Spaghetti Squash Pizza Casserole

Indulge in the ultimate low-carb comfort food with this nutrient-dense Spaghetti Squash Pizza Casserole

Ingredients You

• 1 medium spaghetti squash
• 1 Tbsp extra virgin olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 lb lean ground beef (93/7) or ground turkey
• 1 Tbsp dried Italian seasoning
• Sea salt and cracked black pepper, to taste
• 2 cups low-sugar marinara sauce
• 1 1/2 cups shredded part-skim mozzarella cheese
• 15 to 20 turkey pepperonis
• Optional: Fresh basil, parsley, and red pepper flakes

Preparation Instructions

1. Roast the Squash: Preheat your oven to 375°F (190°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 40-50 minutes, or until tender.
2. Prepare the Protein Base: While the squash roasts, heat a large skillet over medium heat. Sauté the onion until softened, then add garlic and cook for another minute until fragrant. Add ground beef or turkey, breaking it up with a spoon, and cook until browned. Drain any excess fat.
3. Simmer the Sauce: Incorporate the Italian seasoning, marinara, and additional salt/pepper. Bring to a light boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
4. Extract the “Pasta”: Once the squash is cool enough to handle, use a fork to scrape the flesh into noodle-like strands. Transfer these directly into the simmering sauce.
5. Combine and Season: Toss the squash strands with the meat sauce for 3 minutes, ensuring the “noodles” are fully hydrated and seasoned.
6. Assemble the Casserole: Transfer the mixture to a 9×13 baking dish. Layer the shredded mozzarella and turkey pepperoni evenly across the top. Sprinkle with red pepper flakes if desired.
7. Final Bake: Place the dish in the oven for 25 minutes, uncovered, until the cheese is bubbly and slightly golden. Garnish with fresh herbs before serving.