I’m always surprised at the versatility of vegetables. If it wasn’t for this low-carb lifestyle though, I don’t think I would have ever discovered the many ways you can eat them! I’ve eaten more vegetables in my short time of low-carb eating than I have in probably twenty years.
Sad, I know.
I’ll be honest with you guys, when I do cheat, it usually involves pizza. I love Imo’s pizza, and thankfully it’s a thin crust, but with trying to keep my carb count below 20 grams a day, even thin crust doesn’t really fit into my macros very well. Setting my mind to trying to find an even lower carb version was something I was happy to do.
Spaghetti squash is one of those vegetables that is very tasty, if slightly sweet; but it’s also a great vehicle for other flavors as it’s not overpowering on its own. I use it quite often as a replacement for noodles in pasta dishes like spaghetti or alfredo. Converting it for a pizza casserole seemed like the next best step!
If you wish to try this, you really can’t mess it up. I love that part, because I mess up many many recipes. Just bake some spaghetti squash, throw normal pizza toppings on it and smother it with cheese. Voila! Spaghetti squash pizza!
I can’t wait to try other vegetables as the base for pizza casseroles. I’m thinking on trying out zucchini and eggplant at some point!
If you want to skip the video and instructions with pictures below, and just want to jump straight to the written recipe, click here.
Spaghetti Squash Pizza Casserole
- 1 medium/large spaghetti squash
- 1 large jar of low carb marinara or pizza sauce (24 oz)
- 2 – 3 cups shredded mozzarella
- 4 tbsp Italian seasoning
- lite salt, to taste
- ground black pepper, to taste
- Your favorite pizza toppings (in this recipe I used pepperoni, Italian sausage, mushrooms, and yellow onions)
Video Demonstration (written recipe with pictures below):
There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work.
1. Preheat oven to 400°.
2. Place whole spaghetti squash on cookie sheet and bake for 30 – 45 minutes.
3. Let cool enough to handle (20 mins or so), then slice open lengthwise. Remove seeds from the squash and discard.
4. Lower the heat on your oven (or restart) to 350°.
5. Using a fork, shred the “meat” of the squash and set aside. The squash should shred easily into string (or noodle-like) strands.
6. Lightly grease a 9 x 13 casserole dish with vegetable or olive oil.
7. Layer the spaghetti squash on the bottom of the casserole dish and season with salt and pepper to taste. Sprinkle 3 – 4 tablespoons of Italian seasoning on the casserole.
8. Spread the marinara or pizza sauce over the squash and sprinkle with another tablespoon of Italian seasoning over the sauce.
9. Layer 1 1/2 – 2 cups of cheese over the sauce. Add your favorite pizza toppings as desired. If using proteins, make sure they are fully (or at least partially) cooked. Add another layer of 1/2 – 1 cup of cheese over the casserole.
10. Bake at 350° for 30 minutes.
We were able to get 8 servings out of this recipe. Using a calculation of 8 servings, the base of this recipe (minus the toppings) is about 139 calories, 4 g net carbs, 7 g protein, and 11 g fat per serving. With the toppings I’ve used, each serving came to 228 calories, 5 g net carbs, 10 g protein, and 19 g fat.
I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
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Spaghetti Squash Pizza Casserole recipe minus the story:
Music – Am-Trans by Podington Bear is licensed under a Attribution-NonCommercial 3.0 International License.