This Spaghetti Squash Bake Pizza Casserole is easy, healthy and flavorful. It’s made with a unique higher in protein and lower in carbs base; using eggs and spaghetti squash. It’s gluten free, dairy free, paleo, whole30, and even keto compliant; a little something for everyone.
Why You’ll Love This Recipe
Even after eating healthy for a while, I still had no idea what spaghetti squash was. Luckily, once I tried it, I was hooked instantly. Spaghetti Squash, alone with zoodles (zucchini noodles), became my top two favorite vegetable substitutes for carbohydrates/grains. If you’re looking for an easy healthy meal, you’re going to love this healthy spaghetti squash bake.
Ingredients You’ll Need
Spaghetti Squash
The key player in this recipe, is spaghetti squash. When selecting a squash in the grocery store, you’ll want to go with something medium-sized. If you get a large squash, not all of it will fit in the casserole, but can work with it if you’d like a little extra to eat later. Choose a squash with a nice yellow color, without bruises or soft spots and a firm dry outer layer.
Meat/Protein
This squash bake features protein from eggs (for the base) and ground turkey or ground beef. Ground turkey tastes delicious in this recipe if you are looking to stay away from red meat.
If you are looking for a budget-friendly option, the pepperoni can be eliminated from this recipe. It’s delicious and really adds the “pizza” component to this, however, is not necessary to produce the final dish.
Produce
This recipe contains grape tomatoes, sliced mushrooms, and spinach. Baby spinach is preferred for its small leaves (easier to mix into the casserole). Any mushrooms will do; I personally prefer button mushrooms in this, but portabella would also work.
Flavor/Seasonings
This recipe contains flavor from the garlic and onions, salt, and pepper. To add the pizza flavor, opt for a pasta sauce topping. Or, feel free to sub in other seasonings if desired.
How to Make Spaghetti Squash Pizza Casserole
1. Prepare the spaghetti sauce. Cut the spaghetti squash into two halves and scoop out the seeds. Place the halves face down on a sheet pan and bake the spaghetti squash at 400°F for 40-60 minutes, then shred with a fork when cooled.
2. Fry turkey or ground beef.
3. Sauté garlic, onions, and mushrooms.
4. Mix all ingredients (except pasta sauce) and bake in a 9×13-inch pan at 375°F for 20-25 mins or until eggs are fully cooked. Serve covered in pasta sauce (if desired).
Roasting Spaghetti Squash
The beauty of spaghetti squash is that no fancy tools are required. When I first heard that in order to get perfect noodles, you just scrape the squash meat after baking it with a fork, I thought it was too easy to be true. But it really is that simple!
Another concern I had with spaghetti squash was how difficult it was to cut open prior to baking. No matter which way I tried cutting it, it was too tough for me and my weak wrists. So, I decided to ignore everything I read online on how to cut it (since nothing was helping) and figure out a way to do it on my own.
I cleaned the outside and put the squash whole, straight on an oven rack. I then baked it at 375°F for about 70 mins (for one large spaghetti squash) or until the outside layer appears slightly crispy/dried. I removed it from the oven with oven mitts and carefully sliced it in half away from my face (look out for steam which will come out immediately when slicing). I use an oven mitt on one hand to hold the squash, but this can get dangerous, so if you’re not comfortable with it then just wait until the squash cools.
If you prefer to make your spaghetti squash the more common way…
What temperature should I bake spaghetti squash at?
I recommend baking the spaghetti squash at 400°F for 40-60 minutes.
How do you cut and cook/roast a spaghetti squash?
Cut the spaghetti squash into two halves and scoop out the seeds. Place the halves face down on a sheet pan and bake the spaghetti squash at 400°F for 40-60 minutes, then shred with a fork when cooled.
Allow it to cool and use a fork to scrape up strands/noodles. Use the spaghetti squash in your recipe of choice or the recipe below for a delicious spaghetti squash bake!
Recipe Variations
This casserole is very versatile! The majority of your favorite produce items can be added or removed as well as cooked meats. The main priority is to have the egg and spaghetti squash base. Some delicious add-ins are sauteed peppers, shredded chicken or ham and bacon (subbed for the meat), salami, olives, and more. Cover the final casserole with pasta sauce or remove the pasta sauce and use your favorite seasonings.
More Easy Healthy Recipes
Who said healthy had to be hard? Try these easy, healthy meals:
- Chicken Bacon Gnocchi with Trader Joes Cauliflower Gnocchi
- Paleo Chicken Tikka Masala
- Cauliflower Fried Rice
Enjoy! Here’s to regaining our sparkle together,
✧❈✯✦Jenn✦✯❈✧
Spaghetti Squash Bake (Pizza Casserole)
Ingredients
- 1 large or 2 small spaghetti squash
- 1 lb ground turkey or beef
- 2 tablespoons olive oil
- 2 medium onions diced
- 5 cloves garlic minced
- 8 oz sliced mushrooms optional
- 5 oz spinach
- 8 oz grape tomatoes sliced in half
- 5 oz pepperoni sliced into smaller pieces
- 1 teaspoon Himalayan salt
- ¼ teaspoon black pepper
- 5 eggs beaten
- Additional seasonings of choice or pasta sauce
Instructions
- Cut the spaghetti squash in half. Scoop out the seeds. Place the halves face down on a sheet pan and bake the spaghetti squash at 400°F for 40-60 minutes. Shred with a fork when cooled.
- Meanwhile, fry turkey or beef. Set aside.
- Sauté onions and garlic in olive oil. Add mushrooms and sauté until cooked.
- Mix spaghetti squash, meat, onion mixture, spinach, grape tomatoes, pepperoni, salt/pepper, beaten eggs, and any additional desired seasonings.
- Bake the mixture in a 9×13-inch pan at 375°F for 20-25 mins or until eggs are fully cooked.
- Serve covered in pasta sauce (if desired).
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