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Square picture of the spaghetti squash pizza casserole.

Spaghetti Squash Pizza Casserole

Priscilla Lawrence
The comfort of a cheesy pepperoni pizza, but on top of delicious and nutritious roasted spaghetti squash, sautéed mushrooms, onions, ground chicken mixed with pizza sauce! This spaghetti squash pizza casserole is such a fun and surprising dish the whole family will love! Let me guide you on how to make it.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 276.9 kcal

Equipment

Ingredients
  

  • 1 spaghetti squash
  • spray cooking oil
  • salt to taste
  • black pepper to taste
  • 1 tablespoon olive oil or avocado oil
  • ½ yellow onion diced
  • 3 cloves garlic minced
  • 8-10 sliced mushrooms about 1 ½ cup
  • 1 pound ground chicken
  • 1 teaspoon Italian seasoning
  • 1 ¼ cup pizza sauce or marinara sauce
  • 1 cup shredded Italian four cheese medley or shredded mozzarella
  • 8-10 pepperoni slices
  • basil chopped or slice in chiffonade

Instructions
 

Prepare and Roast the Spaghetti Squash

  • Preheat oven to 400° Fahrenheit. Line a small to medium baking sheet with parchment paper to cook the squash.
  • Carefully cut each ends of the spaghetti squash with a sharp knife.
    This is a picture of the squash with the ends cut off.
  • Then cut the spaghetti squash in half lengthwise. Some spaghetti squash are firm and this step might require a little muscle. Be careful. *see notes
    This is a picture of the squash cut in half.
  • With a study spoon, scrape out all the seeds from the middle.
    This is a picture of the seeds being removed from the inside of the squash.
  • Place the two halves of the squash on the prepared baking sheet flesh side up, spray each half with a little spray cooking oil, then sprinkle salt and black pepper.
    This is a picture of the two halves of the squash with oil, salt and pepper.
  • Turn each halves of the squash around, putting the flesh down, and carefully poke a few holes all around with a fork. Add to preheated oven, and cook for 35 to 45 minutes or until the squash is tender when poked with a fork or knife. (*the smaller the squash the quicker it'll cook and vise-versa).
    This is a picture of the two halves of the squash flesh down on the baking sheet.
  • While the squash is cooking, finely dice the onion, mince the garlic and slice the mushrooms.
  • Once the squash is cooked, remove it from the oven, very carefully turn it around (it'll be really hot), then let it sit for a few minutes until it's cooled down enough to handle. Using a fork, shred the spaghetti squash into strands by simply scrapping the flesh. Set aside and discard of the outer part of the squash.
    This is a picture of the squash being scrapped with a fork to make the spaghetti strings.

Make the Casserole

  • Reduce the oven to 375° Fahrenheit.
  • Heat up the oil in a large skillet over high heat, then swirl the skillet around to coat with oil, then reduce heat to medium high and add the onion. Cook until translucent, stirring often about 5 minutes.
    This is a picture of a skillet with onion cooking.
  • Add the slice mushrooms and cook them down for about 3 to 4 minutes, stirring often.
    This is a picture of a skillet with onion and mushrooms cooking.
  • Then push the onion and mushrooms to one side of the skillet, add a tad more oil on the empty side, and add the ground chicken. Add the Italian seasoning, salt and black pepper to it, mix it in and brown the chicken for 2 minutes alone. Then mix it with the onion and mushrooms, and cook for 3-5 minutes.
    This is a picture of the skillet with the added chicken.
  • Drain any extra liquid from the skillet using a large spoon to scoop it out, or by tilting the skillet over a bowl to discard the liquid. Then make a little space in the middle and add garlic. Cook until fragrant, about 1 minute.
    This is a picture of the skillet with the added garlic.
  • Add the pizza sauce to the skillet, stir it in and bring to low boil and simmer for about 3-4 minutes.
    This is a picture of the skillet with the added pizza sauce.
  • Then add the cooked shredded spaghetti squash to the skillet.
    This is a picture of the skillet with the added squash.
  • Lightly spray the baking sheet with spray cooking oil, then add the chicken and squash mixture onto one layer.
    This is a picture of the baking dish with the chicken and squash mixture.
  • Then sprinkle the shredded cheese all over.
    This is a picture of the baking dish with the chicken and squash mixture topped with cheese.
  • Add the pepperoni slices and bake for 20 to 25 minutes or until the top is golden brown and bubbly. (*optional: broil at the very end for 2 to 3 minutes)
    This is a picture of the baking dish with the chicken and squash mixture, cheese and pepperoni on top.
  • Remove from oven, let sit for 5 to 10 minutes, sprinkle with some fresh basil, then serve warm by itself or a side salad. Enjoy!
    This is a picture of the baking dish out of the oven.

Notes

  • Pepperoni: I used large pepperoni slices but if you use smaller ones, use as many as you wish. 
  • Cutting spaghetti squash in half: if your squash is very firm and hard to cut, poke a few holes on the outside all around with a fork, and add the squash to the microwave for 2-4 minutes to soften it and make it easier to cut. 
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 276.9kcal | Carbohydrates: 17g | Protein: 21.1g | Fat: 13.6g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.1g | Trans Fat: 0.1g | Cholesterol: 71.3mg | Sodium: 394.3mg | Potassium: 835.8mg | Fiber: 4g | Sugar: 5.2g | Vitamin A: 420.1IU | Vitamin C: 8.7mg | Calcium: 97.5mg | Iron: 2mg
Keywords healthy casserole, healthy comfort food, low carb, meal prep, spaghetti squash pizza casserole
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