Spaghetti Squash Pizza Casserole Bowls
These spaghetti squash pizza casserole bowls totally hit the spot! You can think of them as mix between pizza, baked ziti, and spaghetti squash casserole. They're easy to make, perfectly healthy-ish and the a great comforting recipe for Fall!
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ cup ricotta
- ½ cup parmigiano
- 1 cup pizza sauce divided
- 1 clove garlic minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon oregano
- ½ cup mozz
- ½ cup pepperonis I use Hormel's Cup n Crisp
- 1 handful fresh basil
Instructions
- 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.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!