How long it takes: 10 minutes to prep, 40 to 45 minutes to bake Equipment you’ll need: sharp knife, small skillet, baking pan or dish Servings: 4 Kid-friendly. If you have a busy family with lots of school activities, sporting events, and whatever, it can be difficult to squeeze in time to prepare healthy meals for your family. I know it is for me! This pizza stuffed spaghetti squash has all the elements needed for a successful family meal: pizza, pasta (sort of), with a fun presentation. Most kids like pizza and/or pasta, right? Healthy. Pasta and pizza aren’t always the most healthy thing to serve. Stuffed spaghetti squash is so good for you with baked squash, spinach and cheese, and saucy red tomato goodness, topped with more veggies (mushrooms, onions, peppers). Think of all those antioxidants, beta carotene, and fiber waiting to energize you!
How To Stuff Spaghetti Squash
Here’s a brief summary of how to make stuffed spaghetti squash. It’s so easy and you can use this method to create any type of stuffed spaghetti squash. Be sure to check out my recipe for chicken fajita stuffed spaghetti squash, too.
Ingredient Notes
Spaghetti Squash: Look for two small-sized squashes without any soft spots or blemishes. I’m frequently asked if you can eat spaghetti squash skin. This oval yellow squash is a winter squash, meaning that the outside skin is tough and inedible (it makes a dandy bowl, though!). Olive Oil, Salt & Pepper: The cut sides of each squash half are brushed with a bit of oil and seasoned with salt and pepper before baking. Baby Spinach: Tender baby spinach leaves add so much nutrition but they are very unobtrusive if you have family members who are on the fence with spinach. Pizza Sauce: Use your favorite brand or make your own homemade pizza sauce. Mozzarella Cheese: Because this is pizza squash, of course you’ll top them with a couple handfuls of cheese! Optional Toppings: Top your squash pizzas with the same toppings you love on your pizza: mushrooms, onions, sliced olives, green peppers, pepperoni, etc.
Pizza Stuffed Spaghetti Squash
NOTE: The photos show one squash cut in half but the recipe is written for two squashes to make four servings. Bake the squash halves with a little olive oil, salt, and pepper, placing them cut side down on a baking sheet for 35 to 40 minutes. If you’ve never cooked this type of squash, we have a post detailing how to make spaghetti squash. In the meantime, enjoy a cup of coffee and snack on a few of these olive oil roasted almonds. When the spaghetti squash halves are fork tender, take them out of the oven, flip them over, and loosen up the strands with a fork. Mix some lightly sautéed spinach leaves with the strands, pizza sauce, a good sprinkling of mozzarella cheese, and top it all with sliced green pepper, mushrooms, and onions. At this point, it could be a vegetarian dish, but I like to place a few pepperoni slices on top. Pop them under the broiler for a few minutes until everything is heated through. Enjoy!
Recipe Variations
As I mentioned earlier, you can personalize this recipe to make it just the way you like!
Serve it on a plate. If you prefer, scrape everything out of the squash shell (including the strands of squash) and serve the “pizza spaghetti” in a pasta bowl. In fact, if you just want the spaghetti, try this spaghetti squash with parmesan and herbs. It’s delicious plain, or topped with your favorite pasta sauce. Make it meatless, or add a different kind of meat. For a vegetarian option, omit the pepperoni. Or if you love meat, add sausage, ham, bacon, or even chicken. Use whatever toppings you normally eat on pizza! Think olives, anchovies, red peppers, broccoli, etc. along with the mushrooms, onions, and green peppers. Change up the cheese. Try Monterey jack or cheddar, or even gorgonzola. You can vary the sauce. Make a barbecue chicken pizza with barbecue sauce, cooked chicken, bacon, red onions, and cheddar. Vegan or paleo: Omit the mozzarella and use a cheese substitute made from cashews, almonds, or hemp seeds. Keto friendly: Use a pizza sauce without added sugar.
Make Ahead Ideas
Bake the spaghetti squash halves earlier in the day or even a day ahead. Just refrigerate them until you’re ready to use them. When you’re ready, take the baked squash out of the fridge, put it right back on the baking sheet, cut sides up, and heat in the oven for 15 minutes or so while you get the toppings ready. Take them back out of the oven, put your toppings on, and broil for another 5 minutes or so, or until bubbling and hot.
Storage & Reheating Tips
Leftover stuffed spaghetti squash can be covered and refrigerated for up to three days. Reheat it in the microwave, toaster oven, or air fryer until warmed through.
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #10. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
