These spaghetti squash pizza casserole bowls totally hit the spot! You can think of them as mix between pizza, baked zita, and spaghetti squash casserole. They’re easy to make, perfectly healthy-ish and the a great comforting recipe for Fall!
Last week, I shared these spaghetti squash pizza boats on instagram for a sponsored post using Hormel’s Cup n Crisp Pepperoni.
But since I got so many requests for an actual, written down recipe, I decided to share!
So the concept is pretty easy to grasp. Simply roast a spaghetti squash, scoop it out and mix it with tasty pizza ingredients.
You can think of it as a twice baked potato but with a mix of spaghetti squash, pizza, and baked ziti!
It’s honestly heaven on earth and if you’re trying to cut carbs, you’ll dig it even more so!
Below I share what you’ll need to make it, how to do so, how to reheat it, other fun toppings to add and more! But if you’re just looking for the plain basic recipe, just scroll to the very bottom of this post to the recipe card!
What you’ll need to make them
(Scroll to the bottom for the recipe card!)
- spaghetti squash
- olive oil
- pizza sauce
- red pepper flakes
How to make them
Making these Spaghetti Squash Pizza Casserole Bowls is so easy anyone could do it!
You’ll want to begin by preheating your oven to 400F degrees.
Now it’s time to prepare the spaghetti squash. Carefully cut it in half and rub the inside with olive oil and give it a good sprinkle of salt.
Grab a baking sheet and place the squash, cut side down, onto it. Now bake for 35 minutes or until tender when pierced with a fork. It’ll probably be a little brown in some spots and that’s ok!
After the 35 minutes is up and once it’s tender, remove the sheet pan from the oven and let it cool for 10 minutes. Trust me, it’s going to be hot AF!!!
Now use a fork to scrape the inside of the spaghetti squash into a bowl — being careful not to pierce the skin. If you do pierce them, no big deal – it just makes it easier for them to bake once more.
Once the skins are scraped, set them back on the baking sheet, cut side up.
Now add the ricotta, the parmigiano, half of the pizza sauce, the garlic, red pepper flakes, oregano, and two hefty pinches of salt to the spaghetti squash bowl and carefully toss so you don’t break the squash strands.
Once it’s thoroughly mixed, scoop the mixture back into the spaghetti squash boats and equally top with the remaining tomato sauce.
Now sprinkle the mozzarella cheese equally across the two halves and bake in the oven for 5 minutes at 400F degrees.
Then remove the pan from the oven and add pepperonis and bake for another 10 minutes to crisp them up.
Once the pepperonis are crispy, remove the spaghetti squash pizza casserole bowls from the oven and top with some fresh basil before serving.
How to reheat
Don’t get me wrong, I love cold pizza but these spaghetti squash pizza casserole bowls are best served hot and steamy!
To reheat, either cover and poke some holes in the center and then microwave for 2-3 minutes
Or you could do it in the oven. To do so, preheat the oven to 375 and wrap these in some tinfoil. Place the spaghetti squash bowls on a baking sheet and bake them for 20-30 minutes or until hot and steamy!
Be careful when removing from the tin foil as they’ll be super hot!
Fun toppings to try
Sure pepperoni is delicious, but why not try some more adventurous toppings!
Here are some tasty topping ideas:
- Sausage, Onion, and Peppers
- Goat Cheese, Sun Dried Tomatoes and Pesto
- Pickled Jalapenos, Pineapple and Bacon
- Spinach, Artichoke and Olive
- Broccoli, Sausage and Red Onion
- Ham, Mushroom and Onion
- BBQ Chicken, Cilantro, and Red Onion
What to pair them with
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Spaghetti Squash Pizza Casserole Bowls
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/2 cup ricotta
- 1/2 cup parmigiano
- 1 cup pizza sauce divided
- 1 clove garlic minced
- 1/4 tsp red pepper flakes
- 1/4 tsp oregano
- 1/2 cup mozz
- 1/2 cup pepperonis I use Hormel's Cup n Crisp
- 1 handful fresh basil
- Preheat oven to 400.
- Carefully cut spaghetti squash in half and rub the inside with olive oil and sprinkle it with salt.
- Place the squash, cut side down, on a baking sheet and bake for 35 minutes or until tender.
- Once it’s tender, remove it from the oven and let it cool for 10 minutes.
- Scrape the inside of the spaghetti squash into a bowl — being careful not to pierce the skin. Set skins back on the baking sheet, cut side up.
- Add the ricotta, the parmigiano, half of the pizza sauce, the garlic, red pepper flakes, oregano, and two hefty pinches of salt to the bowl and carefully toss so you don’t break the squash strands.
- Scoop the mixture back into the spaghetti squash boats and equally top with the remaining tomato sauce.
- Sprinkle the mozzarella cheese equally across the two halves and bake in the oven for 5 minutes.
- Remove the pan from the oven and add pepperonis and bake for another 10 minutes.
- Once the pepperonis are crispy, remove from the oven and top with basil before serving.