prefer a vegetarian casserole, omit the meat and increase the vegetables and cheese, or add a plant‑based crumbled protein.

How to Make Spaghetti Squash Pizza Casserole

1. Roast the spaghetti squash: Preheat the oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out the seeds. Brush the cut sides with about a teaspoon of olive oil and season with salt and pepper. Place the halves cut side down on a baking sheet and roast for 35–40 minutes, until tender and the flesh pulls away in strands.
2. Prepare the meat sauce: While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic for about 2 minutes, until fragrant. Add the ground meat and cook until browned and crumbled, draining excess fat if necessary. Stir in Italian seasoning, salt and pepper, then add the marinara. Bring to a simmer and let cook 8–10 minutes to meld flavors.
3. Shred the squash: Remove the roasted squash from the oven and let it cool for a few minutes until it’s safe to handle. Use a fork to scrape the flesh into strands and add the shredded squash directly to the simmering meat sauce. Toss and cook for 2–3 minutes so the squash warms through and absorbs the sauce.
4. Assemble the casserole: Transfer the squash and meat mixture to a lightly greased 9×13 casserole dish. Evenly sprinkle the shredded mozzarella over the top, arrange pepperoni slices, and add a final dusting of Italian seasoning or red pepper flakes if you like heat.
5. Bake and serve: Bake uncovered at 375°F (190°C) for about 20–25 minutes, until the cheese is melted and bubbly. Let the casserole rest a few minutes before serving. Garnish with torn fresh basil or chopped parsley if desired.

Tips & Variations

• For faster prep, microwave the halved squash cut side down for 8–12 minutes before roasting, then finish in the oven if you want more caramelization.
• To reduce sodium, choose a low‑salt marinara and low‑sodium pepperoni or omit the pepperoni and add extra veggies or mushrooms for texture.
• Make it vegetarian by substituting crumbled tofu, tempeh or a plant‑based ground meat alternative for the beef.
• Leftovers keep well in the refrigerator for 3–4 days and reheat in the oven or microwave until warm.

More Spaghetti Squash Ideas

• Baked Spaghetti Squash Casserole
• Sun‑Dried Tomato and Artichoke Spaghetti Squash Boats
• Lemon and Herb Spaghetti Squash with Roasted Shrimp
• Spaghetti Squash Boats with Spicy Sausage

Notes

If you make your own marinara, it will deepen the flavor of this casserole, but a high‑quality jarred sauce works perfectly well for busy weeknights.

Nutrition (per serving)

Serving: 1/6th of recipe. Calories: 244 kcal • Carbohydrates: 13.4 g • Protein: 23.9 g • Fat: 11.9 g • Saturated Fat: 3.4 g • Sodium: 668.5 mg • Fiber: 2.7 g • Sugar: 6.5 g

Note: Nutrition is an approximation and will vary depending on specific ingredients and brands used.

Enjoy this easy, family‑friendly Spaghetti Squash Pizza Casserole any night you want pizza flavor with fewer carbs. If you try it, leave a comment and let others know how you customized the recipe — fresh herbs and a sprinkle of red pepper flakes are simple ways to elevate the finished casserole.